Creamy chicken and vegetable family pie
Creamy chicken and vegetable family pie

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, creamy chicken and vegetable family pie. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Creamy chicken and vegetable family pie is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Creamy chicken and vegetable family pie is something which I’ve loved my entire 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 particular recipe, we have to first prepare a few ingredients. You can have creamy chicken and vegetable family pie using 17 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Creamy chicken and vegetable family pie:
  1. Make ready 650 g shortcrust pastry dough
  2. Prepare 100 g diced bacon
  3. Prepare 4 chicken thighs with bones
  4. Prepare 1/4 tsp fresh ginger paste
  5. Get 1/2 tsp black pepper
  6. Make ready 1 tsp salt
  7. Prepare 2 tbs corn flour
  8. Make ready 1/2 tsp smoked paprika powder
  9. Make ready 2 tbs cooking oil
  10. Take 2 tbs butter
  11. Make ready 1 large red onion diced
  12. Get 1 leek diced
  13. Take 1 tbs tomato paste
  14. Get 3 medium size carrots diced
  15. Make ready 1 cup chicken stock
  16. Take 1 cup milk cream
  17. 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:
  1. 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.
  2. 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
  3. 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.
  4. Add leek and carrots cook 5 min.
  5. Add green peas and mushrooms cook 3 min. Add chicken stock and milk cream. Check salt let it boil, reduce and thicken.
  6. 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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