Recipe of Quick Chicken And Vegetable Pie
Hello everybody, I hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, Recipe of Super Quick Homemade Chicken And Vegetable Pie. One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.
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The same is true for lunches once we often resort to a can of soup or box of macaroni and cheese or some other similar product rather than putting our creative efforts into producing an instant and easy yet delicious lunch. You will observe many thoughts in this guide and the hope is that these thoughts won't just get you off to a fantastic beginning for finishing the lunch rut all of us seem to find ourselves at at some point or another but also to try new things on your very own.
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Many things affect the quality of taste from Chicken And Vegetable Pie, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken And Vegetable Pie delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken And Vegetable Pie is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chicken And Vegetable Pie estimated approx 60 mins.
To begin with this recipe, we must prepare a few ingredients. You can have Chicken And Vegetable Pie using 24 ingredients and 21 steps. Here is how you cook that.
Perfect cold winters day dish. You can use whatever leftover vegetables you have in this dish. The shortcrust pastry recipe found on www.britishfood.about.com. Makes about 300g of pastry.
Ingredients and spices that need to be Make ready to make Chicken And Vegetable Pie:
- Filling:
- 1 courgette, sliced
- 2 medium carrot, sliced
- 1 small baby cauliflower, cut into pieces
- 1 medium onion, peeled and chopped
- 1 handful okra, cut in half
- 4 skinless and boneless chicken breasts or thighs
- 500 ml chicken stock
- 1 bay leaf
- 1/4 cup dry white wine
- 1 tbsp chopped coriander (cilantro)
- 1/2 tsp dried oregano
- 1/2 tsp dried sage
- 1/2 tsp dried tarragon
- 2 tbsp plain flour
- 3 tbsp milk
- to taste ground black pepper
- to taste salt
- 1 medium potato, diced
- Shortcrust Pastry:
- 200 grams plain or all purpose flour
- pinch salt
- 110 grams butter, cubed
- 3 tbsp Very cold water
Instructions to make Chicken And Vegetable Pie
- In a large saucepan with a lid, poach the chicken in the stock and wine with the bay leaf for 15-20 minutes.
- Add all the vegetables and cook for a further 5 minutes. Here I also added another drop of white wine, some water and about 1 tablespoon of salted butter.
- Remove the chicken and vegetables from the liquid and transfer to the pie dish.
- In cup, mix the flour and milk. Add to the stock in the pan.
- Bring to the boil, stirring continuously until the liquid has thickened.
- Add the coriander, sage, tarragon and oregano.
- Add the salt and pepper.
- Pour the thickened sauce into the pie dish. Let it cool while the pastry is being prepared.
- In theory you can use what ever pastry you prefer. I will be making and using shortcrust pastry for this recipe.
- Place the flour, butter and salt in a large bowl.
- Using your fingertips rub the butter into the flour until the mixture resembles fine breadcrumbs. Work quickly in this step to prevent the dough becoming warm.
- Add water to the mixture and using a cold knife stir until the dough binds together. Add more cold water a teaspoon at a time if mixture is too dry.
- Wrap the dough in clingfilm and chill for a minimum of 15 minutes and maximum of 30 minutes.
- Now to roll out the pastry. On a lightly floured surfaces roll out the pastry until its the thickness of a pound coin.
- Brush the edge with melted butter or a beaten egg.
- Lay the pastry on top, press down the edges and trim.
- Peheat the oven to 200c/fan assisted 180c or gas mark 6.
- Brush the top with melted butter or beaten egg, using the left over pastry, cut some shapes to decorate the top of the pie.
- Make 2-3 slits in the top of the pie to allow steam to escape.
- Bake for 20-25 minutes or until the top has become crispy and lightly brown. Bare in mind times will vary with each different oven.
- Rest for 5 minutes, serve with mash potatoes.
While this is certainly not the end all be guide to cooking fast and simple lunches it is very good food for thought. The stark reality is that will get your creative juices flowing so that you can prepare excellent lunches for your family without needing to do too terribly much heavy cooking at the process.
So that is going to wrap it up for this special food Recipe of Ultimate Chicken And Vegetable Pie. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!