Still on a ‘pie’ kick, todays pie was Chicken and Vegetable
I only made two, because Im travelling next week and wanted to leave a couple of family meals in the fridge so I made two individual portions and then, when they had cooled down put their lids on.
The best thing about this recipe is that you can use left over chicken, so its a good way to use up the Sunday Roast. All the vegetables are inside the pie so you dont need to worry about sides.
Here is the recipe for four portions, but feel free to scale it up and down and change the ingredients dependent what you have in the fridge, a little chorizo, some tinned sweet corn, some Mushrooms…………try some or all of them
Slice and dice one onion and one small potato.
Melt a little butter and saute the onion and potato
Meanwhile finely chop a carrot and add to the pan
Add four rashers of smoked streaky bacon, and two diced chicken breasts
Add in the vegetables you are using, peas, mushrooms, quartered cherry tomatoes etc
Then sprinkle over a heaped dessert spoon of plain flour and cook the flour for a few moments before adding 4-5floz of milk, stirring let the sauce bubble a little and then transfer to a pie dish.
Add a pastry lid, egg wash and then cook in a preheated oven 200C for 30 minutes