Chicken and veggie pot pie

You’ll fall in love with this tasty chicken and veggie pot pie recipe. It’s so simple, you only need 5 ingredients to do it.





  • 1 1/2 sheets frozen puff pastry, just thawed
  • 500g pkt roasting vegetables with garlic and rosemary, finely chopped
  • 1 leek, pale section only, sliced
  • 750g chicken thigh fillets, thinly sliced
  • 420g can Campbell’s Condensed Cream of Chicken soup



Preheat oven to 200°C. Line a baking tray with baking paper. Attach 1 long edge of the pastry half to 1 edge of the whole pastry sheet to make a rectangle. Use a 6-cup (1.5L) oval heatproof dish as a guide to cut an oval from pastry. Place pastry on lined tray and use a small sharp knife to lightly score. Season. Bake for 20 mins or until pastry is golden and puffed.


Meanwhile, heat a saucepan over medium heat. Reserve the rosemary from roasted vegetable packet. Add the leek and chopped vegetables to pan and cook, stirring, for 5 mins or until leek softens. Add the chicken and soup. Reduce heat to low. Cover and cook for 10 mins or until the chicken is cooked through. Season.


Transfer chicken mixture to the dish. Top with pastry and sprinkle with the reserved rosemary.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.