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Chicken and Veggie Pie

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Ingredients

Adjust Servings:
2 tablespoons of flour
¼ cup chicken stock
6 ounces of chicken breast , cut into medium pieces
¼ cup vegetable oil
salt
pepper
1 red onion , julienne sliced
1 , chopped
3 garlic cloves
4 radishes es, halves
1 parsley , chopped
5 ounces of puff pastry
1 egg
1 tablespoon milk

Nutritional Information

307 kcal
Calories
18 g
Carbs
10 g
Protein
22 g
Fat

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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!

Features:

Ingredients

Steps

1
Done

Preheat the oven to 400 degrees F/200 degrees C.

2
Done

Add the flour to a small bowl, pour 1/4 cup (65 ml) chicken stock and whisk.

3
Done

Heat 2 tablespoons of vegetable oil in a skillet and cook the chicken breast until it turns white.

4
Done

Add salt and pepper and cook further until the chicken becomes golden. When the chicken is cooked through, set it aside.

5
Done

Heat the remaining vegetable oil in another skillet and add the red onion. Stir.

6
Done

Add the carrots, crush the garlic and add it to the skillet, then add the radish halves.

7
Done

Braise the vegetables and, after 1-2 minutes, add the remaining chicken stock and the flour mixture.

8
Done

Stir and cook for 2-3 minutes.

9
Done

Add the chicken pieces and chopped parsley. Stir again, then set aside.

10
Done

Flour your countertop and place the puff pastry on it. Roll out the puff pastry using a rolling pin.

11
Done

Transfer the chicken stew to a pie pan, then cover it with the puff pastry sheet.

12
Done

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.

13
Done

Whisk the egg with some milk and make some egg wash.

14
Done

Spread the egg wash over the puff pastry using a silicone brush.

15
Done

Bake for 25 minutes.

Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper. I’m probably too lazy to cook myself as often as I’d wish, but I always come up with the nicest twists for recipes. I add or remove ingredients, and I feel like a “Master of Ideas.” I dubbed myself that, I admit it. Other than flavors, I’m quite into movies, TV series, sports competitions, hiking in nature, traveling, and learning about other things.

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