A cut open chicken and vegetable pie on a wooden table.

Enjoy the recipe?

Share with a friend!
Chicken & Vegetable Pies
A Lambert Produce Recipe

Chicken & Vegetable Pies Recipe

A cut open chicken and vegetable pie on a wooden table.

This recipe will warm you up from the inside out this Winter!





  • 1 tbsp olive oil
  • 12 shallots, peeled and halved
  • 200g cup mushrooms, halved
  • 4 chicken breast fillets, chopped
  • 4 bacon rashers, chopped
  • 2 garlic cloves, crushed
  • 2 carrots, peeled and thinly sliced
  • 2 celery sticks, thinly sliced
  • ¼ cup plain flour
  • 1 cup chicken stock
  • 400g can diced tomatoes
  • 2 dried bay leaves
  • 2 thyme sprigs
  • 3 sheets puff pastry
  • 1 egg yolk
  • 1 tbsp milk
  • Sesame seeds
  • Poppy seeds
  • Dried chilli flakes


1. In a heavy-based saucepan, heat half the olive oil over medium heat. Add the shallots and mushrooms, and cook, stirring until browned all over. Transfer the mixture to a heatproof bowl.

2. Heat the remaining oil in the same pan. Cook the chicken breast fillets in batches until browned. Transfer to the bowl with the mushroom mixture.

3. Add the bacon and garlic to the same pan. Cook, stirring until browned. Add the carrots and celery, and cook until browned as well. Return the chicken and mushroom mixture to the pan and stir to combine.

4. Add the flour and cook until well combined. Add the chicken stock and bring to a boil. Stir in the canned tomatoes, bay leaves, and thyme. Once at a boil, reduce heat to low. Cook, covered, for 40 minutes. Season to taste and let cool slightly.

5. Preheat oven to 200°C. On a clean work surface, place the puff pastry sheets. Cut discs from the pastry using a 10cm pastry cutter, reserving the excess. With the reserved pastry, use a 3cm heart-shaped cutter to cut heart shapes.

6. Spoon the chicken mixture among six 1½-cup pie tins. Enclose the filling by arranging the pastry discs over the tins. Whisk the egg yolk and milk together in a small bowl and lightly brush over the pastry. Decorate with the pastry hearts. Sprinkle with sesame seeds, poppy seeds, and chilli flakes.

7. Bake for 30 minutes or until the pastry is golden and puffed. Serve and enjoy!