There is one downside to having a food blog – it can be difficult to post on an empty stomach! LOL! I also enjoy browsing the net for recipes to try in my spare time and that can also get your tummy rumbling if you are in between meals
This recipe makes one pretty big pie but I like to make it as individual pies and could probably make about 12 – 14. If you have any left over filling, it is really yummy in toasted sandwiches
Chicken & Vegetable Pies
Adapted from a recipe in ‘Delicious’ magazine.
- 1 large free range or organic chicken (around 1.5kb or 3.3lb)
- 1 onion, roughly chopped
- 3 carrots
- bouquet garni (to make a bouquet garni, tie a few sprigs of parsley, thyme & bay leaves together with string)
- 2 potatoes diced
- 1 leek, white part only, finely sliced
- 2 celery stalks, chopped
- 125g (1/4lb) frozen peas
- 85g (3oz) unsalted butter
- 225g (8oz) button mushrooms, sliced
- 25g (0.8oz) plain flour
- 200ml (7 fl oz) thin cream
- 4tbs mixed chopped herbs (I used parsley, sage & chives)
- 1/4 tsp freshly grated nutmeg
- Ready made puff pastry
- Ready made shortcrust pastry (only needed if making individual pies)
- Place the chicken in a large saucepan with onion, 1 roughly chopped carrot and the bouquet garni. Cover with cold water and bring to the boil, then reduce heat to low and simmer for 1 hour.
- Remove the chicken from saucepan, cool slightly, then remove all the bones and cut the meat into chunks.
- Strain stock into a clean saucepan, chop remaining carrots and add to the strained stock along with the potatoes and leek. Cover and cook for 10 minutes on medium heat then add the celery & peas and cook for a further 5 minutes.
- Remove the vegetables, reserving 400ml (13.5oz) of the stock for later use in the recipe and place the vegetables in a large bowl with the chopped chicken. (Freeze leftover stock and use for future recipes.)
- Preheat oven to 180c (350f).
- Melt half the butter in a frypan over medium heat, cook the mushrooms for 2 minutes and add to the bowl with the other veges and chicken.
- Melt the remaining butter in a medium saucepan over medium to low heat, add flour, then cook for 1 minute.
- Add reserved stock and cook stirring for 2 minutes. Add cream, stir in the chopped herbs and season well with salt, pepper and nutmeg.
- Pour sauce into the bowl with the veges and chicken and stir until well mixed.
- If making 1 big pie: pour the chicken and vegetable mixture into a large baking dish and cover with puff pastry. Make a couple of slits in the top to allow for air to escape and brush the pastry with egg wash. Bake for around 30 minutes or until golden brown on top.
- If making small individual pies: line the pie dishes with the shortcrust pastry.
- Spoon the chicken and vegetable mixture into the pastry-lined pie tins, filling them to the brim.
- To attach the pie pastry lids, brush the rim of the pastry bases with egg wash and lay the puff pastry lid over the base. Pinch gently between your thumb and index finger to make a good seal around the circumference edge.
- Brush the top of the pie lid with egg wash and make a small hole in the middle to allow steam to escape.
- Place the pies in the oven and bake the pies for around 30 minutes or until golden brown on top.
I served the pies with mashed potato and roasted pumpkin