"CHICKEN & VEGETABLES PIE??
It’s an easy chicken recipe and it’s super family friendly – ie. my son eats it without complaint!?
It's worth making your own pastry if you can, because the ready made stuff just doesn't match up to the buttery loveliness of homemade.
I'll be honest? I didn't have time to make homemade puff pastry, but I promise I'll do it someday???"
Chicken and Veggie Pie
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- Recipe Card
Prep time 10mins
Cook time 45mins
Recipe Card
ingredients
- 8 cups chicken stock
- 1 cup peas
- 2 carrots, thinly sliced
- 2 celery stalks, Thinly sliced
- 2 tablespoons butter
- 3 tablespoons all purpose flour
- 2 egg yolks, divided
- 1/2 pound chicken breast, cut into bite-sized pieces
- 1 sheets of puff pastry
Method
Step 1
Preheat oven to 375°F.
Step 2
Cook vegetables in stock for about 10 minutes. Remove vegetables with a slotted spoon, and reserve 2/3rds of the stock.
Step 3
In a sauce pan over medium heat, melt butter. Add flour and eggs yolks and whisk until flour is fragrant and smells toasted. Add reserved stock and cook until thick and creamy.
Step 4
Add vegetables, chicken, herbs and spices and mix to combine.
Step 5
Pour the mixture into a baking dish and cover with puff pastry.
Step 6
Brush egg yolks over the puff pastry and bake for 30 minutes.