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April 26, 2020
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The Best Homemade Chicken and Vegetable Pie

Four people can enjoy this recipe, but if you have guests or if you are planning to freeze this in bulk, you can adjust the quantities of the ingredients to make more pies. Ingredients 500g chicken thigh fillets (trimmed and chopped) 2 tbsp. olive oil One medium brown onion (chopped) Two medium carrots (peeled and... Read More

Four people can enjoy this recipe, but if you have guests or if you are planning to freeze this in bulk, you can adjust the quantities of the ingredients to make more pies.

Ingredients

500g chicken thigh fillets (trimmed and chopped)
2 tbsp. olive oil
One medium brown onion (chopped)
Two medium carrots (peeled and diced)
One garlic clove (crushed)
Three celery stalks (diced and trimmed)
1/2 of a packet of reduced salt
125g can corn kernels (drained)
1/2 cup chicken stock
French onion soup mix
1/3 cup thickened cooking cream
1/4 cup milk
1 tbsp. wholegrain mustard
2 tbsp. fresh parsley leaves (chopped)
750g potatoes (peeled and chopped)
Potato topping

Preparation:

The first thing to do is to make the topping. You’ll need to cook the potatoes in boiling water that’s held in a large saucepan until they become tender which should take approximately 8 to 10 minutes. Drain the vegetables from the water and put them back into the pan. Sprinkle some pepper and salt and season as preferred. Pour milk into the seasoned potatoes and mash them until completely smooth.

Preheat your oven to the temperature of 200 degrees Celsius. Then, on a large non-stick frying pan, heat half of the oil over medium-high heat. Cook the chicken until they are browned and transfer each piece to a bowl.

Heat the rest of the boil in the frying pan and cook the garlic and the onion. Cook them until the garlic browned, and the onion softened which should take about 3 minutes. Add the celery and the carrots and cook for 5 minutes. Add in the corn, stock, soup mix, cream and the mustard and mix well to incorporate the ingredients. Pour the bowl filled with chicken onto the pan and let it simmer until the chicken cooked through which should take about 5 minutes. Stir in the parsley onto the mix and transfer the chicken and vegetable mix to a round pie dish that can accommodate 6 cups. Top the mixture with the potato topping that we made earlier.

When the meal assembled, bake the pie until the top is golden, which takes 15 to 20 minutes.

You can now serve the dish and eat it immediately. If you wish to freeze it, you’ll need to cool the pie thoroughly, and then you can place it in a vacuum-sealed bag. You can freeze the cake and if you want to serve it from freezing, what you need to do is to thaw it in the refrigerator compartment overnight and heat it in a preheated oven at 180 degrees Celsius for 20 to 30 minutes.

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