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Ingredients - Chicken And Vegetable Pie:
- Get of Filling:
- Get 1 courgette, sliced
- Provide 2 medium for carrot, sliced
- Require 1 small of baby cauliflower, cut into pieces
- Prepare 1 medium - onion, peeled and chopped
- Get 1 handful okra, cut in half
- Give 4 for skinless and boneless chicken breasts or thighs
- Take 500 ml of chicken stock
- Give 1 of bay leaf
- Make ready 1/4 cup of dry white wine
- Provide 1 tbsp of chopped coriander (cilantro)
- Make ready 1/2 tsp dried oregano
- Need 1/2 tsp of dried sage
- Give 1/2 tsp dried tarragon
- Require 2 tbsp - plain flour
- Give 3 tbsp of milk
- Prepare to taste of ground black pepper
- Need to taste salt
- You need 1 medium potato, diced
- Take Shortcrust Pastry:
- You need 200 grams plain or all purpose flour
- Prepare pinch of salt
- Get 110 grams of butter, cubed
- Require 3 tbsp Very cold water
Chicken And Vegetable Pie making process:
- In a large saucepan with a lid, poach the chicken in the stock and wine with the bay leaf for 15-20 minutes.
- Add all the vegetables and cook for a further 5 minutes. Here I also added another drop of white wine, some water and about 1 tablespoon of salted butter.
- Remove the chicken and vegetables from the liquid and transfer to the pie dish.
- In cup, mix the flour and milk. Add to the stock in the pan.
- Bring to the boil, stirring continuously until the liquid has thickened.
- Add the coriander, sage, tarragon and oregano.
- Add the salt and pepper.
- Pour the thickened sauce into the pie dish. Let it cool while the pastry is being prepared.
- In theory you can use what ever pastry you prefer. I will be making and using shortcrust pastry for this recipe.
- Place the flour, butter and salt in a large bowl.
- Using your fingertips rub the butter into the flour until the mixture resembles fine breadcrumbs. Work quickly in this step to prevent the dough becoming warm.
- Add water to the mixture and using a cold knife stir until the dough binds together. Add more cold water a teaspoon at a time if mixture is too dry.
- Wrap the dough in clingfilm and chill for a minimum of 15 minutes and maximum of 30 minutes.
- Now to roll out the pastry. On a lightly floured surfaces roll out the pastry until its the thickness of a pound coin.
- Brush the edge with melted butter or a beaten egg.
- Lay the pastry on top, press down the edges and trim.
- Peheat the oven to 200c/fan assisted 180c or gas mark 6.
- Brush the top with melted butter or beaten egg, using the left over pastry, cut some shapes to decorate the top of the pie.
- Make 2-3 slits in the top of the pie to allow steam to escape.
- Bake for 20-25 minutes or until the top has become crispy and lightly brown. Bare in mind times will vary with each different oven.
- Rest for 5 minutes, serve with mash potatoes.
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