Hearty chicken and vegetable pie

    Hearty chicken and vegetable pie

    Save this recipe

    1 person made this

    About this recipe: Old fashioned, made-from-scratch chicken pie. Works equally well with leftover roast turkey.

    Serves: 8 

    • Pastry
    • 250g plain flour
    • 1 teaspoon salt
    • 150g lard
    • 6 tablespoons cold water
    • Pie filling
    • 115g butter
    • 60g plain flour
    • 1 teaspoon salt
    • freshly ground black pepper to taste
    • 2 tablespoons finely chopped onion
    • 700ml chicken stock
    • 100g sliced mushrooms
    • 3 tablespoons butter
    • 425g cooked chicken, chopped
    • 2 carrot, finely chopped
    • 2 stalks celery, finely chopped
    • 2 potatoes, peeled and cut into small cubes

    Prep:40min  ›  Cook:30min  ›  Ready in:1hr10min 

    1. In a large bowl, combine 250g plain flour and 1 teaspoon salt. Rub in lard until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into 2 balls. Wrap in cling film and refrigerate for 4 hours or overnight. Roll one ball out to fit a 23cm pie dish; place in pie dish. Roll out the other ball to make the top layer of pastry and set aside.
    2. Preheat oven to 200 C / Gas 6.
    3. In a large saucepan, melt 115g butter. Blend in 60g flour, salt, black pepper and chopped onion. Gradually stir in chicken stock. Cook, stirring constantly until smooth and thickened. In a separate pan, cook mushrooms in 3 tablespoons of butter until softened; add mushrooms back into saucepan. Add chicken, carrot, celery and potatoes. Mix well and pour onto the pastry in the pie dish. Cover with top layer of pastry; seal edges and cut away any excess pastry. Make several small slits in the top to allow steam to escape.
    4. Bake in the preheated oven for 30 minutes, or until pastry is golden brown, and filling is bubbly.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate