Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, cheesy chicken veggie pie. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
You'll love this no egg chicken and veggie pie. It won a blue ribbon and the cream cheese makes it tangy and the vegetables balance well with the The acid from a good vinaigrette or pickled pepper cuts through the richness of the pie. You can also do this with meatballs and marinara (Italian Sub. Отмена. Месяц бесплатно.
Cheesy chicken veggie pie is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Cheesy chicken veggie pie is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have cheesy chicken veggie pie using 13 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Cheesy chicken veggie pie:
- Prepare pie crust
- Get 2 sheets of frozen puff pastry, 3 sheets if your pie dish is large
- Take 1 tbsp oil or butter
- Make ready pie filling
- Get 1 1/2 cup chicken stock
- Prepare 1 1/2 tbsp oil or butter
- Take 3/4 cup diced celery
- Prepare 3/4 cup diced carrot
- Make ready 1 cup cooked chicken, shredded (I use leftover roast chicken)
- Make ready sauce
- Take 1/4 cup milk
- Take 2 tbsp corn flour
- Prepare 1 1/2 cup grated cheddar or tasty cheese
They're a hit with grown-ups as well as kids and are a great lunch, snack or perfect for an appetizer. Wrapping up homemade chicken and vegetable casserole in a pie like this is a classic move to get more veggies into your fussy eater. Feel free to omit any veggies that are going to cause any issues with getting the kids to tuck into these pies. Steam them and serve them as an optional side dish.
Instructions to make Cheesy chicken veggie pie:
- PASTRY - Grease pie dish with oil or butter and use one pastry sheet to line the tray, adding another half a sheet if your pie dish is large (using your fingers to join the edges). Cut off excess, add a few fork pricks, and blind bake the pastry in a low temperature oven until mostly cooked, about 10 minutes, and let cool.
- PIE FILLING - Heat oil or butter over a medium heat and add diced celery and carrot to slightly soften and sweat, just a few minutes. Add the chicken stock, bring to boil and then reduce heat to simmer for 5 minutes or so. Add the shredded cooked chicken and heat through. Remove the saucepan from the heat and drain and reserve any liquid.
- SAUCE - Heat milk and corn flour over a low heat, stirring constantly to keep it smooth. Add some of the drained chicken stock a tablespoon or so at a time (about a quarter to half a cup), continuing to stir, until you have the amount of sauce you like for a pie. Make sure the sauce is a good thickness as you don't want a watery pie.
- PUT IT TOGETHER - Add the sauce mix and cheese to the veggie/chicken mix and stir. Pour this combination into the blind baked pie crust. Top with the remaining pastry sheet, cut off excess, crimp the edges to seal, and put a few fork pricks in the top. Bake in a preheated oven, medium temperature, for about 30 minutes or until the top pastry has crisped up and is golden.
- HINTS AND TIPS - Blind baking - 1. To avoid the pastry ballooning, weight down the pie base with dried beans over grease proof paper (or oil sprayed foil if you don't have paper), and if necessary, remove the beans/paper for a few minutes at the end to help the bottom cook. - 2. If your oven runs hot like mine, to prevent the edges burning, get a large sheet of foil, cut out and discard a centre circle that is slightly smaller than the pie, and wrap the remaining foil over the edge of the pie so that the edges are protected and the centre and sides are exposed. If necessary, do this for the next baking stage as well, removing at the end to ensure the edge is crispy. - - Pie filling - 1. If your pie dish is large, add proportionate amounts extra of chicken and veggies. Don't overload the pie with chicken unless this is what you like, as it can end up too meaty. - 2. If you like things salty, add salt to the veggies, but you shouldn't need it as the stock will have salt. - 3. I use leftover ro
Creamy and cheesy chicken pie filling made with sour cream, cheese, leeks and herbs, all encased in a beautifully flaky puff pastry. And that's why this wine when paired with these creamy and cheesy chicken pies, is a match made in heaven! The pies are easy to put together, you can make them. This Keto Cheesy Chicken and Veggie Chowder is perfect for a cold fall night! It's creamy, delicious and super filling.
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