Chicken and Gravy Vegetable Pie

Chicken gravy vegetable pie made from leftover chicken from your Sunday roast.

Proper comfort food at it's best, serve with creamy mashed potatoes, and a little more gravy and that's it, dinner is done!

Chicken and Gravy Vegetable Pie

Nothing tricky nor fancy, but this pie is a gooden.

Ingredients

A handful of frozen mixed vegetables - cooked in slightly salted water, cooled under a cold tap then drained well.
a good squirt of tomato purée (paste in the US)
a teaspoon or two of Pimenton (Spanish paprika) or hot paprika - to taste
two good handfuls of nice roast chicken - from your leftover Sunday dinner
300g ready-made puff or shortcrust pastry - will need to be out of the fridge at room temperature for about 30 minutes before using a little flour for dusting the worktop when rolling out your pastry
optional - a sprig of thyme used only to make a hole in the centre of the pie before cooking
a lightly beaten egg yolk

*Don't do this bit till your actually ready to put the pie together or the gravy will go like glue:

Find a jug and boil the kettle. Add about 3 heaped tablespoons of 'Bisto Best Rich and Roasted' chicken gravy granules to the jug and pour on about 400ml of boiling water, stirring all the while.

Method

Preheat your oven to 200C/400F or Gas 6

Put the chicken into a large frying pan over medium heat, pour in the hot gravy and stir in the cooked and drained vegetables. Stir in the tomato purée and a teaspoon of Pimenton or paprika to your taste.

Give it all a good stir. You can add a little more hot water if you need to, but remember you want a nice thickish gravy as it's going in a pie.

Dust the worktop with a bit of flour. Roll out the pastry so it's about 6 to 8mm thick.

Now you must leave the pastry to stand for about 5 minutes before continuing. The only reason I know such a thing is because it says so on the packet; it's something to do with the pastry not shrinking when it's cooking.

Pour the chicken and veg mixture into your pie dish.

Roast chicken pie filling in a dish before pastry

Brush the lip of the pie dish with a little of the beaten egg and lay the pastry over pressing it down so the pastry sticks to the dish (you can use a fork or your fingertips) unless of course you're all tricky and can do something more amazing - unlike me.

Trim off any excess pastry. You can, if you feel the need to make fancy leaves or do as I did and cut out the word PIE to decorate the top.

Roast chicken pie ready for the oven

Whatever you do you will need to make a small hole in the middle so the steam can escape. You can just make a hole or use a sprig of thyme as I did in an attempt to make it look all professional!

Brush the pastry with more of the beaten egg (or you can use milk) and bake on the middle shelf of your preheated oven for about 25 to 30 minutes until it looks nice and golden and the inside is piping hot.

leftover,roast,chicken,pie,gravy,vegetables,recipe
Pies,main,
English
Yield: 2
Author: Jan Bennett
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Chicken and Gravy Vegetable Pie

Chicken and Gravy Vegetable Pie

Easy to make with leftover roast chicken from the Sunday roast.
Prep time: 10 MinCook time: 35 Mininactive time: 30 MinTotal time: 1 H & 15 M

Ingredients

  • A handful of frozen mixed vegetables - cooked in slightly salted water, cooled under a cold tap then drained well.
  • a good squirt of tomato purée (paste in the US)
  • a teaspoon or two of Pimenton (Spanish paprika) or hot paprika - to taste
  • 2 good handfuls of nice roast chicken - from your leftover Sunday dinner
  • 300g ready-made puff or shortcrust pastry - remove it from the fridge for about 30 minutes before using
  • flour for dusting the worktop when rolling out your pastry
  • a lightly beaten egg yolk
  • Best Bisto Chicken gravy granules
  • a sprig of thyme used only to make a hole in the centre of the pie before cooking (optional)

Instructions

Preheat your oven to 200C/400F or Gas 6
  1. Put the chicken into a large frying pan over medium heat, pour in the hot gravy and stir in the cooked and drained vegetables.
  2. Stir in the tomato purée and a teaspoon of Pimenton or paprika to your taste.
  3. Find a jug and boil the kettle.
  4. Add about 3 heaped tablespoons of 'Bisto Best Rich and Roasted' chicken gravy granules to the jug and pour on about 400ml of boiling water, stirring all the while.
  5. Add the gravy to the chicken and veg. Give it all a good stir, you can add a little more hot water if you need to.
  6. Dust the worktop with a bit of flour. Roll out the pastry so it's about 6 to 8mm thick.
  7. Leave the pastry to stand for about 5 minutes before continuing - this stops it shrinking when cooking.
  8. Pour the chicken and veg mixture into your pie dish.
  9. Brush the lip of the pie dish with a little of the beaten egg and lay the pastry over pressing it down so the pastry sticks to the dish - you can use a fork or your fingertips. 
  10. Trim off any excess pastry.
  11. Whatever you do you will need to make a small hole in the middle so the steam can escape.
  12. You can just make a hole or use a sprig of thyme as I did (in an attempt to make it look professional)!
  13. Brush the pastry with more of the beaten egg yolk (or you can use milk).
  14. Bake on the middle shelf of your preheated oven for about 25 to 30 minutes until it looks nice and golden and the inside is piping hot.
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3 comments

  1. I knew I liked you! Gravy is considered a beverage at our house. :) We even have an enormous gravy boat we call the gravy yacht. This looks delicious! Thanks for sharing.

    Stacy

    ReplyDelete
  2. wow...sounds scrumptiously tasty..
    first time here..love your space Jan.
    awesome posts with inviting cliks..
    Am your happy follower now..;)
    do stop by mine sometime..
    Tasty Appetite

    ReplyDelete
  3. Ooh, this looks so good! The simple pies are the best kind, in my opinion. The more fuss added the less enjoyment (unless it's pastry letters on top, which of course, add to the flavour!).

    ReplyDelete

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Cheers
Jan