A versatile recipe that can be adapted for any veg that you have.
Chicken and Veg Pie
4
40 minutes
75 minutes
The ultimate comfort food that helps combat food waste
Ingredients
For the pastry
- 400 self raising flour
- 150g salted butter, cubed
- 1 egg
For the pie filling
- 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
