Recipe of Speedy Cheesy chicken veggie pie

Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Any-night-of-the-week Cheesy chicken veggie pie. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Cheesy chicken veggie pie, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cheesy chicken veggie pie delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cheesy chicken veggie pie is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cheesy chicken veggie pie estimated approx 1 hour.

To get started with this particular recipe, we must first prepare a few components. You can cook Cheesy chicken veggie pie using 13 ingredients and 5 steps. Here is how you cook that.

This is a great way to use up leftover roast chicken. It is a really nice pie and reheats well. Makes four to six serves.

Ingredients and spices that need to be Make ready to make Cheesy chicken veggie pie:

1. pie crust
2. 2 sheets of frozen puff pastry, 3 sheets if your pie dish is large
3. 1 tbsp oil or butter
4. pie filling
5. 1 1/2 cup chicken stock
6. 1 1/2 tbsp oil or butter
7. 3/4 cup diced celery
8. 3/4 cup diced carrot
9. 1 cup cooked chicken, shredded (I use leftover roast chicken)
10. sauce
11. 1/4 cup milk
12. 2 tbsp corn flour
13. 1 1/2 cup grated cheddar or tasty cheese

Steps to make to make Cheesy chicken veggie pie

1. PASTRY Grease pie dish with oil or butter and use one pastry sheet to line the tray, adding another half a sheet if your pie dish is large (using your fingers to join the edges). Cut off excess, add a few fork pricks, and blind bake the pastry in a low temperature oven until mostly cooked, about 10 minutes, and let cool.
2. PIE FILLING Heat oil or butter over a medium heat and add diced celery and carrot to slightly soften and sweat, just a few minutes. Add the chicken stock, bring to boil and then reduce heat to simmer for 5 minutes or so. Add the shredded cooked chicken and heat through. Remove the saucepan from the heat and drain and reserve any liquid.
3. SAUCE Heat milk and corn flour over a low heat, stirring constantly to keep it smooth. Add some of the drained chicken stock a tablespoon or so at a time (about a quarter to half a cup), continuing to stir, until you have the amount of sauce you like for a pie. Make sure the sauce is a good thickness as you don't want a watery pie.
4. PUT IT TOGETHER Add the sauce mix and cheese to the veggie/chicken mix and stir. Pour this combination into the blind baked pie crust. Top with the remaining pastry sheet, cut off excess, crimp the edges to seal, and put a few fork pricks in the top. Bake in a preheated oven, medium temperature, for about 30 minutes or until the top pastry has crisped up and is golden.
5. HINTS AND TIPS Blind baking 1. To avoid the pastry ballooning, weight down the pie base with dried beans over grease proof paper (or oil sprayed foil if you don't have paper), and if necessary, remove the beans/paper for a few minutes at the end to help the bottom cook. 2. If your oven runs hot like mine, to prevent the edges burning, get a large sheet of foil, cut out and discard a centre circle that is slightly smaller than the pie, and wrap the remaining foil over the edge of the pie so that the edges are protected and the centre and sides are exposed. If necessary, do this for the next baking stage as well, removing at the end to ensure the edge is crispy. Pie filling 1. If your pie dish is large, add proportionate amounts extra of chicken and veggies. Don't overload the pie with chicken unless this is what you like, as it can end up too meaty. 2. If you like things salty, add salt to the veggies, but you shouldn't need it as the stock will have salt. 3. I use leftover ro

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So that is going to wrap it up with this special food Recipe of Speedy Cheesy chicken veggie pie. Thank you very much for reading. I'm confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!