Chicken and veg pie is one of my favourite quick meals that everyone likes. It's very simple. Because I cheat. A bit.
My chicken pie is made with store bought short crust pastry and rotisserie chicken. All that's left to do after that is make a gravy and chuck in the veggies of your choice.
To make the gravy I make a roux with 25 grams of fat (You can use butter but I use vegan spread due to dairy allergies) and 25 grams of cornflour. Melt the fat in a saucepan, toss in the flour and whisk into a paste - mine is more crumbly than it should be but it's ok in the end. I'll whisk in a quarter of a cup of chicken stock (from a cube - cheap) at a time until I get to a thickness I'm happy with - not too runny, not too thick. If you find it too runny, stop whisking for a moment and let the heat grow a bit - ten seconds - then whisk again. Often that helps. If it doesn't then mixing another tablespoon of cornflour into a small amount of cold water and adding that mix to the sauce will thicken it back up. I also love to use this gravy with pulled chicken on buttered toast. One of my favourite quick lunches. You can change the flavour of the gravy by changing the flavour of your stock cube.
That's it. Preheat your oven to 180C/355D and cook for 40 minutes or until the crust is cooked.
This pie has asparagus, sweetcorn (frozen), peas (frozen), soya beans (frozen) and carrots. In winter I'll add turnip, potato, carrot and swede. It's all up to you, or just use seasonal. It's a great way to use up veggies.