Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, chicken and vegetable pie. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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 is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Chicken and Vegetable Pie is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have chicken and vegetable pie using 14 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Chicken and Vegetable Pie:

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

Reviews for: Photos of Easy Chicken and Vegetable Pot Pie. This pie gets its velvety richness from olive oil, wine, low-fat milk, and a double dose of vegetables. Season generously with salt and pepper. Add to chicken and vegetables and mix to combine.

Steps to make Chicken and Vegetable Pie:

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.

Soya Sauce Mushroom Chicken With Braised EggsFoodista. We've taken everything there is to love about chicken potpies and made them into portable hand pies. Sturdy enough to eat on-the-go, these homey hand pies pass the test for convenient comfort food at its finest. We found a small rolling pin works best to roll out the pie dough. All Reviews for Chicken and Vegetable Potpie.

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