Roast Chicken Pie student recipe

Roast Chicken Pie student recipe

Cook up this warmly homemade roast chicken and vegetable pie in less than an hour.

This roast chicken pie recipe is enough to serve 6 in a large pie or make for 4 generously sized single pies.


To make 1 serving

  • Rotisserie Chicken
  • Butter 2 tbsps
  • Carrots 3
  • Stock Cube 1
  • Plain flour 1 tbsp
  • 1 pack of filo pastry
  • Water 500 ml
  • Dash of white wine - optional

How to make Roast Chicken Pie:

  1. Peel and chop both the carrots and onions and pop in a wide pan with the butter on a low heat to soften for 5 minutes.
  2. Put the wine in now if you wish to add it then add the flour in and mix so the sauce becomes a paste.
  3. Pop in the stock cube and 500ml of boiled water and leave to simmer for a few minutes, then add in the shredded chicken.
  4. Remove from the pan, pop in a baking dish and put the pasty over. Pop in the oven for 30 minutes at 180.

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