Country chicken and vegetable pie

Country chicken and vegetable pie

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This hearty chicken pie is filled similar to healthy vegetables and aromatic spices for a firm dinner meal.

The ingredient of Country chicken and vegetable pie

  1. 1 large (about 1.5kg) chicken
  2. 1 onion, on chopped
  3. 3 carrots
  4. Bouquet garni*
  5. 2 potatoes, diced
  6. 1 leek, white share only, finely sliced
  7. 2 celery stalks, chopped
  8. 125g frozen peas
  9. 85g unsalted butter
  10. 225g button mushrooms, sliced
  11. 25g plain flour
  12. 150ml thick cream
  13. 2 tablespoons chopped flat-leaf parsley
  14. 1/4 teaspoon freshly grated nutmeg
  15. 2 tablespoons milk, to brush
  16. 1 1/3 cups (200g) plain flour, sifted
  17. 55g unsalted butter
  18. 55g lard

The instruction how to make Country chicken and vegetable pie

  1. To make pastry, process all ingredients in a food processor until fusion resembles fine breadcrumbs. build up 2 tablespoons iced water and process until pastry forms a smooth ball. Cover and refrigerate for at least 30 minutes.
  2. Place chicken in a saucepan when onion, 1 not far off from chopped carrot and bouquet garni. Cover in the same way as cold water and bring to the boil, then condense abbreviate heat to low and simmer for 1 hour. sever chicken, cool slightly, subsequently next cut meat into chunks.
  3. Strain gathering into a clean saucepan. Chop enduring surviving carrots and build up to pan later potatoes and leek. Cook over medium heat for 10 minutes, then ensue celery and peas and cook for a supplementary new 5 minutes. separate vegetables, reserving 350ml of the increase (freeze remainder for soups), and place in a large bowl later than the chicken.
  4. Preheat the oven to 180u00b0C.
  5. Melt 50g butter in a frypan more than medium heat, cook mushrooms for 2 minutes and build up to bowl. Melt enduring surviving butter in a pan more than medium-low heat, accumulate flour, subsequently next cook for 1 minute. grow reserved increase and cook, stirring, for 2 minutes. accumulate cream, shake up in parsley and season competently considering salt, pepper and nutmeg.
  6. Pour sauce into bowl past chicken and vegetables, work up and place in a 1.5-litre pie dish. take over to cool.
  7. Bring pastry to room temperature and roll out in the region of a floured board. Cover dish considering pastry, trim edges and cut leaf shapes from trappings to decorate. Make a couple of slits in the top. Brush taking into account bearing in mind milk and bake for 25 minutes or until golden.

Nutritions of Country chicken and vegetable pie

fatContent: 836.978 calories
saturatedFatContent: 57 grams fat
carbohydrateContent: 28 grams saturated fat
sugarContent: 40 grams carbohydrates
fibreContent: 6 grams sugar
proteinContent:
cholesterolContent: 40 grams protein
sodiumContent: 218 milligrams cholesterol

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