• 350g (about 2 breasts) of diced chicken breasts
  • 1 onion
  • 2 cloves of garlic
  • 300g of mixed vegetables (e.g. broccoli, mushrooms, and carrots)
  • 1 sprig of thyme
  • 1 sprig of parsley
  • 1 bay leaf
  • 250ml stock
  • 150ml single cream
  • 1 tsp. of marmite
  • 1 dessert spoon of corn starch or plain flour
  • 1 pack of pre-rolled puff or shortcrust pastry.
  • 1 egg, for glazing pastry


  1. Preheat the oven to 180C/350F/Gas 4
  2. In a pan fry the chicken, onions and garlic, season and cook for 4-5 minutes – until the chicken is completely white.
  3. Add the vegetables and herbs then cook for 5-10 minutes, or until the veg starts to soften.
  4. Add the stock, cream and marmite, bring  to the boil.
  5. In a glass mix 1 dessertspoon of corn starch or plain flour  with 2 tbsp. of cold water. Add to the pot, stirring all the time – until it thickens.
  6. Pour into the pie dish.
  7. Put the pastry on a clean flour-dusted, and cut the pastry so it is slightly larger than pie dish.
  8. Place on top of the pie dish, and press the outside edge of the pastry with a fork or your fingers to make a nice pattern. Brush the top of the pie with milk. Make a small hole in the centre, to allow the steam to escape.
  9. Place the pie in the oven for 25 mins – until golden brown.