Chicken And Vegetable Pie
Chicken And Vegetable Pie

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, chicken and vegetable pie. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Chicken And Vegetable Pie is one of the most popular of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Chicken And Vegetable Pie is something that I have loved my whole life. They are fine and they look fantastic.

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

Composition of Chicken And Vegetable Pie:
  1. Make ready Filling:
  2. Make ready 1 courgette, sliced
  3. Get 2 medium carrot, sliced
  4. Take 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. Take 4 skinless and boneless chicken breasts or thighs
  8. Take 500 ml chicken stock
  9. Get 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. Prepare 1/2 tsp dried tarragon
  15. Prepare 2 tbsp plain flour
  16. Take 3 tbsp milk
  17. Take to taste ground black pepper
  18. Make ready to taste salt
  19. Make ready 1 medium potato, diced
  20. Make ready Shortcrust Pastry:
  21. Take 200 grams plain or all purpose flour
  22. Prepare pinch salt
  23. Prepare 110 grams butter, cubed
  24. Take 3 tbsp Very cold water
Chicken And Vegetable Pie start cooking:
  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.

So that’s going to wrap it up for this special food chicken and vegetable pie recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!