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Instructions to Producing Perfect Chicken And Vegetable Pie

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Chicken And Vegetable Pie

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Here are the ingridients that are needed to produce a delicious Chicken And Vegetable Pie:

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

Ready with the ingridients? Here are the steps on serving 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). Add chicken, carrot, celery and potatoes.

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