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LOCATION: Recipes >> Entrée Pies >> Chicken Vegetable

Print this Recipe    Chicken Vegetable

Chicken and Vegetable Pie
Serves 6.

2 tablespoons olive oil
400g chicken breast fillets, diced
1 clove garlic, crushed
2 spring onions, chopped
1-2 onions, diced
1 cob corn, kernels only
1 carrot, diced
1 stick celery, diced
1 red capsicum, diced
1/2 bunch asparagus, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
salt and freshly ground black pepper
1 egg, beaten
1 tablespoon cornmeal for sprinkling on pastry

Heat oil in a pan and saute chicken for 2-3 minutes or until golden.
Just brown the ingredients to seal off the flavours but don't cook
completely - this is done in the oven. Add garlic, spring onions,
corn and capsicum and cook for 2 minutes or until vegetables have
heated through. Reduce heat and stir through the asparagus, then
stir through remaining ingredients to coat well. Stir the sauce
through the sauteed chicken and vegetables and allow to cool. Never
add hot filling to raw pastry.

2 tablespoons plain flour
3 tablespoons butter
500 mls chicken stock

Melt the butter over a medium heat and add the flour, stirring
constantly. Gradually pour in the chicken stock stirring to avoid
lumps. Continue stirring until a thickish sauce consistency is

Pie dough base

400g plain flour
2 teaspoons baking powder
pinch of salt
200g butter or lard, chopped
220ml cold water

Sift the flour, baking powder and salt into a large bowl. Add the
butter and rub through the flour until a breadcrumb appearance is
reached. Add the cold water gradually and incorporate until a soft
dough consistency is formed. Turn out and knead on a floured
surface until smooth.

Line a 22cm pie dish with half the prepared pastry. Trim the pastry
around the edges of the tin. Add the pie filling, push down well
and cover with remaining pastry (or you may prefer to use puff
pastry for the top). Tuck edges into the side of pie tin to neatly
seal the top. Brush with beaten egg, sprinkle with cornmeal and
make 2-3 small cuts in top of pastry to allow steam to escape.

Bake in preheated 190 C oven for 30 minutes, or until pastry is
cooked through and filling is hot.


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