Country chicken and vegetable pie

Country chicken and vegetable pie


This hearty chicken pie is filled behind healthy vegetables and aromatic spices for a unmodified dinner meal.

The ingredient of Country chicken and vegetable pie

  1. 1 large (about 1.5kg) chicken
  2. 1 onion, approaching chopped
  3. 3 carrots
  4. Bouquet garni*
  5. 2 potatoes, diced
  6. 1 leek, white share only, finely sliced
  7. 2 celery stalks, chopped
  8. 125g frozen peas
  9. 85g unsalted butter
  10. 225g button mushrooms, sliced
  11. 25g plain flour
  12. 150ml thick cream
  13. 2 tablespoons chopped flat-leaf parsley
  14. 1/4 teaspoon freshly grated nutmeg
  15. 2 tablespoons milk, to brush
  16. 1 1/3 cups (200g) plain flour, sifted
  17. 55g unsalted butter
  18. 55g lard

The instruction how to make Country chicken and vegetable pie

  1. To make pastry, process all ingredients in a food processor until mix resembles fine breadcrumbs. grow 2 tablespoons iced water and process until pastry forms a smooth ball. Cover and refrigerate for at least 30 minutes.
  2. Place chicken in a saucepan in the same way as onion, 1 on the order of chopped carrot and bouquet garni. Cover in the same way as cold water and bring to the boil, subsequently next cut heat to low and simmer for 1 hour. sever chicken, cool slightly, then cut meat into chunks.
  3. Strain stock into a clean saucepan. Chop permanent carrots and increase be credited with to pan taking into consideration potatoes and leek. Cook beyond medium heat for 10 minutes, then go to celery and peas and cook for a further 5 minutes. cut off surgically remove vegetables, reserving 350ml of the buildup (freeze remainder for soups), and place in a large bowl gone the chicken.
  4. Preheat the oven to 180u00b0C.
  5. Melt 50g butter in a frypan higher than medium heat, cook mushrooms for 2 minutes and add to bowl. Melt permanent butter in a pan over medium-low heat, go to flour, later cook for 1 minute. increase be credited with reserved stock and cook, stirring, for 2 minutes. amass cream, stir up in parsley and season well gone salt, pepper and nutmeg.
  6. Pour sauce into bowl subsequent to chicken and vegetables, disturb and place in a 1.5-litre pie dish. ascend to cool.
  7. Bring pastry to room temperature and roll out approaching a floured board. Cover dish subsequently pastry, trim edges and cut leaf shapes from added extras to decorate. Make a couple of slits in the top. Brush taking into consideration milk and bake for 25 minutes or until golden.

Nutritions of Country chicken and vegetable pie

calories: 836.978 calories
calories: 57 grams fat
calories: 28 grams saturated fat
calories: 40 grams carbohydrates
calories: 6 grams sugar
calories: 40 grams protein
calories: 218 milligrams cholesterol
calories: 135.53 milligrams sodium
calories: NutritionInformation

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