Why You’ll Love This Recipe

I love how this chicken pie transforms a handful of supermarket staples into something that tastes homemade. The crispy, herb-buttered Parmentier potatoes add a delicious crunch that contrasts perfectly with the creamy carbonara-coated chicken and vegetables underneath. It’s a complete meal in one dish, and with just five minutes of prep time, I can have dinner in the oven before I even realize it. The melted cheese on top is the ultimate finishing touch—it bubbles, browns, and makes every bite irresistible.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

500g pkt Coles Finest Chef Inspired Parmentier Potatoes With Herb Butter Plus Garlic
1 tbsp extra virgin olive oil
Coles Frozen Carrot, Corn & Peas
1 Coles RSPCA Approved Whole Chicken Roast, skin and bones discarded, meat roughly shredded
480g tub Coles Kitchen Carbonara Sauce
120g (1 1/2 cups) pre-grated tasty cheese

Directions

1. I preheat the oven to 200°C (180°C fan-forced) and line a large baking tray with baking paper. I arrange the Parmentier potatoes on the tray and roast them for 20 minutes, tossing halfway through, until they’re starting to turn golden.

2. While the potatoes roast, I heat the olive oil in a large frying pan over medium-high heat. I add the frozen vegetables and cook, stirring occasionally, for 3–4 minutes or until they start to soften. Then I add the shredded chicken, carbonara sauce, and 125ml (½ cup) of water. I season the mixture and stir until everything is well combined and heated through.

3. I transfer the chicken mixture into an 8-cup (2L) baking dish and spread it evenly. Then I spoon the roasted potatoes over the top and sprinkle generously with the cheese.

4. I bake the pie for 15–20 minutes or until the potatoes are golden, the cheese is melted, and the filling is bubbling. I serve it hot, straight from the oven.

Servings and Timing

This recipe serves 4 people.
Prep time: 5 minutes
Cook time: 40 minutes
Total time: 45 minutes

Variations

Sometimes I swap the carbonara sauce for a creamy mushroom or alfredo sauce for a change in flavor. If I want extra greens, I stir in a handful of baby spinach before baking. I’ve also made this recipe with leftover turkey instead of chicken, and it works beautifully.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place it in a preheated oven at 180°C for about 15 minutes, or until hot and bubbly again. If I’m in a hurry, I reheat individual portions in the microwave for about 2 minutes, though I prefer the oven for keeping the topping crispy.

FAQs

Can I use regular diced potatoes instead of Parmentier potatoes?

Yes, I can use regular diced potatoes tossed in olive oil, garlic, and herbs, but the Parmentier potatoes save time and give a great texture.

What if I don’t have a rotisserie chicken?

I often use poached or leftover roast chicken instead—just make sure it’s shredded and seasoned.

Can I make this ahead of time?

Yes, I can assemble the pie up to a day in advance and refrigerate it. I just add a few extra minutes to the baking time when reheating.

Can I freeze this chicken pie?

Yes, I freeze it (before baking) in a freezer-safe dish for up to 2 months. I thaw it in the fridge overnight and bake as directed.

How can I make it vegetarian?

I replace the chicken with cooked lentils or chickpeas and add extra vegetables like broccoli or mushrooms.

Can I use fresh vegetables instead of frozen?

Definitely. I use diced carrots, peas, and corn, but I make sure to cook them slightly before adding them to the sauce.

What cheese melts best for this recipe?

Tasty cheese works perfectly, but I sometimes mix it with mozzarella or cheddar for extra melt and stretch.

How do I keep the topping crispy?

I make sure to roast the potatoes before adding them on top and bake uncovered so they crisp up beautifully.

Can I make it in one pan?

Yes, if I use a large ovenproof frying pan, I prepare the filling directly in it, top with the potatoes and cheese, and bake it all together.

Conclusion

This 5-ingredient chicken pie with Parmentier potato topping is my idea of weeknight perfection—minimal prep, maximum comfort, and packed with flavor. I love how the creamy chicken filling meets the crispy, golden potato topping for the best of both worlds. It’s the kind of meal that feels indulgent but couldn’t be easier to make, and I always find myself going back for seconds.