Alex O'Brien
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:

Method:

  1. To begin, pre-heat your oven to 200°C.
  2. Cut chicken into bite-sized pieces.
  3. In a large saucepan, melt butter on med-low heat.
  4. Add onion, sage, salt and pepper, and sauté until onions are soft.
  5. Remove pan from heat, add flour and stir well with a large whisk
  6. Move back to heat and stir in the chicken stock.
  7. Add one cup of hot water and chicken pieces and bring to the boil while stirring.
  8. Reduce heat and simmer for at least 30 minutes until gravy is thick and chicken is shredded and cooked, stirring occasionally.
  9. While the chicken is cooking, prepare the pastry and vegetables.
  10. Grease a med-large sized pie dish and line with one pastry sheet.
  11. Sprinkle the peas and corn on the pastry base.
  12. Cut the broccoli florets into small pieces and sprinkle on base
  13. Dice the carrot, celery and potato, microwave till softening.
  14. When the chicken is cooked, pour on top of vegetables.
  15. Wet the top inside edge of the pie pastry with milk, water or egg wash.
  16. 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.
  17. Prick the top of the pie with a fork in various places and brush top with the beaten egg.
  18. Cook for approximately 40 minutes.
  19. Serve and enjoy!

Written by Cally Edgar. First appeared on Stuff.co.nz.

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Tags:
winter, recipe, chicken, pie, vegetable