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A vegetable packed pie great for giving to children. Get them involved in the cooking. Measure the pastry against the pie dish and once the pastry is slightly larger than the top, lift it carefully over the dish.
Chicken And Vegetable Pie cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, you may make it in simple actions. You may make it for friends or family events, and it could be provided at numerous recognized incidents possibly. I am certain you will see lots of people who just like the Chicken And Vegetable Pie dishes that you simply make.
Alright, don’t linger, let’s approach this chicken and vegetable pie menu with 24 materials which are surely easy to obtain, and we have to process them at the very least through 21 tips. You should expend a while on this, so the resulting food could be perfect.
Ingredients requirements Chicken And Vegetable Pie:
- Take Filling:
- Get 1 - courgette, sliced
- Need 2 medium for carrot, sliced
- Require 1 small baby cauliflower, cut into pieces
- Get 1 medium - onion, peeled and chopped
- Get 1 handful for okra, cut in half
- Provide 4 for skinless and boneless chicken breasts or thighs
- Require 500 ml of chicken stock
- You need 1 for bay leaf
- Make ready 1/4 cup of dry white wine
- Need 1 tbsp of chopped coriander (cilantro)
- Need 1/2 tsp - dried oregano
- Make ready 1/2 tsp - dried sage
- Take 1/2 tsp dried tarragon
- Give 2 tbsp - plain flour
- You need 3 tbsp milk
- Prepare to taste for ground black pepper
- Make ready to taste for salt
- Make ready 1 medium potato, diced
- Need Shortcrust Pastry:
- Prepare 200 grams for plain or all purpose flour
- Get pinch of salt
- Get 110 grams - butter, cubed
- Provide 3 tbsp - Very cold water
From pub grub style chicken, leek and mushroom pie to easy chicken pot pies - find lots of comforting chicken and vegetable pie recipes from home cooks like you. Soya Sauce Mushroom Chicken With Braised EggsFoodista. Season generously with salt and pepper. Plenty of vegetables and chicken goes into this simple pot pie filling.
Chicken And Vegetable Pie start cooking:
- In a large saucepan with a lid, poach the chicken in the stock and wine with the bay leaf for 15-20 minutes.
- Add all the vegetables and cook for a further 5 minutes. Here I also added another drop of white wine, some water and about 1 tablespoon of salted butter.
- Remove the chicken and vegetables from the liquid and transfer to the pie dish.
- In cup, mix the flour and milk. Add to the stock in the pan.
- Bring to the boil, stirring continuously until the liquid has thickened.
- Add the coriander, sage, tarragon and oregano.
- Add the salt and pepper.
- Pour the thickened sauce into the pie dish. Let it cool while the pastry is being prepared.
- In theory you can use what ever pastry you prefer. I will be making and using shortcrust pastry for this recipe.
- Place the flour, butter and salt in a large bowl.
- Using your fingertips rub the butter into the flour until the mixture resembles fine breadcrumbs. Work quickly in this step to prevent the dough becoming warm.
- Add water to the mixture and using a cold knife stir until the dough binds together. Add more cold water a teaspoon at a time if mixture is too dry.
- Wrap the dough in clingfilm and chill for a minimum of 15 minutes and maximum of 30 minutes.
- Now to roll out the pastry. On a lightly floured surfaces roll out the pastry until its the thickness of a pound coin.
- Brush the edge with melted butter or a beaten egg.
- Lay the pastry on top, press down the edges and trim.
- Peheat the oven to 200c/fan assisted 180c or gas mark 6.
- Brush the top with melted butter or beaten egg, using the left over pastry, cut some shapes to decorate the top of the pie.
- Make 2-3 slits in the top of the pie to allow steam to escape.
- Bake for 20-25 minutes or until the top has become crispy and lightly brown. Bare in mind times will vary with each different oven.
- Rest for 5 minutes, serve with mash potatoes.
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