Jan 24, 2011
There is nothing as satisfying as coming in from the cold and being greeted by a hot pie on the table. This chicken and vegetable pie recipe is a classic with a puff pastry top. You can change this for shortcrust if you like, it’s entirely up to you.
Ingredients
- 40g butter
- 2 bacon rashers
- 1 onion, sliced
- 40g plain flour
- 450ml milk
- 75g mushrooms, sliced
- 350g cooked chicken
- 150g mixed vegetables, fresh or frozen, chopped into small pieces
- 375g puff pastry sheet
- Milk, to glaze
- Salt and black pepper
Instructions
- Preheat the oven to 220°C, fan oven 200°C, Gas Mark 7.
- Lightly grease a 1.2 litre pie or casserole dish.
- Cut the bacon into little pieces, then fry in butter for 2 minutes.
- Add the onion and cook gently for 3-4 minutes, until softened.
- Add the flour to the mix over a low heat for 1 minute, then remove from the heat. Gradually add the milk, stirring well
- Return to the heat and bring to the boil, stirring constantly, until the sauce is thick and smooth.
- Add the mushrooms, chicken and vegetables to the sauce, stirring gently to mix. Season to taste.
- Unroll the pastry sheet, invert the pie dish on top, then cut around the edge to give you the lid. Use a sharp knife for best results.
- Use the pastry trimmings to cut out thin strips to lay around the rim of the dish.
- Pour the filling into the dish, brush the pastry with a little water, then fit the lid on top, pressing down well to seal. Cut a small hole in the centre of the pie to allow steam to escape.
- Press the pastry down and flute the edge with a fork or knife.
- Brush the pastry with milk, to glaze.
- Bake for 25-30 minutes until risen and golden brown.
Cooking time (duration): 30
Number of servings (yield): 6
Meal type: dinner
Culinary tradition: English
My rating:
