Plat
Chicken & Veg Pie
1 h 5Pour 5Nutri-Score C€€
C
1 h 5
1 h 5Chicken & Veg Pie
ce qu’il vous faut
Ingrédients
chicken breast (cut into bite-sized pieces)Viandes500 g
oil (for frying)Épicerie15 ml
unsalted butterProduits laitiers40 g
onion (finely chopped)Fruits et légumes1 morceau
garlic (cloves, minced)Fruits et légumes3 morceaux
salt (or to taste)Épices5 g
black pepper (ground)Épices2 g
red chilli flakes (optional)Épices2 g- dried parsley (mixed herbs)Épices2 g
- stock cube (chicken, crumbled)Épicerie1 morceau
- plain flourÉpicerie30 g
milkProduits laitiers350 ml
waterAutres100 ml
mixed vegetables (frozen)Fruits et légumes150 g
puff pastry (ready-rolled sheet)Boulangerie1 morceau
egg (beaten, for egg wash)Produits laitiers1 morceau
par portion
Nutrition
454kcal
- Glucides
- 29 g
- Protéines
- 26 g
- Lipides
- 26 g
ce que vous utiliserez
Ustensiles
Poêle
Four
Pinceau de cuisine
pas à pas
Préparation
- Étape 1
Soften the onion and garlic
- Heat the oil and butter in an oven-safe pan.
- Add the onion and garlic and soften gently.
- Étape 2
Brown the chicken and season
- Add the chicken and cook until no longer pink.
- Season with salt, pepper, dried parsley, chilli flakes and the crumbled stock cube.
- Étape 3
Cook the flour
- Sprinkle in the flour and stir constantly to cook out the raw taste.
- The mixture will look thick and gloopy.
- Étape 4
Make the creamy sauce
- Pour in the milk and stir until the sauce thickens.
- Add a splash of water to thin it further if you like.
- Étape 5
Add the vegetables
- Stir in the frozen mixed veg; they will finish cooking in the oven.
- Étape 6
Top with pastry
- Let the filling cool completely so the pastry base doesn't go soggy.
- Lay the puff pastry over the filling, or cut it into squares and arrange decoratively.
- Brush the pastry with beaten egg.
- Étape 7
Bake
- Bake in a preheated oven at 200 °C (180 °C fan) until golden brown.
- If your pan isn't oven-safe, transfer the filling to a baking dish first.