A versatile recipe that can be adapted for any veg that you have.
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Chicken and Veg Pie
4
40 minutes
75 minutes
The ultimate comfort food that helps combat food waste
Ingredients
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400 self raising flour
150g salted butter, cubed
1 egg
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600g organic chicken breast, diced or leftover chicken
1 onion, finely chopped
2 carrots, diced
2 leeks, thinly sliced
100g peas
2 bay leaves
1 tbsp olive oil
Sea salt and cracked black pepper
50g plain flour
200ml whole milk
50g butter
50ml chicken bone broth
Directions
Make the pastry by sifting the flour into a large mixing bowl, add the diced the butter and rub in with your fingertips until it resembles breadcrumbs
Add in ice cold water a tablespoon at a time until you have a stiff dough. Wrap in cling film and refridgerate
For the filling, gently brown the diced chicken in the oil then add the onion, carrots, peas and bay leaves, and saute until softened. Season with salt and pepper and leave to cool
Melt the butter in a saucepan and add the flour, stirring well to form a roux
Gradually add the milk and bone broth stirring well to avoid lumps, bring to the simmer to thicken, then remove from the heat and cool
Add the cooled sauce to your chicken and veg mixture and stir to combine
Preheat the oven to 220°C/ 200°C fan
Roll out your pastry onto a well-floured surface, use two-thirds of it to line a ovenproof pie dish
Spoon in your chicken and veg filling and roll out the leftover pastry to create a pie lid, press the edges to seal
Brush with beaten egg
Cook for 50 minutes or until golden brown and piping hot
