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Tamasin's chicken and vegetable pie
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This is the ultimate savoury pie, worth serenading for its homeliness and hidden depths – its golden crust, jewels of veg and chicken, and creamy sauce. I often start from scratch by gently poaching a chicken first with stock veg and herbs. Or you can use leftover roast chicken.
A raw 1.5kg bird will yield about 600-700g boneless, skinless cooked meat.
Typical values per serving:
This recipe was first published in October 2009.