November 22, 2008

Easy As... Chicken and Vegetable Pie



I miss the days when you could buy a delicious pie from your local corner store. But it's really super easy to make a nice pie yourself - and you SO don't need ALL THAT PASTRY UNDERNEATH. Just make a lovely filling and whack a lid on it! This pie is really easy, really tasty and generally fun for the whole family. Make it. Go on!


500g chicken fillets, chopped roughly
500g pontiac or desiree potatoes diced roughly
200g carrots, diced roughly
1 cup of frozen peas
1/2 cup of frozen corn
1 leek
1 onion, diced finely
2 cloves of garlic, crushed
1 litre of chicken stock
2 tablespoons of seeded mustard
30g butter
1/2 cup plain flour
1 or 2 sheets of puff pastry

You need an oven proof casserole dish (no lid necessary) for this recipe.

In a large saucepan, bring the potatoes, carrots, peas and corn to the boil in the STOCK. Simmer until all vegetables are tender.

Whilst that's going on, take a fry pan and saute the onion, leek, chicken and garlic in the butter for about 5 minutes. Add the mustard and fry a bit more. Then throw in the flour and mix through - it'll be a gluggy pasty mess - but don't worry.

Now, the vegetables are tender, right?! If they are, throw in the chickeny, oniony, floury mixture and simmer until the mixture thickens nicely. Season with lots of pepper and a wee bit of salt.

Pour into casserole dish and cover with a piece of puff pastry cut to the correct size. Press down the edges with a fork to seal and poke a few forky holes in the pastry to allow the air to escape. Paint with egg yolk and bake for 20 minutes in a moderate oven - or until golden! Eat!

tiny hearty pie dish from here

1 comment:

Nat said...

I just made this and it turned out excellently - thanks so much for sharing, Pip!