Chicken & Vegetable Pie

This creamy chicken and vegetable pie is delicious served with a mountain of mash and fresh green vegetables.

Serves 4

Ingredients

• 1 tbsp littleseed extra virgin British rapeseed oil

• 400g chicken thighs (skinless and boneless), cubed

• 1 onion, chopped

• 250g seasonal vegetables, chopped and cooked, or use frozen diced vegetables

• 400ml hot chicken stock

• 200ml milk

• 2 tbsp flour

• Salt and pepper to taste

• 500g ready made shortcrust or puff pastry

• Egg, beaten - for glazing

Method

1. Heat the oil in a frying pan over a medium to high heat. Fry the chicken until browned and then remove from the pan.

2. Add the onions to the pan and fry until they start to colour. Add the flour to the onions and cook for a further minute, whilst stirring. Take the pan off the heat and gradually stir in the hot chicken stock, then the milk. Add the chicken back to the pan and bring to the boil. Season to taste and simmer for 20 minutes over a low heat.

3. Spoon the chicken filling and cooked vegetables into a large pie dish and leave to cool. Heat the oven to 200C and roll out the packet of pastry to a thickness of around 8mm.

4. Lift the pastry onto the pie and gently press down on the edge and trim with a sharp knife.

5. Brush with the egg glaze, then bake for 30 minutes until the pastry is risen and golden.

Prep Time

30 minutes

Cooking Time

30 minutes