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Country chicken and vegetable pie
Country chicken and vegetable pie
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Prep Time:
60 minutes
Cook Time:
120 minutes
Total Time:
180 minutes
Savory chicken pie bursting with veggies and flavorful spices—a satisfying meal in a bite!
Ingredients:
  • 25g plain flour
  • 1 large (about 1.5kg) chicken
  • 1 onion, roughly chopped
  • 3 carrots
  • Bouquet garni*
  • 2 potatoes, diced
  • 1 leek, white part only, finely sliced
  • 2 celery stalks, chopped
  • 125g frozen peas
  • 85g unsalted butter
  • 225g button mushrooms, sliced
  • 150ml thick cream
  • 40.00 ml chopped flat-leaf parsley
  • 1/4 tsp freshly grated nutmeg
  • 41.20 gm milk, to brush
  • 200g plain flour
  • 55g unsalted butter
  • 55g lard
Instructions:
  • In a food processor, blend all ingredients until they form fine breadcrumbs. Add 2 tablespoons of iced water and blend until the mixture forms a smooth ball. Cover and refrigerate for at least 30 minutes before using.
  • In a saucepan, combine chicken, onion, 1 roughly chopped carrot, and bouquet garni. Cover with cold water and bring to a boil. Reduce heat to low and simmer for 1 hour. Remove chicken, let it cool slightly, and then chop into chunks.
  • Pour the stock through a strainer into a fresh saucepan. Dice the remaining carrots and put them in the saucepan along with the potatoes and leek. Cook over medium heat for 10 minutes before incorporating the celery and peas. Cook for an additional 5 minutes. Take out the vegetables, saving 350ml of the stock (freeze the rest for future soups), and transfer the vegetables to a large bowl along with the chicken.
  • Preheat your oven to a toasty 180°C.
  • In a frypan over medium heat, melt 50g butter and sauté mushrooms for 2 minutes. Transfer mushrooms to a bowl. In the same pan over medium-low heat, melt the remaining butter, then stir in flour and cook for 1 minute. Pour in reserved stock and cook for 2 minutes, stirring constantly. Mix in cream, parsley, and season generously with salt, pepper, and nutmeg.
  • Combine the sauce with the chicken and vegetables in a bowl, mix well, then transfer to a 1.5-liter pie dish to cool.
  • Allow the pastry to come to room temperature, then roll it out on a floured surface. Use it to cover the dish, trimming the edges and cutting out leaf shapes from the excess to garnish. Make a few slits on top, brush with milk, and bake for 25 minutes or until golden brown.

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