Chicken And Vegetable Pie
Chicken And Vegetable Pie

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Chicken And Vegetable Pie cuisine is really a dish that’s classified as an easy task to make. through the use of resources which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could be displayed at many public activities perhaps. I am certain you will see lots of people who just like the Chicken And Vegetable Pie dishes that you simply make.

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 formula with 24 materials which are absolutely easy to have, 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 of Chicken And Vegetable Pie:
  1. Take for Filling:
  2. Need 1 of courgette, sliced
  3. Need 2 medium - carrot, sliced
  4. Take 1 small for baby cauliflower, cut into pieces
  5. You need 1 medium for onion, peeled and chopped
  6. Make ready 1 handful of okra, cut in half
  7. You need 4 - skinless and boneless chicken breasts or thighs
  8. Provide 500 ml - chicken stock
  9. You need 1 bay leaf
  10. Give 1/4 cup dry white wine
  11. Require 1 tbsp of chopped coriander (cilantro)
  12. Need 1/2 tsp for dried oregano
  13. You need 1/2 tsp for dried sage
  14. You need 1/2 tsp for dried tarragon
  15. Make ready 2 tbsp of plain flour
  16. Require 3 tbsp for milk
  17. Make ready to taste ground black pepper
  18. Need to taste - salt
  19. Take 1 medium of potato, diced
  20. Give for Shortcrust Pastry:
  21. Take 200 grams - plain or all purpose flour
  22. Get pinch of salt
  23. Prepare 110 grams of butter, cubed
  24. Prepare 3 tbsp of 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 steps:
  1. In a large saucepan with a lid, poach the chicken in the stock and wine with the bay leaf for 15-20 minutes.
  2. 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.
  3. Remove the chicken and vegetables from the liquid and transfer to the pie dish.
  4. In cup, mix the flour and milk. Add to the stock in the pan.
  5. Bring to the boil, stirring continuously until the liquid has thickened.
  6. Add the coriander, sage, tarragon and oregano.
  7. Add the salt and pepper.
  8. Pour the thickened sauce into the pie dish. Let it cool while the pastry is being prepared.
  9. In theory you can use what ever pastry you prefer. I will be making and using shortcrust pastry for this recipe.
  10. Place the flour, butter and salt in a large bowl.
  11. 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.
  12. 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.
  13. Wrap the dough in clingfilm and chill for a minimum of 15 minutes and maximum of 30 minutes.
  14. Now to roll out the pastry. On a lightly floured surfaces roll out the pastry until its the thickness of a pound coin.
  15. Brush the edge with melted butter or a beaten egg.
  16. Lay the pastry on top, press down the edges and trim.
  17. Peheat the oven to 200c/fan assisted 180c or gas mark 6.
  18. Brush the top with melted butter or beaten egg, using the left over pastry, cut some shapes to decorate the top of the pie.
  19. Make 2-3 slits in the top of the pie to allow steam to escape.
  20. 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.
  21. Rest for 5 minutes, serve with mash potatoes.

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