Country chicken and vegetable pie

Recipes / Soups

This hearty chicken pie is filled with healthy vegetables and aromatic spices for a complete dinner meal.

Recipe «Country chicken and vegetable pie» presented in category Recipes / Soups, to prepare this dish you will need no more 2:00 minutes. To make this dish at home by prescription from the author sheff would need: 1 large chicken, 1 onion, roughly chopped, 3 carrots, Bouquet garni*, 2 potatoes, diced , 1 leek, white part only, finely sliced, 2 celery stalks, chopped, 125g frozen peas , 85g unsalted butter, 225g button mushrooms, sliced, 25g plain flour, 150ml thick cream, 2 tbsp chopped flat-leaf parsley, 1/4 tsp freshly grated nutmeg, 2 tbsp milk, to brush, 1 1/3 cups plain flour, sifted.

Ingredients:

  • 1 large chicken 
  • 1 onion, roughly chopped 
  • 3 carrots 
  • Bouquet garni* 
  • 2 potatoes, diced 
  • 1 leek, white part only, finely sliced 
  • 2 celery stalks, chopped 
  • 125g frozen peas 
  • 85g unsalted butter 
  • 225g button mushrooms, sliced 
  • 25g plain flour 
  • 150ml thick cream 
  • 2 tbsp chopped flat-leaf parsley 
  • 1/4 tsp freshly grated nutmeg 
  • 2 tbsp milk, to brush 
  • 1 1/3 cups plain flour, sifted 
  • 55g unsalted butter 
  • 55g lard 

Instructions

  1. To make pastry, process all ingredients in a food processor until mixture resembles fine breadcrumbs. Add 2 tablespoons iced water and process until pastry forms a smooth ball. Cover and refrigerate for at least 30 minutes.
  2. Place chicken in a saucepan with onion, 1 roughly chopped carrot and bouquet garni. Cover with cold water and bring to the boil, then reduce heat to low and simmer for 1 hour. Remove chicken, cool slightly, then cut meat into chunks.
  3. Strain stock into a clean saucepan. Chop remaining carrots and add to pan with potatoes and leek. Cook over medium heat for 10 minutes, then add celery and peas and cook for a further 5 minutes. Remove vegetables, reserving 350ml of the stock (freeze remainder for soups), and place in a large bowl with the chicken.
  4. Preheat the oven to 180°C.
  5. Melt 50g butter in a frypan over medium heat, cook mushrooms for 2 minutes and add to bowl. Melt remaining butter in a pan over medium-low heat, add flour, then cook for 1 minute. Add reserved stock and cook, stirring, for 2 minutes. Add cream, stir in parsley and season well with salt, pepper and nutmeg.
  6. Pour sauce into bowl with chicken and vegetables, stir and place in a 1.5-litre pie dish. Allow to cool.
  7. Bring pastry to room temperature and roll out on a floured board. Cover dish with pastry, trim edges and cut leaf shapes from trimmings to decorate. Make a couple of slits in the top. Brush with milk and bake for 25 minutes or until golden.