Easy Chicken and Vegetable Pot Pie

This Easy Chicken and Vegetable Pot Pie is hearty, comforting and surprisingly easy to make. It’s a delicious way to use up leftover chicken and you can use leftover or frozen vegetables as well. Using ready rolled pastry keeps things simple, but of course you can use homemade pastry if you prefer.

Disclosure: I originally received supermarket vouchers to purchase the Jus-Roll pastry used to make this recipe. As always, all opinions are my own.

Updated May 2026.

This Easy Chicken and Vegetable Pot Pie delivers all the comfort of a traditional pot pie recipe with far less effort, thanks to leftover cooked chicken and ready-rolled pastry.

The creamy filling makes this pie pure comfort food, perfect for anytime you need a bit of a lift.

Tips for Making Easy Chicken and Vegetable Pot Pie

As always, I like to share tips to help make this recipe even easier, but if you prefer to go straight to the recipe, just use the “Jump to Recipe” button at the top of the post.

You can use homemade pastry if you prefer. You will need enough for a double crust pie.

If you use fresh vegetables, be sure to cut them in small or thin pieces so they cook through.

This chicken pot pie is best eaten the day it is made as reheating may affect the taste and texture of the pie.

This Chicken and Vegetable Pot Pie is one of my favourite ways to transform leftovers into something my family really looks forward to. Creamy, hearty and topped with golden pastry, it’s the kind of cosy family dinner that never goes out of style. I hope it becomes a favourite in your home too!

Easy Chicken and Vegetable Pot Pie – Printable Recipe

Created by: April J Harris

Easy Chicken and Vegetable Pie with Jus-Rol Pastry

Course Main Dish

Cuisine British

Servings 4

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 Jus-Rol Shortcrust ready-rolled sheets, thawed if frozen Or use another ready made pastry or homemade pastry if you have it
• 1 leek, trimmed and sliced
• 3 tablespoons butter
• 2 cups cooked chicken, chopped
• 2 cups cooked mixed vegetables, such as carrots, peas and corn This is a great way to use leftovers, but you can use fresh vegetables if you prefer.
• 3 tablespoons plain (all-purpose) flour
• 2 cups milk
• Beaten egg to glaze

Instructions

• Preheat the oven to 180°C (350°F).
• Use one sheet of pastry to line the bottom of an 8 inch (20 cm) pie dish.
• Meanwhile, melt the butter in a frying pan over medium heat.
• Stir in the leeks, and cook until they begin to soften.
• Add the chicken and cooked vegetables.
• Sprinkle with the flour and stir through.
• Add the milk and stir until a smooth sauce is formed.
• Cook for a minute or two.
• Remove from the heat and allow to cool for ten minutes.
• Pour the filling into the pastry dish.
• Brush the edge with beaten egg and top with the remaining sheet of pastry.
• Cut two small slits in the top of the pastry to allow the steam to escape.
• Brush the pastry with beaten egg.
• Bake the pie for 20 to 25 minutes until the pastry is golden brown.

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