Mums NI Chicken & Veg Puff Pastry Pie

If you love chicken and vegetable pie and puff pastry, then this is the dish for you. This is a firm favourite in the Mums NI household, both with adults and the children! Plates are cleared each and every time.

We use store bought ready rolled puff pastry, to keep it simple.

This pie has a full puff pastry casing, not just a top.

• Ingredients
• Method

• Ingredients

  • 2x 375g packs ready rolled puff pastry
  • 4 chicken breasts cut into cubes
  • 1 leek sliced
  • 3 carrots peeled and cut
  • 2 medium potatoes peeled and cubed
  • a few florets of broccoli cut into smaller pieces
  • 2 handfuls of peas
  • 1L Knorr Vegetable Stock Pot
  • 60gm butter
  • 1 onion finely chopped
  • 8 tbsp plain flour
  • 300ml full fat milk
  • 1 egg whisked

• Method

  1. Preheat the oven 200 (180 fan)
  2. Line a pie dish with one of the puff pastry sheets and prick the base with a fork
  3. Line the puff pastry with a sheet of parchment paper and fill with baking beans
  4. Blind bake the pastry in the oven for 15 minutes
  5. Once baked, leave it to the side to cool down
  6. Place the chicken, veg and stock into a large pan and bring to the boil
  7. Simmer for 15 minutes and then take it off the heat
  8. In another pan, add the butter and onions and cook until they are soft
  9. Add in the flour and mix with a whisk until it forms a paste
  10. Using a ladle, take the vegetable stock from the chicken and veg mix and add it to the paste. Add a ladle at a time until most of the stock is used
  11. Add the milk to the sauce. Keep whisking until the mixture thickens up.
  12. Once the sauce has thickened, add it to the chicken and vegetables and stir until evenly coated
  13. Transfer the mixture to the puff pastry dish
  14. Brush a little bit of egg around the edges of the puff pastry
  15. Using the 2nd batch of puff pastry, place a lid on top of the pie sealing the edges with pinches
  16. Brush the egg on top of the lid and put a few holes on top (to let hot air escape)
  17. Place the pie back into the oven and bake for a further 22 minutes
  18. Serve this delicious dish with a side of chunky chips (or a salad)