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Sunday Roast Chicken Pot Pie


This pot pie is really quick and easy to make, and can be freshly made, or you can use the leftovers from a sunday roast. I made this when I fancied a chicken dinner, but done in a different way, so I basically put a chicken dinner in a deep ovenproof dish and covered it with puff pastry, and I made a really tasty, warming, hearty pot pie quickly and easily!

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  • 2 chicken breasts
  • 1 large carrot
  • sliced
  • 8 - 10 small broccoli florets
  • 50g frozen peas
  • 300ml thick chicken gravy
  • Black pepper
  • Ready rolled puff pastry


servings 2
Level of difficulty Easy
Preparation time 30mins
Cooking time 30mins
Cost Budget Friendly


Step 1

Place the chicken breasts on a baking tray and place in a 180C oven and roast until the juices run clear. Remove from the oven and leave to one side to cool down, reserving any juices that come out.

Step 2

While the chicken is cooking, boil or steam the carrot, broccoli and frozen peas for 15 minutes, the drain and place in a large mixing bowl.

Step 3

Make up the gravy as per the packet instructions, making it slightly thicker than you would normally as it thins out when in the oven.

Step 4

When the chicken has cooled slightly, shred it and mix with the vegetables and a good pinch of black pepper, then stir in the gravy making sure all the chicken and vegetables are coated.

Step 5

Place into 2 individual deep ovenproof pie dishes and cover with a square of puff pastry, sealing the edges, and making 1 slit in the top to let out the steam.

Step 6

Brush the pastry top with beaten egg and bake in a 160C oven for 15-20 minutes until the pastry is golden brown and puffed up.

This is versatile, and any meat and vegetables can be used. If you are vegetarian then just use all vegetables, and make a gravy with a vegetable stock cube or vegetable gravy granules.

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