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A vegetable packed pie great for giving to children. Get them involved in the cooking. Measure the pastry against the pie dish and once the pastry is slightly larger than the top, lift it carefully over the dish.

Chicken And Vegetable Pie cuisine is really a dish that’s classified as an easy task to make. through the use of supplies that exist around you very easily, you may make it 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 which you make.

Alright, don’t linger, let’s task this chicken and vegetable pie formula with 24 elements which are surely easy to receive, and we have to process them at the very least through 21 methods. You should devote a while on this, so the resulting food could be perfect.

Ingredients requirements Chicken And Vegetable Pie:

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

From pub grub style chicken, leek and mushroom pie to easy chicken pot pies - find lots of comforting chicken and vegetable pie recipes from home cooks like you. Soya Sauce Mushroom Chicken With Braised EggsFoodista. Season generously with salt and pepper. Plenty of vegetables and chicken goes into this simple pot pie filling.

Chicken And Vegetable Pie process:

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.

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