Home Recipes Chicken and Vegetable Pie

Chicken and Vegetable Pie

Total Time: 60 mins.
Prep Time: 25 mins.
Cook Time: 35 mins.
Serves: 5 to 6 servings


500 g (1 bag) Europe's Best® Nature's Balance™ Frozen Vegetables, frozen
625 mL (2 1/2 cups) cut up cooked chicken or turkey
75 mL (1/3 cup) butter
1 onion, chopped
75 mL (1/3 cup) All Purpose Flour
750 mL (3 cups) chicken stock, hot
45 mL (3 tbsp) chopped fresh parsley
2 mL (1/2 tsp) dried thyme
4 mL (3/4 tsp) salt
1 mL (1/4 tsp) pepper


175 mL (3/4 cup) All Purpose Flour
75 mL (1/3 cup) cornmeal
7 mL (1 1/2 tsp) baking powder
2 mL (1/2 tsp) salt
125 mL (1/2 cup) grated Cheddar cheese
50 mL (1/4 cup) Vegetable Oil
50 mL (1/4 cup) milk
1 egg, beaten


  1. Cook frozen vegetables according to package directions until tender crisp. Drain very well, blotting any excess liquid. Place in a greased 6-cup (1.5L) baking dish. Combine vegetables and chicken. Reserve while making sauce.
  2. In a saucepan, melt butter over medium heat. Add onion and cook 3 to 4 minutes until softened. Stir in flour and cook, stirring for 3 minutes, until light golden. Gradually whisk in stock. Bring to a gentle boil and cook for 3 to 4 minutes until sauce thickens. Add thyme, salt and pepper. Pour over vegetables and chicken. Stir gently to combine.


  1. For the topping, in a bowl combine flour, cornmeal, baking powder, salt and cheese. In a separate bowl, combine oil, milk and egg. Add to flour mixture and stir to combine. Spoon topping over chicken and vegetables. Place dish on a baking sheet.
  2. Bake in a preheated 425ºF (210ºC) oven for 25 minutes. Until topping is golden and bottom is bubbling.

Make Ahead:

Sauce can be cooked ahead of time, covered and refrigerated for one day.