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Chicken And Vegetable Pie Recipe

Chicken And Vegetable Pie Recipe
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Cooking Time : 1 minutes
Serving : 4
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Prepare the ingredients before making Chicken And Vegetable Pie in your home. Then, follow these steps below to serve Chicken And Vegetable Pie for your family or friends.

Ingredients: Chicken And Vegetable Pie

  • Filling
  • 1 courgette, sliced
  • 2 medium carrot, sliced
  • 1 small baby cauliflower, cut into pieces
  • 1 medium onion, peeled and chopped
  • 1 handful of orka, cut in half
  • 4 skinless and boneless chicken breasts or thighs
  • 500 ml chicken stock
  • 1 bay leaf
  • 1/4 cup dry white wine
  • 1 tbsp chopped coriander (cilantro)
  • 1/2 tsp dried oregano
  • 1/2 tsp dried sage
  • 1/2 tsp dried tarragon
  • 2 tbsp plain flour
  • 3 tbsp milk
  • ground black pepper
  • salt
  • 1 medium potato, diced
  • shortcrust Pastry
  • 200 grams plain or all purpose flour
  • pinch salt
  • 110 grams butter, cubed
  • 3 tbsp Very cold water

How to Make Chicken And Vegetable Pie

If you have prepared the ingredients needed, now time to start cooking. There are 21 steps you must follow to make Chicken And Vegetable Pie in your home by yourself.

    Step 1
  • In a large saucepan with a lid, poach the chicken in the stock and wine with the bay leaf for 15-20 minutes.
  • Step 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.
  • Step 3
  • Remove the chicken and vegetables from the liquid and transfer to the pie dish.
  • Step 4
  • In cup, mix the flour and milk. Add to the stock in the pan.
  • Step 5
  • Bring to the boil, stirring continuously until the liquid has thickened.
  • Step 6
  • Add the coriander, sage, tarragon and oregano.
  • Step 7
  • Add the salt and pepper.
  • Step 8
  • Pour the thickened sauce into the pie dish. Let it cool while the pastry is being prepared.
  • Step 9
  • In theory you can use what ever pastry you prefer. I will be making and using shortcrust pastry for this recipe.
  • Step 10
  • Place the flour, butter and salt in a large bowl.
  • Step 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.
  • Step 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.
  • Step 13
  • Wrap the dough in clingfilm and chill for a minimum of 15 minutes and maximum of 30 minutes.
  • Step 14
  • Now to roll out the pastry. On a lightly floured surfaces roll out the pastry until its the thickness of a pound coin.
  • Step 15
  • Brush the edge with melted butter or a beaten egg.
  • Step 16
  • Lay the pastry on top, press down the edges and trim.
  • Step 17
  • Peheat the oven to 200c/fan assisted 180c or gas mark 6.
  • Step 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.
  • Step 19
  • Make 2-3 slits in the top of the pie to allow steam to escape.
  • Step 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.
  • Step 21
  • Rest for 5 minutes, serve with mash potatoes.
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