Easy Chicken and Vegetable Pie
(2)
55 min
This pie is a great way of making use of leftover chicken or turkey. Chicken and vegetables are baked with a white sauce under a layer of shortcrust pastry. Simple and delicious.
annef
110 people made this
Ingredients
Serves: 6
- 1 egg yolk
- 1 litre chicken stock
- 150g peas (fresh or frozen)
- 2 carrots, thickly sliced
- 2 potatoes, cubed
- 2 sticks celery, chopped
- 20g butter
- 3 tablespoons plain flour
- 500g cooked chicken, cut into pieces
- 1 pinch nutmeg
- 1 sheet ready-made shortcrust pastry
Method
Prep:15min ›
Cook:40min ›
Ready in:55min
- Preheat the oven to 200 C / Gas 6.
- Cook the vegetables in the stock for about 10 minutes. Set the vegetables aside and keep about two thirds of the stock.
- In another saucepan, melt the butter then add the flour, stir well. Add the stock. Add ground nutmeg. Cook the sauce until thick.
- Add the vegetables and chicken, then mix. Pour the sauce into an ovenproof baking dish. Cover the baking dish with the shortcrust pastry sheet.
- Brush the dough with the egg yolk. Bake in preheated oven for 30 minutes and serve hot.
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Reviews & ratings
Average global rating:
(2)
Reviews in English (2)
8
- 09 Dec 2012
3
Five stars from the other half. I added a splash of white wine and a little tarragon and some ham to this. - 08 Mar 2015