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Best Chicken And Vegetable Pie Recipe

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Chicken Vegetable Pie Australia's Best Recipes
Chicken Vegetable Pie Australia's Best Recipes from www.bestrecipes.com.au

Description

Chicken and vegetable pie is a classic dish that is perfect for any occasion. It's a hearty and comforting meal that is loved by many people. The flaky crust and savory filling make it a crowd-pleaser. This recipe is easy to make and requires minimal effort. It's a great way to use up leftover chicken and vegetables, making it a cost-effective meal option.

Prep Time

Preparation for this recipe takes about 30 minutes. You will need to chop up the vegetables and cook the chicken before adding them to the pie filling.

Cook Time

The chicken and vegetable pie needs to bake in the oven for approximately 35-40 minutes. This will ensure that the pastry is golden brown and the filling is piping hot.

Ingredients

For this recipe, you will need the following ingredients:
  • 1 sheet of frozen puff pastry
  • 2 cups cooked chicken, shredded or diced
  • 1 cup mixed vegetables (peas, corn, carrots, green beans)
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 egg, beaten

Equipment

To make this recipe, you will need the following equipment:
  • Large skillet or frying pan
  • 9-inch pie dish
  • Baking sheet
  • Pastry brush

Method

  1. Preheat your oven to 400°F.
  2. Roll out the puff pastry sheet and place it into the bottom of the pie dish. Trim any excess pastry from the edges.
  3. In a large skillet or frying pan, sauté the onions and garlic until they are soft and translucent.
  4. Add the mixed vegetables to the skillet and cook for a few minutes until they are tender.
  5. Add the cooked chicken to the skillet and stir to combine.
  6. Sprinkle the flour over the chicken and vegetables and stir to coat.
  7. Add the chicken broth and heavy cream to the skillet and stir to combine.
  8. Season with the thyme, salt, and pepper and stir to combine.
  9. Transfer the chicken and vegetable filling to the prepared pie dish.
  10. Brush the edges of the puff pastry with the beaten egg.
  11. Place the pie dish onto a baking sheet and bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown and the filling is hot and bubbly.
  12. Remove from the oven and allow to cool for a few minutes before serving.

Notes

This recipe is versatile and can be adapted to suit your taste preferences. You can use any vegetables that you have on hand, and you can also add additional seasonings or herbs to the filling. Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition Info

The nutritional information for this recipe may vary depending on the type of chicken and vegetables that you use. The following information is based on a serving size of 1/6th of the pie:
  • Calories: 416
  • Total fat: 25g
  • Saturated fat: 10g
  • Cholesterol: 107mg
  • Sodium: 529mg
  • Total carbohydrates: 24g
  • Dietary fiber: 2g
  • Sugars: 2g
  • Protein: 23g

Recipes FAQ

What type of vegetables can I use?

You can use any vegetables that you like. Some good options include carrots, peas, corn, green beans, and mushrooms.

Can I use a different type of pastry?

Yes, you can use a different type of pastry if you prefer. Shortcrust pastry or homemade pastry are good options.

Can I freeze the pie?

Yes, you can freeze the pie before or after baking. To freeze before baking, assemble the pie as directed but do not bake. Wrap tightly in plastic wrap and aluminum foil and freeze for up to 3 months. To bake, thaw the pie in the refrigerator overnight and then bake as directed. To freeze after baking, allow the pie to cool completely and then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. To reheat, thaw the pie in the refrigerator overnight and then bake in a preheated oven at 350°F for 20-25 minutes, or until heated through.

Recipe Tips

  • If you don't have cooked chicken, you can use rotisserie chicken or poach some chicken breasts in chicken broth until cooked through.
  • If you don't have heavy cream, you can use half-and-half or milk instead.
  • Add some grated cheese to the filling for an extra layer of flavor.
  • Brushing the edges of the pastry with beaten egg will help to create a golden brown crust.
  • Allow the pie to cool for a few minutes before serving to prevent the filling from spilling out.

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