Chicken & Vegetable Pie
1 hr 30
600
4
Bit Tricky
Chicken Pie Recipe
Ingredients : 
  • 400 g chicken (Diced or Ripped)
  • 200 g Diced Carrots
  • 1/2 Large Leek (Sliced)
  • 100 g peas
  • 40 g Butter
  • 40 g Plain Flour
  • 1 tbs dry Thyme
  • 2 Chicken Stock Cubes
  • 1 Beef bStock Cube
  • 500 ml of Stock
  • 1 Egg (Beaten)
  • Shortcrust Pastry *


For The Pastry

  • 400 g Plain flour
  • 170 g Diced Butter
  • 1/4 tsp salt
  • 100 ml Cold Water or Milk



 
Method : 
  • Dice up the carrots and get the peas into a pan of boiling water , bring them to the boil and cook on a slow simmer for 15 minutes.
  • Melt the butter in a cast iron pan then add the sliced leek and Thyme to this and cook for a few minutes until the leek is soft.
  • While the Leek is cooking make up 500 ml of stock using the two chicken and one beef stock cube and disolving them in 500 ml of boiling water.
  • Add the flour into the leeks and butter, then mix it together to form a roux.
  • Whisk in the 500 ml of stock to the leeks so that a thick gravy forms.
  • Mix the rippen chicken into the gravy then drain off your vegetables.
  • When the veg is slightly cooled add it to the pie filling.
  • To make the pastry you need to add the flour & Salt into a mixing bowl. Cube up the butter and add this to the flour.
  • Working it with your fingers so that it forms a breadcrumb texture before you add the cold water or milk.
  • Mix this with a fork until it is mostly combined, then get your hands in and work it together so that it forms a nice moist ball of pastry.
  • Wrap in cling film and refrigerate for 30 minutes befor using it to make the pie base and the pie lid.
  • Cut the pastry in half and roll out two sheets, one for the base and one for the lid.
  • Line the bottom of a pie dish with the pastry base and then fill it with the mix.
  • cover the pie with the rest of the pastry and decorate it with strips of pastry if you want to roll a few out.
  • Beat 1 egg into a glass and brush the lid all over with a pastry brush, then put the pie in the fridge for 30 minutes.
  • Preheat the oven to 180c and bake the pie for about 30 minutes or until the pastry is golden brown.
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