Simple Way to Make Award-winning Chicken And Vegetable Pie

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, chicken and vegetable pie. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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. It might be helpful to use the rolling pin to help you move the pastry.

Chicken And Vegetable Pie is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Chicken And Vegetable Pie is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook chicken and vegetable pie using 24 ingredients and 21 steps. Here is how you can achieve that.

The ingredients needed to make Chicken And Vegetable Pie:

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

Place the chicken mixture in bottom of the prepared pie dish. Cover with top pastry, seal edges, and cut away excess pastry. This pie gets its velvety richness from olive oil, wine, low-fat milk, and a double dose of vegetables. So - I made my own pie crust from scratch and did a top and bottom crust.

Instructions 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 pie gets its velvety richness from olive oil, wine, low-fat milk, and a double dose of vegetables. So - I made my own pie crust from scratch and did a top and bottom crust. We've taken everything there is to love about chicken potpies and made them into portable hand pies. Sturdy enough to eat on-the-go, these homey hand pies pass the test for convenient comfort food at its finest. Top with crust of your choice, stretching or rolling dough so that it just barely hangs over the edge of your dish (see.

So that’s going to wrap it up with this exceptional food chicken and vegetable pie recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!