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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 elements which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could be displayed at several formal situations possibly. 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 plan this chicken and vegetable pie formula with 14 elements which are surely easy to acquire, and we have to process them at the very least through 4 ways. You should commit a while on this, so the resulting food could be perfect.

Ingredients of Chicken and Vegetable Pie:

1. You need 3-4 for Chicken Breasts, cooked and shredded
2. You need 4 tbsp for Unsalted Butter
3. Prepare 4 tbsp of Plain Flour
4. Take 1 tsp Salt
5. Prepare Pinch for Black Pepper
6. Get 1/2 tsp of Smoked Paprika
7. Get 250 ml for Chicken Stock
8. Get 2 tbsp of Double Cream
9. Require 2-3 Carrots, partly cooked
10. Prepare 2 handfuls for Peas
11. Get 2-3 of Potatoes, partly cooked
12. You need 2 Cloves of Garlic, minced
13. You need 1 Packet of Ready-Made Puff Pastry
14. Take 1 - Egg

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. Pre-cook the chicken by boiling in salted water for 10 to 15 minutes or until fully cooked and easy to pull apart using two forks.
2. Melt the butter in a large saucepan and add the flour, whisking to remove all lumps. Stir in the chicken stock and whisk again to a smooth consistency. Continue cooking over a medium heat until the sauce thickens slightly. Season with salt, pepper and smoked paprika until taste is as desired.
3. Add the shredded chicken potatoes, carrots, cream, and garlic to the sauce. Cook the vegetables in the sauce for two to three minutes. Roll out the puff pastry using a bit of extra flour and then cut the pastry around the dish that will be used for baking (a few centimetres wider so the pastry stays in place). Pour the chicken and sauce into the baking dish and then cover the dish with the cut-out pastry. Brush the pastry with egg to achieve a golden crisp.
4. Bake the pie for 25-30 minutes until the pastry is golden brown and the inside is bubbling. Serve hot with roast or mashed potatoes.

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