Step-by-Step Guide to Cook Chicken And Vegetable Pie Perfect
Amelia Robertson 06/09/2020 14:34
Chicken And Vegetable Pie
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Chicken And Vegetable Pie cuisine is really a dish that’s classified as an easy task to make. through the use of products which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could be provided at many established situations perhaps. 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 menu with 24 substances which are definitely easy to find, 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.
Composition for Chicken And Vegetable Pie:
Prepare Filling:
Require 1 - courgette, sliced
Take 2 medium of carrot, sliced
Take 1 small for baby cauliflower, cut into pieces
Need 1 medium for onion, peeled and chopped
Require 1 handful okra, cut in half
Get 4 - skinless and boneless chicken breasts or thighs
Prepare 500 ml for chicken stock
Take 1 for bay leaf
Need 1/4 cup for dry white wine
Provide 1 tbsp for chopped coriander (cilantro)
Get 1/2 tsp of dried oregano
Take 1/2 tsp of dried sage
Make ready 1/2 tsp dried tarragon
Give 2 tbsp of plain flour
Prepare 3 tbsp milk
Prepare to taste of ground black pepper
Require to taste of salt
Need 1 medium for potato, diced
Take of Shortcrust Pastry:
Give 200 grams plain or all purpose flour
Make ready pinch for salt
Make ready 110 grams butter, cubed
Get 3 tbsp Very cold water
Chicken And Vegetable Pie how to cook:
In a large saucepan with a lid, poach the chicken in the stock and wine with the bay leaf for 15-20 minutes.
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.
Remove the chicken and vegetables from the liquid and transfer to the pie dish.
In cup, mix the flour and milk. Add to the stock in the pan.
Bring to the boil, stirring continuously until the liquid has thickened.
Add the coriander, sage, tarragon and oregano.
Add the salt and pepper.
Pour the thickened sauce into the pie dish. Let it cool while the pastry is being prepared.
In theory you can use what ever pastry you prefer. I will be making and using shortcrust pastry for this recipe.
Place the flour, butter and salt in a large bowl.
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.
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.
Wrap the dough in clingfilm and chill for a minimum of 15 minutes and maximum of 30 minutes.
Now to roll out the pastry. On a lightly floured surfaces roll out the pastry until its the thickness of a pound coin.
Brush the edge with melted butter or a beaten egg.
Lay the pastry on top, press down the edges and trim.
Peheat the oven to 200c/fan assisted 180c or gas mark 6.
Brush the top with melted butter or beaten egg, using the left over pastry, cut some shapes to decorate the top of the pie.
Make 2-3 slits in the top of the pie to allow steam to escape.
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.
Rest for 5 minutes, serve with mash potatoes.
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