Chicken and Vegetable Pie
Over a year ago
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Ingredients
- 110g Butter
- 2 Carrot, peeled and sliced
- 1 stick Celery,sliced
- 1 Onion, sliced
- 4 tbsp. Peas
- 4 tbsp. Corn
- 8 Broccoli florets
- 1 clove Garlic, crushed
- 4 Skinles chickeb breasts, cubed
- 0.5 tsp. Nutmeg
- 1 sprig Thyme, chopped
- 1 bunch Parsley, chopped
- 1 tbsp. Plain flour
- 350 ml Milk
- 1 Lemon zest
- 500g Potatoes
- 3 tbsp. Single cream
Accompaniment
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Method
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1
1. Preheat the oven to 150°C/300°F, gas 2.
2. Saute the carrot, celery, onion, peas, corn and garlic,using half of the butter. Remove from the pan and set aside.
3. Add the remaining butter to the pan and brown the chicken pieces, seasoning them with salt, pepper, nutmeg and the herbs.
4. Add flour to the chicken, stir and cook for 2 minutes.
5. Add 300 ml milk and beat until the sauce is smooth and glossy.
6. Once the sauce is ready, stir in the cooked vegetables to the pan. Add the lemon zest and pour the mixture into an ovenproof dish. Leave the filling to cool.
7. Cook the potatoes than drain and return to the pan, Add the remaining milk and cream, season with black pepper then mash.
8. Spoon over the filling and bake for 25-30 minutes, until the crust is golden brown.
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