Chicken & Vegie Pie
Prep: 20 min
Cook: 30 min
Servings: 4
All the tastes and aromas of a homemade pie. It's healthy too!


  • 4 small skinless chicken breasts
  • 2 cups salt-reduced chicken stock
  • 1 bay leaf
  • 700 g mixed vegetables of choice (carrots, cauliflower, leeks, cabbage, asparagus, babycorn, peas)
  • 2 tsp cornflour
  • 2 tbs reduced-fat milk
  • 2 tbs mixed herbs (parsley, thyme, oregano, marjoram) or 1 tsp dried mixed herbs
  • 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 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 the bay leaf and place chicken and vegetables into a deep pie dish, leaving behind the juices.
  5. Mix cornflour with milk and add to juices, bringing to the boil to thicken. Add herbs and season with pepper.
  6. Pour sauce over chicken and vegetables.
  7. Prepare pastry crust by spraying every second sheet of filo with a little oil and layering sheets on top of each other. Place over top of dish, scrunching up slightly. Spray with a little oil and bake until crisp and brown.
  8. Serve immediately.

Recipe from Healthy Food Fast © State of Western Australia, 2012. Reproduced with permission.

Variation: 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: Serve with rice or mashed potato.

Healthy tip!

We are family! Enjoy some quality time together at the dinner table and switch off all other distractions.

Nutrition Information

per serving per 100g
Energy 2138 kJ 373 kJ
511 Cal 89 Cal
Protein 78 g 13.6 g
Fat, total 7.1 g 1.2 g
— saturated 2 g 0.3 g
Carbohydrate 26.3 g 4.6 g
— sugars 8 g 1.4 g
Sodium 802.7 mg 140 mg
Fibre 8.4 g 1.5 g

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Comments (5)

  • LiveLighter

    Hi Cath, Yep, our swear filter is turned to super sensitive and we haven't been able to turn it down! I've pushed your comment through in it's original form. It's good for a giggle at least! Thanks for your feedback about the recipe. I guess it's a tricky one because, depending on what vegies you choose, you'll get a different volume of juice. You could try using a little more cornflour or cooking the sauce down for longer to get a thicker sauce next time. Cheers, Anne
    Posted on: 11 Jan 18

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    so "but" is an unsuitable word????
    Posted on: 31 Dec 17

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    Very tasty, but too much liquid so it didn't really thicken
    Posted on: 31 Dec 17

  • Avatar

    Left out pastry and had sweet potato mash. Delicious
    Posted on: 21 Feb 15

  • Avatar

    Full of flavour. Easy to make. Loved it!
    Posted on: 15 Jul 14

Rating (1 ratings)