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Alright, don’t linger, let’s plan this chicken and vegetable pie menu with 24 elements which are absolutely easy to acquire, and we have to process them at the very least through 21 methods. You should shell out a while on this, so the resulting food could be perfect.

Composition - Chicken And Vegetable Pie:

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

Chicken And Vegetable Pie making 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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