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Roasted vegetable and chicken pie
Roasted vegetable and chicken pie
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
105 minutes
Create a colorful and hearty chicken pie with an abundance of your favorite vegetables.
Ingredients:
  • Olive oil, for greasing
  • 2 red capsicum, de-seeded, cut into large pieces
  • 3 leeks, halved lengthways, washed, cut into 3cm lengths
  • 2 large red onions, cut into thick wedges
  • 36.40 gm olive oil
  • 350g small button mushrooms
  • 2 large (550-600g in total) double chicken breast fillets
  • Water
  • 1 500g roll frozen puff pastry, thawed
  • 1 egg, whisked
  • 60g (3 tbsp) butter
  • 35g (1/4 cup) plain flour
  • 375mls (1 1/2 cups) chicken style liquid stock
  • 125mls (1/2 cup) dry white wine
  • 125mls (1/2 cup) thin cream
  • 40.00 ml finely chopped fresh Continental parsley
Instructions:
  • Preheat the oven to 200C and generously grease a 20 x 30 cm ceramic ovenproof dish with olive oil.
  • In a large roasting pan, mix capsicum, leeks, red onions, and olive oil until vegetables are coated. Roast in preheated oven for 30 minutes, stirring occasionally. Add whole mushrooms, continue roasting for 15 minutes until veggies are tender.
  • To poach the chicken, arrange the chicken fillets in a large frying pan in a single layer. Cover with enough water to submerge the fillets. Bring it to a gentle simmer, then lower the heat, partially cover, and poach the chicken delicately for 10-15 minutes until it's cooked through. Let the chicken cool in the water, then drain on paper towels and cut into bite-size pieces.
  • To create the wine sauce, gently melt the butter in a large saucepan over low heat. Whisk in the flour and cook for 2 minutes without browning. Take off the heat and slowly whisk in the chicken stock and wine until velvety. Bring back to medium heat, stirring continuously until the sauce bubbles. Lower the heat and simmer for 2 minutes. Mix in the cream, ensuring everything is well combined, then return to a gentle simmer. Remove from heat and fold in the roasted vegetables, chicken, and parsley.
  • Transfer the flavorful chicken mixture into a greased ovenproof dish and chill in the refrigerator until it reaches room temperature.
  • Place the unfolded puff pastry on a large chopping board, then slice four 2cm-wide strips crossways. Arrange them on the rim of the ovenproof dish to create a band around the edge. Brush with water. Cover the pie with a piece of pastry, trim the edges, and seal with a fork. Optionally, use any remaining pastry to add decorative shapes to the pie. Cut 2 small slits in the center for steam to escape, then brush with whisked egg.
  • Bake in a preheated oven for 30 minutes, or until the pastry is golden and puffed. To serve, cut the pastry into portions and transfer with the filling to plates using a large spoon.

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