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Print this Recipe    Potpie 11

CHICKEN AND VEGETABLE PIE
Serves 6

4 cups reduced-salt chicken stock
1 1/2 cups thinly sliced carrot
2 red-skinned potatoes, peeled and diced (about 1 1/2 cups)
8 teaspoons olive oil
2 cups quartered mushrooms
1 large white onion, chopped (about 1 cup)
1/3 cup plain flour
1 cup frozen green peas
2 1/2 cups chopped cooked chicken

1 1/2 cups plain flour
1 1/2 teaspoons baking powder
100 ml olive oil

Preheat oven to 230C. In a medium pan, combine stock, carrot and
potatoes. Cover and bring to the boil; reduce heat to low and
simmer for 10 mins.

In a large non-stick saucepan, heat oil over a medium heat. Add
mushrooms and onion; fry until soft. Add flour and stir continuously
with a wooden spoon for 2 mins. Add stock mixture and peas; increase
heat to high, and bring to the boil. Stir in chicken. Place in
a shallow baking dish.

Crust: in a mixing bowl, stir flour, baking powder and oil until
crumbs form. Stir in 3-4 tablespoons water until dough forms a
ball. Roll out dough on a floured surface, to 2-cm larger than
dish. Place over dish, fold edge under, seal and crimp. Cut a
vent in centre of pie.

Bake pie until golden brown, about 20 mins. Serve immediately.


Venting the crust allows steam to escape and prevents cracks from
forming during baking. To vent, cut slits or a small hole in the
centre of covered pie.

Poaching chicken gives a juicy result. Place chicken and herbs in
water; heat until the water moves gently and small bubbles surface.
Cook until tender.

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