Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, creamy chicken and vegetable family pie. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Creamy chicken and vegetable family pie is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Creamy chicken and vegetable family pie is something which I’ve loved my whole life.
Check Out Creamy Chicken On eBay. Roll out the short crust pastry and transfer on pie tin, gently pressing to fill edges and sides. Peel and chop the onion as finely as possible. Melt the butter in the pan over a medium heat.
To begin with this recipe, we must prepare a few ingredients. You can have creamy chicken and vegetable family pie using 17 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Creamy chicken and vegetable family pie:
- Get 650 g shortcrust pastry dough
- Prepare 100 g diced bacon
- Make ready 4 chicken thighs with bones
- Prepare 1/4 tsp fresh ginger paste
- Make ready 1/2 tsp black pepper
- Get 1 tsp salt
- Prepare 2 tbs corn flour
- Prepare 1/2 tsp smoked paprika powder
- Prepare 2 tbs cooking oil
- Make ready 2 tbs butter
- Prepare 1 large red onion diced
- Prepare 1 leek diced
- Get 1 tbs tomato paste
- Take 3 medium size carrots diced
- Get 1 cup chicken stock
- Make ready 1 cup milk cream
- Make ready 2 cups mushrooms sliced
Using a slotted spoon, transfer the pie filling to the pre-baked pastry case. Cover the pie with the prepared pastry lid and press down the edges taking care not to crumble the pastry edges underneath. Brush the pie with the beaten egg. This Creamy Chicken pot pie with puff pastry and vegetables is comfort food bliss!
Instructions to make Creamy chicken and vegetable family pie:
- Grease a pie tin. Roll out the short crust pastry and transfer on pie tin, gently pressing to fill edges and sides. Refridgerate 15 min poke at the bottom with a folk. Blind bake the short crust in a preheated oven at 180°c for 15min. Remove the weight brush with lightly beaten egg bake a further 5 to 7 min. Remove.
- Remove chicken meat from bones. Place bones in a sauce pan 2 cups water and boil. Cut chicken into 1/2" pieces, add salt, black pepper, paprika and corn flour mix to coat the chicken pieces
- In a saucepan on high heat, add oil add bacon let it brown stir. Add chicken pieces add butter. Fry to caramelise. Add red onion and ginger paste. Cook to soften onion.
- Add leek and carrots cook 5 min.
- Add green peas and mushrooms cook 3 min. Add chicken stock and milk cream. Check salt let it boil, reduce and thicken.
- Pour into the baked short crust. Roll out the left pastry and cutout design to top your pie, brush with egg and bake for 8 min or until golden brown.
Brush the pie with the beaten egg. This Creamy Chicken pot pie with puff pastry and vegetables is comfort food bliss! Read on to find out how to ensure you don't get a soggy bottom! I could literally eat it by the ladle full. Feel free to omit any veggies that are going to cause any issues with getting the kids to tuck into these pies.
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