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Chicken & Veg Pie
1 h 5 minServes 5Nutri-Score C€€
C
1 h 5 min
1 h 5 minChicken & Veg Pie
what you need
Ingredients
chicken breast (cut into bite-sized pieces)Meat500 g
oil (for frying)Pantry15 ml
unsalted butterDairy40 g
onion (finely chopped)Produce1 piece
garlic (cloves, minced)Produce3 pieces
salt (or to taste)Spices5 g
black pepper (ground)Spices2 g
red chilli flakes (optional)Spices2 g- dried parsley (mixed herbs)Spices2 g
- stock cube (chicken, crumbled)Pantry1 piece
- plain flourPantry30 g
milkDairy350 ml
waterOther100 ml
mixed vegetables (frozen)Produce150 g
puff pastry (ready-rolled sheet)Bakery1 piece
egg (beaten, for egg wash)Dairy1 piece
per serving
Nutrition
454kcal
- Carbs
- 29 g
- Proteins
- 26 g
- Fat
- 26 g
what you’ll use
Tools
Frying pan
Oven
Pastry brush
step by step
Method
- Step 1
Soften the onion and garlic
- Heat the oil and butter in an oven-safe pan.
- Add the onion and garlic and soften gently.
- Step 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.
- Step 3
Cook the flour
- Sprinkle in the flour and stir constantly to cook out the raw taste.
- The mixture will look thick and gloopy.
- Step 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.
- Step 5
Add the vegetables
- Stir in the frozen mixed veg; they will finish cooking in the oven.
- Step 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.
- Step 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.