This easy chicken and vegetable pie is creamy and full of flavour. Topped with a puff pastry top it is a real family favourite and perfect comfort food.
Chop your carrots, celery and onion finely if you are using whole vegetables. If using the frozen sofritto mix then let them thaw a while.
Add in any other raw vegetables that you are using apart from broccoli as that will break up too much. Put that in when the sauce is complete.
Preheat your oven to 200 C/400 F/Gas Mark 6
Fry the chicken for a couple of minutes in a very large frying pan in 1 tbsp olive oil.
Add the finely chopped carrots, celery and onion in there.
Cover with a lid and cook for about 5 minutes until the veggies start to release water.
Add the flour and mix in until absorbed.
Add in the 300 mls of stock, 300 mls of milk and 100 mls of wine and bring to a simmer whilst stirring constantly. The sauce will thicken. Leave to bubble away for ten minutes uncovered. Stir intermittently.
Taste for seasoning.
Add your cream if using and 100 grams of frozen vegetables and mix into the sauce mixture.
Empty the filling into your pie dish.
Let your mixture cool for 10 minutes before topping with your pastry. I simply cut the shape of my pie dish out of the pastry sheet roughly and trim off any excess. I put it straight on top of my filling as my dish is difficult to use the rim for the pastry because of the side handles.
But if your pie dish is round then place a strip of puff pastry around the pie rim and then top with your pastry. Crimp the edges shut. See above for tips.
Out of the leftovers I usually cut out 3 diamond shapes and place those in the centre of the pie.
Make two 0.5 cm slits in the centre of the pie for steam to escape.
Glaze generously with egg wash.
Bake for 30-40 minutes until golden brown baby.
Apply To Pie Face
To freeze, bake and then cool completely before covering well with a double layer of silver foil and then freezing for up to 3 months. Defrost completely still covered in the fridge. Bake covered with silver foil to prevent the pastry top browning too much for 30 minutes at 180 C /360 F/ Gas Mark 4. Remove the silver foil for the last ten minutes of baking.
Any nutritional information is meant only as a guide and approximate only.