Servings
6
servingsPrep time
30
minutesCooking time
1
hour15
minutesTotal time
1
hour45
minutesIngredients
1 cup boneless chicken
1 cup chicken stock
1 cup milk
2 oz butter
2 tbsp flour
1 tsp salt
1 tsp pepper
½ onion (chopped)
¼ cup sharp cheddar (grated)
2 tsp oil
1 cup frozen mixed vegetables
Directions
- Prepare pastry and refrigerate.
- Add butter and oil to a pan and bring to medium heat.
- Add onions and saute.
- Add chicken, season with salt and pepper, and cook till cooked through.
- Add flour and cook for a couple of minutes.
- Add milk, stock, and mixed vegetables (corn, peas, carrots). Bring to a boil and then let simmer (uncovered). Cook until the mixture thickens.
- Turn off heat and add the cheddar.
- Pour the filling into a pie dish and leave to cool to room temperature before assembling.
- Roll the pastry large enough to cover the pie dish.
- Make a few slits/holes to allow the steam to escape while baking.
- Brush with glaze (beaten egg).
- Bake (in a preheated oven) at 190C for about 30-40 mins.
Notes
- You can prepare the filling and refrigerate a day in advance.
- If you put the pastry on warm/hot filling, it will sag.
- Your pastry dough shouldn’t be too thin or it’ll be difficult to handle. Roughly ⅛” is the perfect thickness.
- Use parchment paper to roll out your pastry dough so you won’t need to use too much flour. Makes for a flakier pastry.
- The filling should be thick, but not too thick. Remember that it will get a bit thicker when it cools down.
- Reduce baking time to 20-25 mins if baking smaller (i.e. individual) serves.
- I prefer a higher proportion of pastry to filling ratio, so I make two-crust pastry. Just double the amount of pastry you make so you have enough for the base and the top.
- You can assemble the pie and leave in the fridge for a day. Bring to room temperature before baking.
