Savoury Chicken & Vegetable Pie | Recipe

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I have to be honest, this was my second attempt at making this pie. They usually say 3rd time lucky but I nailed it on the second try. It’s all trial and error so believe me when I say If I can do it, you can too. Some things just take a little patience and practice. There are tons of chicken and vegetable recipes out there but this is one that I will follow time and time again. With a little prep work, It’s surprisingly easy to put together.
INGREDIENTS
  • 1 Jus-Rol™ Shortcrust pastry ready rolled sheet  thawed 
  • 1 leeks trimmed and sliced 
  • 50g butter   
  • 500g cooked chicken (I pre-cooked the chicken by boiling it in salted garlic water) 
  • 500ml milk   
  • 1 Egg 
  • 3 tablespoons plain flour  
  • 400g cooked mixed vegetables such as carrots, peas and corn  (I added Broccoli for extra goodness)
  • 1/2 Teaspoon Mustard powder
  • 1/2 Teaspoon Granulated Garlic
  • Chicken Stock
  • Bay Leaf 
  • Salt & Pepper

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METHOD
  1. Preheat the oven to 200C/180 Fan assisted/ Gas Mark 6

  2. Whilst waiting for the pastry to come to room temperature (check packet instructions for timings) On a low heat melt the butter in a large saucepan then a add the leeks and cook gently, stirring occasionally for 5 minutes or until just beginning to soften. Take off the heat and set the leeks aside.

  3. P1090097In the same pot melt some butter and a little at a time begin to add the flour and cook for 1 minute, stirring regularly (I only used 2 tablespoons). Remove the pan from the heat and gradually stir in the milk and then whisk. Before returning to the heat add the seasoning; Bay leaf, Mustard Powder, Granulated Garlic, Half a chicken stock cube, Salt and Pepper. Parsley would work well in this recipe too. Whisk and return to the heat for 1 min. If you have lumps ~ no worries. Sieve the mixture and return to the stove.

  4. Add Leeks, vegetables and the pre-cooked chicken. Returned to the heat for a few more minutes. If you are using cooked vegetables like the recipe calls for then add the chicken and vegetables once you’ve added your seasoning and removed the pan from the heat. Add a dash of milk if the mixture is too stiff.

  5. Next Carefully unroll one of the pastry sheets over an enamel pie dish (I ended up only using one sheet of pastry and cutting it in half as my dish was quite small)

  6. Gently press the pastry into the tin and around the rim. Prick several times with a fork. Brush the pastry on the rim of the dish with beaten egg.

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  7. Spoon the chicken and vegetable mixture into the pie dish (Don’t forget to discard the Bay Leaf!) Unroll the second piece of pastry in the same way as the first over the filling. Crimp the edges of the pie on the rim to seal.


  8. Use a sharp knife to trim the pastry around the edge of the tin. Make a slit in the top of the pie with the knife for steam to escape. Use your fingers to crimp the edge of the pie or alternatively press with a fork. If you’re feeling extra fancy like I was, use the leftover pastry to make leaf design for the top of your pie

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8. Brush the top of the pie all over with egg and cook the pie in the preheated oven for 20 – 25 minutes or until pastry is crisp and golden. Serve hot!


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Trust me when I say this tastes amazing. My pie dish was enough for two people and generous enough to be a single size serving for one hungry person 🙂

The original recipe can be found here on the Jus Rol website.

Enjoy!

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