Chicken and vegetable pie
With plenty of flavour and a lovely texture, Maggie Beer’s famous chicken and vegetable pie is a real winner, that’s perfect for a cold winter’s night. Try it today!
Serves: 2 – 5
Ingredients:
Chicken and vegetable pie
- 100ml extra virgin olive oil
- 20g rosemary
- 1.5kg chicken thigh fillets, 20mm diced, skin on
- 40g salt
- ¼ cup white wine
- 1.6 L chicken stock
- 500g carrots, 12mm diced and steamed
- 300g parsnip, 12mm diced and steamed
- 200g celery, 10mm diced
- 50g pie gel, thickener
- Freshly cracked black pepper to season
- 60gm flat leaf parsley, roughly chopped
- 360g sour cream pastry
Sour cream pastry
- 125ml sour cream
- 250g plain flour
- 200g unsalted butter, chilled
Method:
- To begin, place extra virgin olive oil and rosemary into a large pot over a high heat.
- Allow the oil to heat up and to allow the rosemary to infuse the oil. Once the oil is hot, remove the rosemary and discard.
- Meanwhile, sprinkle over half the amount of salt and rub into the chicken.
- Brown off the chicken in batches, so that the pan is not over crowded.
- Allow to brown for around three minutes, then remove and place onto a tray to rest.
- Repeat this until all the chicken has been browned off.
- Place the celery into the pot and sauté off for four minutes, then deglaze with the white wine and allow to cook for a further three minutes. This will help to remove all the flavour from the bottom of the pot. Add in the chicken stock and bring to the boil.
- In a small bowl, mix 100ml of water with the pie gel and combine well, then pour this mixture into the pot to thicken the chicken stock and season with the remaining salt and black pepper. Turn the heat down to low and allow the mixture to gently cook for 3 to 4 minutes.
- Turn off the heat and stir through the carrots, parsnip, parsley and sealed off chicken. Place the mixture into a clean container and place into the fridge to cool.
- Pre-heat a fan forced oven to 220°C.
- To make the pastry, dice the butter, then pulse with the flour in a food processor until the mixture resembles fine breadcrumbs.
- Add the sour cream and continue to pulse until the dough starts to incorporate into a ball.
- Wrap the dough in plastic film and refrigerate for 20 minutes.
- Roll the chilled pastry out until 3 mm thick.
- Once the chicken and vegetable mixture has cooled, place this into a large pie dish and place the pastry on the top.
- Place this back into the fridge for 20 more minutes so that the pastry is completely chilled.
- Place the pie into the pre-heated oven and cook for 20 to 30 minutes.
- Divide in portions and serve.
What a delicious recipe. Is there anything you think you would add? What’s your favourite type of pie and how do you prepare it? Let us know in the comments.
Recipe courtesy of the Maggie Beer Foundation. To find more information please visit their website here. Follow the Maggie Beer Foundation on Facebook here.
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Related links:
Chicken and vegetable winter pie
Shepherd’s pie with sweet potato topping