Kerrymaid’s Chicken & Vegetable Pie
This is a dish where you can really use your imagination! Use any veg that is in season and the pie will be different every time you make it.
| PREP TIME: | COOKING TIME: | Serves |
|---|---|---|
| 25 MINS | 45 MINS | 8 |
Premium Baking Block
Ingredients
- 450g (1lb) Chicken
- 115g (4oz) Mixed Vegetables
- 225g (8oz) Plain Flour
- 115g (4oz) Kerrymaid Premium Baking
- 30ml (1fl oz) Water
- 25g (1oz) Cornflour
- 600ml (1pt) Boiling water
- 1 Chicken stock cubes
- ½ tbsp Olive oil
Method
Put the flour in a large bowl, cut the Kerrymaid Premium Baking Block into cubes and add to the mix until mixture resembles fine breadcrumbs
Add the water and mix using the dough hook
Wash and cut vegetables into small pieces and put into a saucepan, cover with water and cook until tender, drain and put to one side
In olive oil, cook the chicken but do not brown
Dissolve the stock cubes in 1 pint of boiling water, pour over the chicken and add the vegetables, thicken with the cornflour using a little of reserved water to mix
Cook for a further 20–30 minutes
Put the mixture into tins
Roll out the pastry on a floured board so that it is slightly larger than the tin. Press the sides down and cut off any excess
Bake at 200°C until golden brown
TOP TIP FROM OUR CHEF
- THIS DISH IS A GREAT SOURCE OF PROTEIN!
Allergens
- Cereals Containing Gluten Milk, Soya