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Chicken pot pie

Chicken pot pie


Pick up some Co-op British chicken and add OXO’s magic little cube that’s packed with big flavour

  • Feeds 6 Feeds 6
  • Ready in 1 hour 40 minutes

Each serving contains

  • Energy
    1800kj 430kcal
  • Fat
    Med 28%
  • Saturates
    High 37%
  • Sugar
    Low 28%
  • Salt
    Med 28%

% of adult’s reference intake | Carbohydrates per serving : 34g


  • 8 Co-op British chicken drumsticks, skin removed
  • 1 onion, peeled and chopped
  • 2 Co-op British carrots, chopped
  • 2 OXO chicken stock cubes
  • Dash Worcester sauce
  • 2 tbsp cornflour
  • 70g Co-op frozen peas
  • 320g sheet shortcrust pastry
  • 1 Co-op British egg, beaten
  • Co-op mashed potato (optional)
  • 480g Co-op green beans


  1. Preheat the oven to 170°C/fan 140°C/Gas 3
  2. Place the chicken drumsticks in a pan with the onion, carrots and 500ml water
  3. Bring to the boil and crumble in the OXO chicken stock cubes
  4. Reduce to a simmer and cook for 50-60 mins
  5. Remove the drumsticks and allow to cool, then strip the meat from the bone
  6. Add the Worcester sauce and season the stock well with black pepper
  7. Mix the cornflour into a paste using 2 tbsp cold water, add to the pan and stir through, then bring to the boil
  8. Once the stock has thickened, return to a simmer, add the peas and chicken, and bring to the boil once more
  9. Remove from the heat and pour the mixture into a large pie dish
  10. Roll out the pastry into a rectangle big enough to cover the top of the pie with plenty of overlap
  11. Brush with a little of the beaten egg and place on top of the pie, pressing down the edges
  12. Place in the oven for 20-25 mins, until the pastry is golden brown
  13. Meanwhile, cook the mash, if using, according to the pack instructions and boil the beans for 3 mins then drain
  14. Serve alongside the pie.

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