The perfect winter dish presents itself in either a soup or a pie, such as our delicious homemade chicken pie using our favourite homemade chicken stock and our from-scratch rough puff pastry recipe. You can easily substitute the stock for your regular chicken stock or frozen puff pastry from the shop, but there’s something so satisfying about knowing it’s made from scratch. This chicken pie could easily increase your reputation with family and friends.
Even freeze the stock using our freezer portion pods, slip them out once they’re frozen and start all over again.
Chicken & Vegetable Pie
- 1 tbsp oil
- 20 g butter
- 1 onion finely chopped
- 2 leeks washed and sliced
- 2 carrot sliced
- salt & pepper
- 4 medium sized mushrooms sliced
- splash white wine
- 500 g cooked chicken either chopped or shredded
- ½ cup frozen peas
- 1 portion rough puff pastry
- 1 egg
- 50 g butter
- 35 g flour
- 500 ml hot chicken stock
- 100 ml cream
- 1 tbsp dijon mustard
- ½ tsp grated nutmeg
- small handful of mixed herbs chopped, eg. parsley, chives, basil
- Preheat oven to 190C.
- Heat oil & butter in a large frypan over medium heat. Add onion, leeks, carrots, salt and pepper, then saute for 5 mins or until softened. Add the mushrooms and wine and cook for few minutes more. Add the chicken and peas, remove from heat and set aside.
- Now for the sauce: melt the butter in a saucepan over medium heat. Add the flour and cook for a minute, stirring all the time. Slowly add the hot stock and cream, whisking continuously, and simmer until sauce thickens slightly. Whisk in mustard & nutmeg and stir through the herbs. Season with salt and pepper.
- Stir the sauce through the chicken and vegetables and pour into a pie dish.
- Roll out the pastry to approx 1 cm thick and large enough to cover the dish. Roll up on your rolling pin and then unroll over the filling. Press down gently around the edges and trim off any excess pastry. Cut an ‘x’ in the centre to allow the steam to escape. Cut out some decorations from the pastry scraps and position them on top of the pie. Brush with beaten egg.
- Place in the preheated oven and bake for 35-40 minutes or until pastry is puffed and golden.
Rough Puff Pastry
- 125 g butter grated then frozen
- 100 g plain flour chilled
- 85 g wholemeal spelt flour chilled
- 1 tsp salt flakes
- 1 tsp vinegar chilled
- ⅓ cup cold water
- Add the flours and salt to the bowl of a food processor and blitz to combine. Add the frozen grated butter, then pulse until the butter is just chopped into the flour.
- Sprinkle the vinegar and chilled water over the flour/butter mixture and pulse to it just to bring it together. At this point, press a small amount of mixture between your fingers - if it holds together easily, there is no need to add more water. If it doesn't, add another teaspoon of chilled water, then test again.
- Tip the pastry onto a clean work surface and bring it together with your hands. Knead lightly into a smooth ball; you should still see streaks of butter in the dough. Shape into a disc, wrap in cling film and place in the fridge to rest for at least 30 mins.
- Roll out on a lightly floured bench to the desired size.