Chicken And Vegetable Pie Recipe

The theme for the Recipe Shed over on the Chronicles of a Reluctant Housedad blog is Moreish Mains. I am contributing this one as it looks so warming and ideal for a soggy Autumn day.

Chicken and vegetable pie is a hearty traditional favourite, and with the addition of Loseley’s Summer Meadow Butter, an easy recipe is transformed into a welcoming wonderment for the cold months ahead.

INGREDIENTS:

Loseley Summer Meadow Butter 25g

Carrots, peeled and finely diced 2

Red onion, peeled and finely diced 1

Button mushrooms, wiped 110g

Plain flour 25g

Dale Farm milk 450ml

Green vegetable e.g. peas, asparagus, broccoli 175g

Cooked chicken cut into strips 450g

Salt and freshly ground black pepper

Dale Farm single cream 2 tablespoons

Sheet of ready-to-roll puff pastry 375g

Egg, beaten 1

METHOD:

1. Preheat oven to 200°C / 400°F/ Gas 6, and melt the Loseley Summer Meadow Butter in a large saucepan. Sauté the carrots, red onion and mushrooms. Cook for 5 minutes, then stir in the flour using either a wooden spoon or plastic balloon whisk and gradually add the milk, stirring until the sauce thickens, boils and becomes smooth.

2. In a separate saucepan, bring water to the boil and add your green vegetable and cook for 3 minutes to blanch it. Drain and refresh under cold running water and drain well again.

3. Add the chicken, vegetable, seasoning and cream to the sauce. Pour the mixture into a 1.25 litre pie dish.

4. Roll out the pastry to the same size as the dish, dampen the rim of the dish with milk or water and cover with the pastry. Brush the pastry with beaten egg, and bake in the oven for 20-25 minutes until the pastry is golden brown.

4 servings

Now, do go and check out the lovely recipes and photographs in the Recipe Shed