Chicken And Vegetable Pie
Chicken And Vegetable Pie

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, chicken and vegetable pie. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Chicken And Vegetable Pie is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Chicken And Vegetable Pie is something which I have loved my whole life.

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To begin with this recipe, we must prepare a few components. You can cook chicken and vegetable pie using 24 ingredients and 21 steps. Here is how you cook it.

The ingredients needed to make Chicken And Vegetable Pie:
  1. Get Filling:
  2. Get 1 courgette, sliced
  3. Prepare 2 medium carrot, sliced
  4. Make ready 1 small baby cauliflower, cut into pieces
  5. Make ready 1 medium onion, peeled and chopped
  6. Take 1 handful okra, cut in half
  7. Take 4 skinless and boneless chicken breasts or thighs
  8. Make ready 500 ml chicken stock
  9. Take 1 bay leaf
  10. Get 1/4 cup dry white wine
  11. Take 1 tbsp chopped coriander (cilantro)
  12. Get 1/2 tsp dried oregano
  13. Make ready 1/2 tsp dried sage
  14. Get 1/2 tsp dried tarragon
  15. Get 2 tbsp plain flour
  16. Take 3 tbsp milk
  17. Prepare to taste ground black pepper
  18. Get to taste salt
  19. Take 1 medium potato, diced
  20. Make ready Shortcrust Pastry:
  21. Take 200 grams plain or all purpose flour
  22. Take pinch salt
  23. Take 110 grams butter, cubed
  24. Prepare 3 tbsp Very cold water

Cover the pie with the prepared pastry lid and press down the edges taking care not to crumble the pastry edges underneath. Brush the pie with the beaten egg. Set the vegetables aside and keep about two thirds of the stock. In another saucepan, melt the butter then add the flour, stir well.

Steps to make Chicken And Vegetable Pie:
  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.

This hearty and comforting chicken and vegetable pie is made from scratch using good quality ingredients. The centrepiece to a casual meal with friends; enjoy this pie with some baked potatoes and some seasonal steamed greens. A good pie is perfect comfort food, and this one is no exception. Put the chicken in a snugly fitting saucepan with the onion, sliced carrot, celery, bay leaves, thyme sprig and peppercorns (if the pan is too large, the stock will be too watery). Use a large sharp knife to carefully cut down the back bone of the chicken, cutting it in half.

So that is going to wrap it up for this exceptional food chicken and vegetable pie recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!