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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.
Alright, don’t linger, let’s course of action this chicken and vegetable pie menu with 24 elements which are surely easy to find, and we have to process them at the very least through 21 measures. You should expend a while on this, so the resulting food could be perfect.
Ingredients - Chicken And Vegetable Pie:
- Require Filling:
- Give 1 courgette, sliced
- Provide 2 medium of carrot, sliced
- You need 1 small baby cauliflower, cut into pieces
- Need 1 medium for onion, peeled and chopped
- Require 1 handful okra, cut in half
- Make ready 4 - skinless and boneless chicken breasts or thighs
- Get 500 ml - chicken stock
- Take 1 for bay leaf
- Take 1/4 cup of dry white wine
- Make ready 1 tbsp - chopped coriander (cilantro)
- You need 1/2 tsp dried oregano
- Need 1/2 tsp of dried sage
- Need 1/2 tsp dried tarragon
- Prepare 2 tbsp of plain flour
- You need 3 tbsp for milk
- Give to taste - ground black pepper
- Give to taste - salt
- Provide 1 medium - potato, diced
- Get Shortcrust Pastry:
- Take 200 grams - plain or all purpose flour
- Get pinch - salt
- Get 110 grams - butter, cubed
- Give 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 instructions:
- 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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