Skip links and keyboard navigation

Chicken Pie
  • 4 small (600g in total) chicken breasts, skin removed
  • 2 cups chicken stock
  • 2 tablespoons dry sherry or white wine (optional)
  • 1 bay leaf or bouquet garni sachet
  • 700g mixed vegetables of choice (carrots, cauliflower, leeks, cabbage, asparagus, baby corn, peas)
  • 2 teaspoons cornflour*
  • 2 tablespoons low-fat milk
  • 2 tablespoons chopped mixed herbs (parsley, thyme, oregano, marjoram) or 1 teaspoon dried mixed herbs
  • freshly ground or cracked black pepper, to taste
  • 6 sheets filo pastry
  • olive or canola oil spray
  1. Preheat oven to 200°C.
  2. In a large covered pan, slowly poach chicken breasts in chicken stock, sherry and bay leaf for 15–20 minutes depending on size.
  3. Cut vegetables into bite-sized pieces and add to the pan. Cover and continue to cook for 5 minutes.
  4. Remove chicken from pan and chop up into bite sized pieces.
  5. Place chicken and vegetables into a deep pie dish, leaving behind the juices.
  6. Mix cornflour with milk and add to juices, bringing to the boil to thicken.
  7. Add herbs and season with pepper.
  8. Pour sauce over chicken and vegetables. Prepare pastry crust by spraying every second sheet of filo with a little oil and layering sheets on top of each other.
  9. Place over top of dish, scrunching up slightly.
  10. Spray with a little oil and bake until crisp and brown.
  11. Serve immediately.


  • To reduce the fat content, filo may be brushed with beaten egg white instead of oil. This dish may be served as a casserole without the filo pastry.
  • Serving suggestion: make individual in ramekin/pots.
  • Can be gluten free with simple swaps such gluten free cornflour

Storage Suggestions

Can be kept in refrigerator for up to 3 days. May be frozen for up to 3 months.

Equipment List

  • Chopping board
  • Large knife
  • Large covered pan with lid
  • Small bowl
  • Damp teatowel



Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.

Nutrition Information

596g Quantity per serving Quantity per 100g
Energy 1290kJ 260kJ
Protein 40.5g 8.1g
Fat, total 5.21g 1g
— Saturated 1.2g 0.2g
Carbohydrate 18.2g 3.7g
— Sugars 5.4g 1.1g
Fibre 6.9g 1.4g
Sodium 566mg 114mg