Rate this recipe

Rustic Chicken and Veg Pie


Be the one to make the yummiest chicken and vegetable pie in town!

  • Difficulty:

  • Prep Time : 0 mins |
  • Cook Time : 0 mins
Crush Mag Online Crush Mag Online
  • 500 g mixed roasting vegetables of your choice – I used a mixture of red pepper, sun-dried tomatoes, butternut, asparagus and courgettes (baby marrows)
  • 1 red onion, cut into wedges
  • 3 large free-range chicken breasts on the bone
  • olive oil
  • fresh thyme
  • freshly milled salt and pepper
  • 1 cup (250 ml) sour cream or crème fraîche
  • 5 sheets phyllo pastry

Preheat the oven to 200 °C. Grease a 23 cm shallow baking dish (I used an old enamel plate).

Arrange the vegetables and red onion in a roasting pan and place the chicken breasts on top. Drizzle with olive oil. Add the thyme and some salt and pepper. Roast for 40 minutes.

Remove the pan from the oven and strip the chicken meat off the bones. Discard the skin and bones. Place the chicken in a large mixing bowl together with the vegetables. Reduce the oven temperature to 180 °C.

Add the sour cream to the chicken and vegetables and mix until well combined. Season with a bit more salt and pepper if necessary.

Line the prepared baking dish with the pastry sheets, brushing some oil in between each layer. Spoon the filling in the centre of the pastry and fold over the sides to completely cover the filling. Bake for about 25 minutes or until crispy and golden all around. Serve with a light green salad or eat as is!