Frugal Meals: One Chicken 3 Family Meals – Chicken & Vegetable Pie
Servings: 4
Calories: 777kcal
Ingredients
- 1 Chicken Breast diced
- 2 Medium Carrots peeled and diced
- 1 Large Leek cleaned and diced
- 1 Small Broccoli chopped into florets
- 1 Small Cauliflower chopped into florets
- 1 Tbsp Olive Oil
- 1 Large Onion peeled and diced
- 500 ml Alfredo Sauce
- 2 Tbsp Tarragon
- 1 Tsp Mixed Herbs
- Salt & Pepper
Pie Lid
- 225 g Plain Flour
- 100 g Butter
- 1 Tsp Thyme
- 1 Tsp Mustard Powder
- 1 Small Egg beaten
Instructions
- Preheat the oven to 180c.
- In the soup maker steam your carrots, leeks, broccoli and cauliflower for 20 minutes.
- While your vegetables are steaming you can work on your pastry. Using the rubbing in method rub your fat into your flour. When it resembles breadcrumbs add your seasoning. Add water a little at a time until you have stiff pastry dough. Put to one side.
- In a large pan add your onion and sauté with the olive oil. Add the chicken and cook for about 5 minutes until your chicken chunks are cooked. Put about 3 little chunks of chicken to one side for later. Then add the courgette and cook for about 5 minutes stirring regularly.
- Add the alfredo sauce and mix well. Add ¾ of your steamed vegetables (when they are cooked) and mix again. This will now feel like you have a nice pot of chicken and vegetables in an alfredo sauce.
- With the remaining vegetables still in the soup maker, add a little Greek yoghurt and blend the remaining vegetables along with the chunks of chicken you put to one side. If it is too thick add some water and mix well.
- Add this mixture to your pan as this is your chicken and vegetable stock and will bring a lovely flavour to your pie.
- Add the last of your pie seasoning and mix for one last time. Transfer the pie filling to the bottom of a pie dish.
- Cover the pie with your pastry and fork the outside of it and brush with a beaten egg so that it has a lovely colouring when cooked. Also stab a knife to the centre so that the pie has room to breathe.
- Bake in the oven for 25 minutes.
- Serve with mash.
Notes
I find the tastiest pastry is the dry one. Add a little less water so that it combines but is not too wet, then it will taste like delicious old fashioned pastry and you’ll be fighting over the last of it.
It is also important that you just wok your courgette and don’t steam it. It holds a lot of water and is very thin and if over cooked it can ruin your chicken and vegetable pie.
Nutrition
Calories: 777kcal | Carbohydrates: 68g | Protein: 20g | Fat: 47g | Saturated Fat: 24g | Cholesterol: 184mg | Sodium: 1135mg | Potassium: 895mg | Fiber: 7g | Sugar: 8g | Vitamin A: 7135IU | Vitamin C: 155.8mg | Calcium: 141mg | Iron: 5.1mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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