Make A Chicken & Vegetable Pie
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Servings
4
Prep Time
40 minutes
Cook Time
1.15 minutes
We don’t think there’s anything more comforting than a warming chicken pie on a cold evening, serve with roast potatoes and green vegetables and you’ve got yourself one tasty supper
Ingredients
For the Pastry
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150g butter, cubed
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400g self-raising flour
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1 egg
For The Filling
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600g organic chicken breast or leftover organic whole chicken
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2 carrots, peeled and cut into 1-2cm slices
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2 leeks, cut into 1-2cm slices
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100g peas
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1 onion, peeled and finely diced
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2 bay leaves
For The Sauce
Directions
Firstly, make the pastry by sifting the flour and a dash of salt in a large mixing bowl, dice the butter and add that in until it resembles breadcrumbs
Add in cold water gradually until you have a stiff dough. Wrap in cling film and leave to the side for at least 30 minutes
For the filling, gently cook through the chicken breasts in a large saucepan with some oil, add in the onion, carrots, peas and bay leaves, seasoning with salt and pepper. Leave to cool for 1-2 hours
In a saucepan, melt the butter and add the plain flour until it forms a paste
Gradually add in your milk and chicken bone broth (add salt and pepper for seasoning if needed), bring to the simmer and remove from the heat and cool
Once cooled, add the sauce to your chicken and vegetable mix and combine well
Preheat the oven to 220°C/ 200°C fan
Take your pastry and roll onto a well-floured surface, use 2/3 of it to line your 20/25cm tin or oven-friendly dish
Spoon in the filling and roll out the leftover pastry to create your lid, add some decorative pastry pieces such as leaves if you wish
Place in the oven for approximately 50 minutes or until the pastry is golden brown