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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 products which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. 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 course of action this chicken and vegetable pie menu with 24 components which are surely easy to obtain, and we have to process them at the very least through 21 tips. You should commit a while on this, so the resulting food could be perfect.
Ingredients Chicken And Vegetable Pie:
- Get Filling:
- Provide 1 of courgette, sliced
- Prepare 2 medium of carrot, sliced
- Prepare 1 small - baby cauliflower, cut into pieces
- Prepare 1 medium for onion, peeled and chopped
- Give 1 handful for okra, cut in half
- Require 4 of skinless and boneless chicken breasts or thighs
- Get 500 ml of chicken stock
- Need 1 - bay leaf
- Get 1/4 cup dry white wine
- Require 1 tbsp of chopped coriander (cilantro)
- You need 1/2 tsp of dried oregano
- Make ready 1/2 tsp - dried sage
- Require 1/2 tsp - dried tarragon
- You need 2 tbsp of plain flour
- Take 3 tbsp for milk
- Make ready to taste ground black pepper
- Get to taste salt
- You need 1 medium potato, diced
- Get Shortcrust Pastry:
- Give 200 grams - plain or all purpose flour
- Require pinch for salt
- Make ready 110 grams butter, cubed
- Give 3 tbsp for Very cold water
Chicken And Vegetable Pie steps:
- 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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