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Indulge in these tasty Chicken pot pies for dinner tonight. Easy to make and filled with family-friendly ingredients, they tick all the boxes.

  • Serves4
  • Cook time40 minutes
  • Prep time15 minutes


  • 2 tbs olive oil
  • 1 brown onion, finely chopped
  • 1 celery stick, thinly sliced
  • 1 garlic clove, crushed
  • 500g Coles RSPCA Approved Chicken Thigh Fillets, cut into 3cm pieces
  • 2 x 150g pkts Coles Cauliflower & Broccoli Florets, coarsely chopped
  • 1 tbs plain flour
  • 300ml pure cream
  • 1 tbs Dijon mustard
  • 1 sheet puff pastry
  • 2 tsp milk
  • Mixed salad leaves, to serve

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat the oil in a large frying pan over medium heat. Cook the onion, celery and garlic for 5 mins or until softened but not yet brown. Increase heat to high. Add the chicken and cook, stirring, for 3-5 mins or until brown. Add the cauliflower and broccoli. Cook for 2-3 mins or until vegetables soften.
  2. Step 2

    Add the flour and cook for 1 min. Add the cream and mustard and bring to the boil. Reduce heat to medium and simmer for 5 mins or until thickened slightly. Spoon the chicken mixture into four 1¼ cup (310ml) ramekins.
  3. Step 3

    Preheat oven to 220°C. Use a 10cm round pastry cutter to cut four rounds from the pastry. Place each round over the chicken mixture, pressing the edges to seal. Make a small slash in the centre of each pastry round. Brush with a little milk. Bake for 20 mins or until puffed and golden. Serve the pot pies with the mixed salad leaves.