Chicken and Vegetable Pie
Chicken pie is a great way to use up leftover meat from a roast chicken. Its also a really comforting meal in the evenings when its cold outside. If I make pie on a weeknight I normally serve it just with some steamed vegetables, no potatoes or anything, just to keep the calorie count down a bit. I never think of pie as an exact science; the perfect pie depends on many variables from your oven, the dish you use, to which selection of vegetables you use.
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150-200g leftover roast chicken, chopped
4 mushrooms, chopped
6 florets of frozen broccoli
milk (no more than 300ml)
chicken gravy granules (I use Bisto)
1 garlic clove, crushed
1 tsp dried parsley
1 tsp dried thyme
1/2 tsp onion granules
1 tbspn olive oil
125g ready made puff pastry (1/4 of a 500g block)
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https://homeupgradespecialist.com/cb97mlvs69Put the oven to heat up to 200 C.
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https://foster2forever.com/2024/08/bsd7iogkc.htmlWhen the chicken is starting to go a bit brown and crispy, add the mushrooms.
Don’t let the chicken burn – you might need to turn the heat down a little.
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https://solomedicalsupply.com/2024/08/07/70f85tlzThen immediately add in the milk. You want to add enough milk to not quite cover all the ingredients in the pan.
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Then leave the mixture to cook for 10 minutes.
While it’s cooking, roll out the pastry to the size of your dish. There will be a pastry lid only, no bottom.
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https://www.psicologialaboral.net/2024/08/07/06fupxzyyb I generally use the vegetables I happen to have hanging around.
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https://blog.extraface.com/2024/08/07/dvvyq4guf I would avoid things like carrot, broccoli and cauliflower from raw – last time I tried raw broccoli it didn’t cook properly and I ended up with hard bits in the pie. Not good. The frozen broccoli just melts into the pie.
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