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