Our use of cookies

Some cookies are necessary for us to manage how our website behaves while other optional, or non-necessary, cookies help us to analyse website usage. You can Accept All or Reject All optional cookies or control individual cookie types below.

You can read more in our Cookie Notice


These cookies enable core functionality such as security, network management, and accessibility. You may disable these by changing your browser settings, but this may affect how the website functions.

Analytics cookies

Analytical cookies help us to improve our website by collecting and reporting information on its usage.

Third-Party Cookies

These cookies are set by a website other than the website you are visiting usually as a result of some embedded content such as a video, a social media share or a like button or a contact map

Dairy Council

Savoury Dishes

Chicken and vegetable pie


25g Northern Ireland butter

2 carrots, peeled and finely diced

1 red onion, peeled and finely diced

110g button mushrooms, wiped

25g plain flour

450ml Northern Ireland milk

175g of any green vegetable e.g. peas, asparagus, broccoli

450g of cooked chicken cut into strips

Salt and freshly ground black pepper

2 tbs of Northern Ireland single cream

375g sheet of ready–to–roll puff pastry

1 egg, beaten


Preheat oven to 200°C / 400°F/ Gas 6.

Melt the butter in a large saucepan and sauté the carrots, red onion and mushrooms.

Cook for 5 minutes.

Then stir in the flour using either a wooden spoon or plastic balloon whisk and gradually add the milk, stirring until the sauce thickens, boils and becomes smooth.

In a separate saucepan, bring water to the boil and add your green vegetable and cook for 3 minutes to blanch it. Drain and refresh under cold running water and drain well again.

Add the chicken, vegetable, seasoning and cream to the sauce. Pour the mixture into a 1.25 litre pie dish.

Roll out the pastry to the same size as the dish, dampen the rim of the dish with milk and cover with the pastry. Brush the pastry with beaten egg.

Bake in the oven for 20–25 minutes until the pastry is golden brown.

To serve: Slice on a diagonal and accompany with a mixed salad.