Spring Vegetable and Chicken Pie

A homemade chicken pie with fresh seasonal vegetables, including British asparagus.

Spring Vegetable and Chicken Pie

Prep Time 20 hours
Cook Time 1 day 6 hours
Total Time 2 days 2 hours
Servings 6


  • 1 tsp rapeseed oil
  • 1 onion, peeled, chopped
  • 2 carrots, peeled, cubed
  • 1 stick celery, chopped
  • 700 gram chicken breasts, chopped
  • 2 courgettes, cubed
  • 200 gram asparagus, chopped
  • Sea salt and pepper
  • 200 gram crème fraiche, e.g Rodda's British
  • 1 x 320g packet ready rolled puff pastry
  • 1 tbsp flour
  • 1 tbsp butter
  • 1 egg, beaten


  • Preheat the oven to 200C/180 Fan/400F/gas 6.
  • Heat the oil in a large frying pan. Add the onions, carrots, celery and fry for 5 minutes. Add the chicken and fry for 7 minutes. Add the courgette and asparagus and fry for a further 3 minutes. Stir in the the crème fraiche and season well with salt and pepper. Transfer the filling to the pie dish.
  • On a clean, floured surface, unroll the pastry. Butter the rim of the pie dish. Lift the pastry over the top of the pie dish (stretch it gently to fit) and press down around the edges. Trim any excess pastry. Brush the pastry all over with the beaten egg.
  • Transfer the dish to the oven and bake for 30 minutes, or until the pastry is golden brown and nicely puffed up.

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  1. I can’t resist a good chicken pie and love the sound of this one with the creamy chicken and vegetable filling. I like the fact it’s got creme fraiche in instead of cream to make it just a little lighter.

    1. Ren Behan says:

      Thank you Corina, yes you could even find a lower fat version of creme faiche – the one I used was quite creamy :-))

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