Food & Wine
Chicken and vegetable winter pie
A great winter-warmer, this economical tried-and-true recipe makes a medium-large, tasty pie that has all your meal's meat, vegetables and carbs combined.
Serves: 4
Ingredients:
- 2 cups of chicken stock
- 3 cups of water
- 75g butter
- ½ large onion, diced
- 2 tablespoons sage
- 6 tablespoons white flour
- 250g fresh, boneless chicken meat (breast, thighs etc.)
- 2 flaky puff pastry sheets
- ½ cup frozen peas
- ½ cup frozen corn kernels
- ½ head broccoli, cut into small florets
- 1 medium carrot, sliced
- 2 sticks celery, sliced
- 1 medium potato, diced
- 1 small egg, beaten
Method:
- To begin, pre-heat your oven to 200°C.
- Cut chicken into bite-sized pieces.
- In a large saucepan, melt butter on med-low heat.
- Add onion, sage, salt and pepper, and sauté until onions are soft.
- Remove pan from heat, add flour and stir well with a large whisk
- Move back to heat and stir in the chicken stock.
- Add one cup of hot water and chicken pieces and bring to the boil while stirring.
- Reduce heat and simmer for at least 30 minutes until gravy is thick and chicken is shredded and cooked, stirring occasionally.
- While the chicken is cooking, prepare the pastry and vegetables.
- Grease a med-large sized pie dish and line with one pastry sheet.
- Sprinkle the peas and corn on the pastry base.
- Cut the broccoli florets into small pieces and sprinkle on base
- Dice the carrot, celery and potato, microwave till softening.
- When the chicken is cooked, pour on top of vegetables.
- Wet the top inside edge of the pie pastry with milk, water or egg wash.
- Cover the top of the pie with the other sheet of pastry (rolling out to fit if required), press the top against the pie sides with fingers or a fork.
- Prick the top of the pie with a fork in various places and brush top with the beaten egg.
- Cook for approximately 40 minutes.
- Serve and enjoy!
Written by Cally Edgar. First appeared on Stuff.co.nz.
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