Chicken and Vegetable Pie

Leftover chicken recipe. Proper tasty 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 Pie

Nothing tricky nor fancy, but this pie is a gooden and you can, of course, use shortcrust pastry if you wish.

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 (see the recipe) into your pie dish.

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 to decorate, or do as I did and cut out the word PIE to decorate the top.

I once made a pie and put Eat Me on the top!

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.

What should I serve with Chicken Pie?

I say creamy mashed potatoes every time, although you could serve boiled new potatoes, mash potatoes are better and far more comforting.

Since this pie is full of vegetables you probably don't need to serve any more, but kids will like baked beans with this I'm sure.

Chicken Gravy and Vegetable Pie

leftover,roast,chicken,pie,gravy,vegetables,recipe

pies,main,dinner

English

Yield: 2

Author: Jan Bennett

Chicken and Gravy Vegetable Pie

Easy to make with leftover roast chicken from the Sunday roast.

Prep time: 15 MinCook time: 35 Mininactive time: 30 MinTotal time: 1 H & 19 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
• 1 tablespoon English mustard
• 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 and stir in the mustard. 
6. Give it all a good stir, you can add a little more hot water if you need to.
7. Dust the worktop with a bit of flour. Roll out the pastry so it's about 6 to 8mm thick.
8. Leave the pastry to stand for about 5 minutes before continuing - this stops it shrinking when cooking.
9. Pour the chicken and veg mixture into your pie dish.
10. 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. 
11. Trim off any excess pastry.
12. Whatever you do you will need to make a small hole in the middle so the steam can escape.
13. You can just make a hole or use a sprig of thyme as I did (in an attempt to make it look professional)!
14. Brush the pastry with more of the beaten egg yolk (or you can use milk).
15. 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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