This easy chicken and vegetable pie recipe appeared in a selection of pie recipes in last month's Delicious magazine. They all looked delicious, but aren't appearing on the website as I post this.
Making this pie takes minimal effort and the end result is maximum flavour and comfort...it's delicious. It's a recipe that is perfect for raiding the fridge for those last bits of vegetables (see Tips).
Tips
- Alternative vegetables - use up leeks instead of shallot, leftover mushrooms, some about-to-turn spinach or finely slice that wrinkly chunk of celeriac or swede!
- This easy chicken and vegetable pie recipe is easily adapted if you’re cooking for less people - I halved it to feed 3 of us.
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Ingredients
- 1 tbsp extra-virgin olive oil
- 1.25kg skinless boneless chicken thigh fillets, chopped
- a pinch of salt
- 50g unsalted butter, chopped
- 2 tbsp Dijon mustard
- a handful sage, leaves picked and chopped
- 2 tsp fennel seeds
- 4 shallots, finely sliced
- 2 parsnips, finely sliced into rounds (see Tips)
- 2 carrots, finely sliced into rounds (see Tips)
- salt and freshly ground black pepper
- 50g plain flour
- 320g ready rolled puff pastry
- 1 medium egg, beaten with a pinch of salt
- 1 tbsp black sesame seeds (optional)
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Instructions
- Heat the oven to 200C/180C fan/gas 6. In a large baking dish (approx. 35cm x 23cm), pour the oil over the chicken, then toss with a pinch of salt to coat. Cook in the oven for 8 minutes. While the chicken is cooking, put the butter, mustard, sage, fennel seeds, shallots, parsnips, carrots and flour in a large bowl and season with salt and pepper. Toss well to coat in the flour.
- Remove the dish from the oven, add the vegetables and stir to combine, then put back in the oven for 25 to 30 minutes or until the vegetables are tender and lightly caramelised.
- Give everything a good stir, then cover the filling with the pastry. Brush the top with the beaten egg, then sprinkle with the sesame seeds (if using). Cut a small hole in the centre of the pastry lid to allow steam to escape, then return to the oven and cook for 30 minutes until golden brown.
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Easy Chicken and Vegetable Pie
Ingredients
- 1 tbsp extra-virgin olive oil
- 1.25kg skinless boneless chicken thigh fillets chopped
- a pinch of salt
- 50g unsalted butter chopped
- 2 tbsp Dijon mustard
- a handful sage leaves picked and chopped
- 2 tsp fennel seeds
- 4 shallots finely sliced
- 2 parsnips finely sliced into rounds
- 2 carrots finely sliced into rounds
- salt and freshly ground black pepper
- 50g plain flour
- 320g ready rolled puff pastry
- 1 medium egg beaten with a pinch of salt
- 1 tbsp black sesame seeds (optional)
Instructions
- Heat the oven to 200C/180C fan/gas 6. In a large baking dish (approx. 35cm x 23cm), pour the oil over the chicken, then toss with a pinch of salt to coat. Cook in the oven for 8 minutes. While the chicken is cooking, put the butter, mustard, sage, fennel seeds, shallots, parsnips, carrots and flour in a large bowl and season with salt and pepper. Toss well to coat in the flour.
- Remove the dish from the oven, add the vegetables and stir to combine, then put back in the oven for 25 to 30 minutes or until the vegetables are tender and lightly caramelised.
- Give everything a good stir, then cover the filling with the pastry. Brush the top with the beaten egg, then sprinkle with the sesame seeds (if using). Cut a small hole in the centre of the pastry lid to allow steam to escape, then return to the oven and cook for 30 minutes until golden brown.
Notes
- This easy chicken and vegetable pie recipe is easily adapted if you’re cooking for less people - I halved it to feed 3 of us.
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