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Chicken and Vegetable Pie

Pie with a creamy Chicken and Vegetable filling
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Prep Time 20 minutes
Cook Time 50 minutes
Filling cooling time 1 hour
Total Time 1 hour 50 minutes
Servings: 2 pies
Course: Main Course, Pastries
Ingredients Method Notes

Ingredients
  

  • 500 gm Chicken, skinless diced Breast or thighs
  • 1 Leek or onion, diced
  • 2 Stalks Celery, diced
  • 1 Carrot, diced
  • 1/2 Cup Peas I use frozen
  • 1/2 Cup Corn I use frozen
  • 1 Tbsp Olive Oil
  • 40 gm Butter
  • 2 Tbsp Plain Flour
  • 1 1/2 Cups Chicken Stock
  • 1 Tbsp Seeded Mustard
  • 1/2 tsp Dried Tarragon
  • Pinch Salt
  • Pinch Black Pepper
Pies
  • 2 Sheets Shortcrust Pastry
  • 2 Sheets Puff Pastry

Method
 

  1. In a large pan over medium heat fry the leek, celery, and carrot in olive oil until softened.
  2. Add chicken and lightly fry.
  3. Add butter, stir until melted.
  4. Add in the flour, stirring over the heat 3-4 minutes.
  5. Add the chicken stock, stirring until smooth.
  6. Add peas and corn, mustard, tarragon, salt and pepper: simmer 10 minutes.
  7. Remove from heat, allow to cool completely.
Make into Pies
  1. Preheat oven 200 C
  2. Remove pastry from the freezer, thaw.
  3. Line a pie dish with a sheet of Shortcrust pastry, leaving an overhang of pastry.
  4. Spoon in the cooled pie filling.
  5. Dampen the edges of the pastry with water, top with a sheet of Puff Pastry pressing the pastry together,
  6. Trim the edges of the pastry and then crimp the pastry edge with a fork or your fingers.
  7. Brush the pastry top with a beaten egg or spray with water.
  8. Bake at 200 C for 30 minutes then reduce the oven temperature to 170 C, cook a further 20 minutes or until browned.

Notes

Pies freeze well.
Makes 2 family sized Pies or it can be made in a baking tray for an even large pie.
Filling is perfect for using in a pie maker, for individual pies.
You could halve the mixture if you prefer but I love batch cooking, freezing for later.
Change the vegetables  or herbs to suit your tastes.