Quick & Easy

Country chicken and vegetable pie

This delicious and hearty chicken and vegetable pie is a complete and easy one-pot meal that can be prepared in advance and popped into the oven when the troops get restless.
COUNTRY CHICKEN AND VEGETABLE PIE
4
50M
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Ingredients

Method

1.Preheat oven to 220°C. Oil 1.5-litre (6-cup) ovenproof dish.
2.In a large saucepan, heat half the oil; cook chicken until browned lightly. Remove from pan.
3.In the same pan, heat remaining oil; cook onion, carrot, celery and mushrooms, stirring, until vegetables soften. Add potato, cook 1 minute. Add flour; cook, stirring, until mixture bubbles and thickens. Gradually stir in wine; boil, stirring, 1 minute. Return chicken to pan with stock; bring to the boil. Reduce heat; simmer, uncovered, about 8 minutes until potato is tender. Stir in cream, peas and parsley; season to taste. Cool.
4.Spoon mixture into dish. Top with pastry. Trim edge; brush pastry with egg. Bake pie about 20 minutes or until browned lightly.

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