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Chicken And Vegetable Pie cuisine is really a dish that’s classified as an easy task to make. through the use of products that exist around you effortlessly, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Chicken And Vegetable Pie dishes which you make.
Alright, don’t linger, let’s plan this chicken and vegetable pie menu with 24 materials which are definitely easy to obtain, and we have to process them at the very least through 21 measures. You should invest a while on this, so the resulting food could be perfect.
Ingredients Chicken And Vegetable Pie:
- Provide Filling:
- Prepare 1 courgette, sliced
- Prepare 2 medium for carrot, sliced
- Prepare 1 small of baby cauliflower, cut into pieces
- Provide 1 medium - onion, peeled and chopped
- Make ready 1 handful of okra, cut in half
- Make ready 4 of skinless and boneless chicken breasts or thighs
- Get 500 ml chicken stock
- Take 1 for bay leaf
- Take 1/4 cup of dry white wine
- Get 1 tbsp - chopped coriander (cilantro)
- You need 1/2 tsp of dried oregano
- You need 1/2 tsp dried sage
- Get 1/2 tsp for dried tarragon
- Get 2 tbsp plain flour
- Prepare 3 tbsp milk
- Need to taste of ground black pepper
- Get to taste of salt
- Prepare 1 medium of potato, diced
- Provide for Shortcrust Pastry:
- Get 200 grams of plain or all purpose flour
- Need pinch - salt
- Prepare 110 grams of butter, cubed
- Prepare 3 tbsp of Very cold water
Chicken And Vegetable Pie 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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