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Recipe: Chicken and vege winter pie

CALLY EDGAR
Last updated 05:00 10/07/2014
Cally Edgar
Cally Edgar

WINTER WARMER: Cally Edgar's chicken and vege pie.

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NEED TO KNOW

Main ingredient Chicken
Type of dish Kiwi
Course Dinner
Cooking time 30 min - 1 hour
Serves/makes 4
Special options None

This economical tried-and-true original recipe makes one medium-large sized tasty pie that has all your meal's meat, vegetables and carbs combined.

A great winter-warmer. 

For a larger group, double the recipe and make in a large pie/quiche dish (mine is 430mm x 300mm x 80mm deep). If using fresh chicken, you can always freeze any leftovers in individual containers for microwaveable lunches (don't refreeze previously frozen chicken). Substitute any of the veges for what you have/like, you just need about 2.5 cups worth.

The beauty of this recipe is that it appeals to all tastes, young and old. It's a real any occasion, one-dish meal. You can prepare it the day before or earlier, then just cook when ready and serve, all done.

Pre-heat oven to 200C (400F).

2x chicken stock cubes (or 2c chicken stock)
2c boiling water
75g butter
½ lg onion, diced
2T sage (more the merrier - I use half a packet dried of sage)
Salt & pepper to taste (don't be shy!)
6T white flour (flat, not rounded)
250g fresh boneless chicken meat (breast, thighs etc)
1c hot water
2x flaky puff pastry sheets (reduced-fat pastry is fine)
½c frozen peas
½c frozen corn kernels
½ head broccoli, cut into small florets
1 medium carrot, sliced or diced
2 sticks celery, sliced or diced
1 medium potato, diced into 2cm pieces
1 small egg, beaten

1. Cut chicken into bite-sized pieces.
2. In a jug, crumble oxo cubes and dissolve in 2c boiling water to make chicken stock (or use 2c bought chicken stock).
3. In a large saucepan, melt butter on med-low heat. Add onion, sage, salt & pepper, and saute until onions are soft.
4. Remove pan from heat, add flour and stir well with a large whisk (no lumps).
5. Move back to heat and stir in the chicken stock.
6. Add the hot water and chicken pieces and bring to the boil while stirring.
7. Reduce heat and simmer for at least 30 minutes until gravy is thick and chicken is shredded and cooked, stirring occasionally.
8. While the chicken is cooking, prepare the pastry and veges.
9. Grease a med-large sized pie dish and line with one pastry sheet (rolling out to fit if required).
10. Sprinkle the peas and corn on the pastry base.
11. Cut the broccoli florets into small pieces and sprinkle on base.
12. Dice the carrot, celery and potato, microwave till softening (approx 5 minutes each on high), drain, then sprinkle on base.
13. When the chicken is cooked, pour on top of veges.
14. Wet the top inside edge of the pie pastry with milk, water or egg wash, cover the top of the pie with the other sheet of pastry (rolling out to fit if required), press the top against the pie sides with fingers or a fork.
15. Prick the top of the pie with a fork in various places and brush top with the beaten egg.
16. Fresh: cook at 200C for approx 40 minutes. Frozen: cook at 200C for approx 60-80 minutes.

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Serve large slices as all-in-one meal, does not need any accompaniments.


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