Chicken and Veggie Pie
It’s always useful to have some all-season recipes at the ready, and this chicken and veggie pie is one of them. You can eat it with the same pleasure even if it’s summer or winter. The only requirement is having some friends nearby because just one pie feeds six people! You can even serve it straight from the skillet, it’s up to you!
Ingredients Needed for Chicken and Veggie Pie
2 tablespoons of flour
½ cup chicken stock
6 ounces of chicken breast, cut into medium pieces
¼ cup vegetable oil
salt
pepper
1 red onion, julienne sliced
3 garlic cloves
4 radishes es, halves
1 parsley, chopped
5 ounces of puff pastry
1 egg
1 tablespoon milk
1 red onion, sliced
How to Make Chicken and Veggie Pie
- Preheat the oven to 400 degrees F/200 degrees C.
- Add the flour to a small bowl, pour 1/4 cup (65 ml) chicken stock and whisk.
- Heat 2 tablespoons of vegetable oil in a skillet and cook the chicken breast until it turns white.
- Add salt and pepper and cook further until the chicken becomes golden. When the chicken is cooked through, set it aside.
- Heat the remaining vegetable oil in another skillet and add the red onion. Stir.
- Add the carrots, crush the garlic and add it to the skillet, then add the radish halves.
- Braise the vegetables and, after 1-2 minutes, add the remaining chicken stock and the flour mixture.
- Stir and cook for 2-3 minutes.
- Add the chicken pieces and chopped parsley. Stir again, then set aside.
- Flour your countertop and place the puff pastry on it. Roll out the puff pastry using a rolling pin.
- Transfer the chicken stew to a pie pan, then cover it with the puff pastry sheet.
- Press the puff pastry with your finger against the pie pan edges. Prick the puff pastry with a fork. The small holes allow the hot air to come out from the inside.
- Whisk the egg with some milk and make some egg wash.
- Spread the egg wash over the puff pastry using a silicone brush.
- Bake for 25 minutes.