Chicken and Vegetable Pie – Bibado


1 tablespoon olive oil

3 tablespoons butter

2 cups mixed veg (frozen)

1 Onion (diced)

2 tablespoons flour

2 1/2 cups whole milk

½ cup double cream

3 chicken stock cubes

½ teaspoon thyme



¼ cup frozen peas

2 cups cooked chicken

1 sheet puff pastry

1 egg

1 tablespoon water


1) Preheat oven to 180°c.

2) Add oil and butter to a saucepan set to medium-low heat. Once butter is melted, add onion & mixed veg. Cook – stirring occasionally – for about three minutes or until vegetables slightly soften. Sprinkle in flour.

3) Stir to coat vegetables with flour. Cook for two minutes – stirring occasionally.  Increase heat to medium. Stir in milk and cream. Add stock cubes and thymr.

4) If needed, additional milk can be added if sauce becomes too thick.

5)  Taste and season with salt and pepper per your preference.

6)  Stir in peas. Add chicken.

7)  Using a pizza cutter or knife, cut puff pastry sheet into small squares Gently layer onto filling.

8)  Egg wash the top

9) Bake for 30-35 mins

10) Enjoy!


Use a plant based alternative to make these veggie!

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