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Chicken Vegetable Pies


Crispy filo pastry encases a delicious mix of vegetables and legumes.

Prep time:15 mins

Cook time:25 mins

Serves: 4


  • 2 medium parsnips, diced
  • 1 leek, thinly sliced
  • 1 clove garlic, crushed
  • 1 cup reduced salt chicken stock
  • 2 tablespoons white wine
  • 2 tablespoons fresh parsley, chopped
  • 1 cup skinless chicken breast, cooked and diced
  • 420g can Edgell Four Bean Mix, drained
  • 8 sheets filo pastry
  • oil spray


Step 1

Place parsnips, leek, garlic and ½ cup of the stock in a saucepan, cover and cook for 5 minutes. Add remaining stock, white wine, cracked black pepper to taste and parsley and simmer until tender.

Step 2

Stir in chicken and Edgell Four Bean Mix.

Step 3

Fold 2 sheets filo pastry in half, spray with oil and place oil side down into a large muffin pan, easing in gently. Repeat with remaining pastry to make 4 pies. Divide filling between pies and fold over edges and spray with oil.

Step 4

Bake in a preheated oven at 200ºC for 25 minutes until golden.

Tasty Tip!

Chopped celery can be added with parsnip to add crunch.

Chicken Vegetable Pies
User rating:
  • 5

Featured in this recipe

  • Four Bean Mix 420g

    Four Bean Mix 420g

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