By Ganesh Wilborn
Farmhouse Chicken Pie
6 steps
Cook:30min
Makes a big pie with lots of veggies. Cream cooks down to a delicious pie filling. Can be made as a pot pie or dish can be lined with puff pastry prior to filling.
Updated at: Wed, 16 Aug 2023 21:11:12 GMT
Nutrition balance score
Unbalanced
Glycemic Index
48
Low
Glycemic Load
18
Moderate
Nutrition per serving
Calories730.1 kcal (37%)
Total Fat53.3 g (76%)
Carbs38 g (15%)
Sugars5.7 g (6%)
Protein26.8 g (54%)
Sodium370.6 mg (19%)
Fiber4.6 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Add chicken thighs to small pan along with celery and cover with chicken stock. Cook over medium heat for about 10-15 minutes until chicken is easy to shred. Rough shred the chicken with two forks and put aside.
Step 2
Melt butter in saucepan. Cook leek, stirring, about 1 minute or until leek is soft. Add shallots followed by garlic until cooked. Sieve flour into pan stirring until mixture bubbles.
Step 3
Pre heat oven to 200°C/180°C fan forced. Remove from heat and gradually add milk and stock; bring back up to boil and simmer until it thickens.
Step 4
Remove from heat and stir in chicken, carrot, broccoli peas & corn. Season with salt and pepper.
Step 5
Beat egg. Grease bottom of pie dish and line with pastry. Use egg mixture at joins to seal. Blind bake the bottom in the oven for about 5-10 minutes.
Step 6
Spoon mixture into lined dish. Use egg mixed on edges and cover with pastry. Bake at 200°C/180°C fan forced for 10 minutes reducing to 180°C/160°C fan forced for 20 minutes until pastry is golden brown.
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