Delicious Chicken And Vegetable Pie Recipe


Delicious Chicken And Vegetable Pie Recipe

Our delicious chicken and vegetable pie recipe makes for an amazing Winter warming dinner idea. Not only is it simple to make, it is also packed full of nutritious vegetables to help you achieve your 5-a-day fruit and vegetable requirements.

As a mother of two extremely fussy eaters, I know all too well how real the battle is of getting picky eaters to even try their food. My eldest is great, he will eat his main meal if I offer chocolate for pudding. However, my youngest simply rejects every meal on sight, if it doesn’t look like pizza or pasta (*huge sigh*). As you can appreciate, this makes almost every dinner a battle. When I find a meal that gets a thumbs up, I probably dance around my kitchen celebrating just a little too much!

Although this meal might not be super healthy because I have used home made shortcrust pastry, it does get the thumbs up. In my books that makes it a great family meal option because at least the kids are eating a few healthy vegetables. If you are concerned about using shortcrust pastry, just swap it for filo pastry which has a lower fat content.

Chicken And Vegetable Pie Ingredients

To cook this family friendly delicious chicken and vegetable pie recipe, you will require the following ingredients:

Chicken And Vegetable Pie

  • Chorizo (70g)
  • 2 Chicken Breasts
  • 3 Carrots
  • 1 Onion
  • Frozen Peas (150g)
  • Frozen Sweetcorn (150g)
  • 1 Ham Stock Cube
  • 1 Chicken Stock Cube

Shortcrust Pastry

  • Unsalted Butter (110g /4oz)
  • Plain Flour (200g/7oz)
  • Pinch of salt
  • 2-3 tbsp Very Cold Water

How To Make Your Own Pastry

Making homemade pastry used to always scare me, until one day I realised just how easy it is to make. If I’m honest it wasn’t out of choice that I discovered this, I had simply run out of pre-made pastry in the fridge!! 

So, out came the online recipe book, and I discovered this “Quick, Easy, Shortcrust Pastry Recipe’ by the website about.com. It really couldn’t be more easy, so save yourselves a few bucks by making your own homemade pastry in just 15 minutes.

Shortcrust Pastry Recipe

  1. Grab a large bowl, then put the flour, butter and salt in it.
  2. Use your fingertips to rub the butter into the flour. Keep rubbing until you reach a breadcrumb consistency.
  3. Add 2-3 tbsp of cold water to the bowl.
  4. Use a cold knife or spoon to stir the mixture, until the dough binds together.
  5. Wrap dough in cling film, then place in fridge for 15-30 minutes.
  6. Sprinkle a light dusting of plain flour over the worktop.
  7. Remove pastry from fridge.
  8. Use a rolling pin to roll out the pastry for baking.

How Do You Keep Pastry From Getting Soggy On The Bottom?

I used to always find this an issue, however the solution was easier than I thought.

From my experience, if you want to prevent the pastry bottom getting soggy, simply cook the pastry on its own in the oven for approximately 10 minutes. Once the base of the dish has hardened up, you can simply place your ingredients into the pie dish, then continue cooking in the oven.

Individual Chicken And Vegetable Pies

If you love our healthy chicken and vegetable pie recipe, but want to make individual pies then you can divide the pastry, and chicken/vegetable mixture across multiple smaller pie dishes.

Make sure you keep an eye on the cooking times though, as smaller pies are likely to cook faster than one large pie. Our large pie cooks for 35 minutes in the oven, so I would recommend you keep checking on your individual pies after they have been cooking for 20 minutes.

Once cooked through, and piping hot, serve and enjoy your pie with a side dish of sugar snap peas.

Healthy Chicken And Vegetable Pie Recipe

This chicken and vegetable pie recipe is a healthy dinner idea that your entire family will enjoy. It is packed full of vegetables to give your little people the nutrients, vitamins and minerals that they need to grow up fit and healthy.

Whilst creating this recipe, I focused on achieving two things:

  1. Great value for money: This recipe is cheap, and budget friendly, because it includes basic vegetable ingredients that you are likely to already have sat in your fridge, or freezer. So no expensive shopping trip required.
  2. Child Friendly: I have used frozen peas and sweetcorn in this recipe, because I personally find these two ingredients to have a higher eating success rate with my children!

What Do You Serve With Chicken Pie?

1. Chicken And Vegetable Pie In Gravy

Our healthy chicken and vegetable pie recipe works well with caramelized onion gravy.

2. Sugar Snap Peas

In this particular recipe I serve sugar snap peas as an extra vegetable on the side. This super yummy vegetable can be purchased at great value from supermarket chains like Lidl or Tesco. 

3. Mustard Mashed Potato

Another great complement to our chicken and vegetable pie, would be mustard mash potato. Just make your mashed potato as normal, then add approximately 1 tbsp of mustard into the mix. Ideally you should use dijon mustard, though other types would work well too (except wholegrain mustard!).

Delicious Chicken And Vegetable Pie Recipe

Delicious Chicken And Vegetable Pie Recipe

If you have fussy eaters, try our easy delicious chicken and vegetable pie recipe. It's packed full of healthy vegetables and always gets a thumbs up.

Ingredients

  • 2 x Chicken Breasts
  • 3 x Large Carrots
  • 150g Frozen Peas
  • 150g Frozen Sweetcorn
  • 1 x Onion
  • 1 x Ham Stock Cube
  • 1 x Chicken Stock Cube
  • 150g Sugar Snap Peas
  • 150ml Milk
  • 1.5 tbsp Olive Oil
  • 5 tbsp Plain Flour
  • 1/2 tsp Salt
  • 1/4 tsp Ground Black Pepper

Instructions

Meal Preparation:

Shortcrust Pastry

  1. Find a large bowl, then place the flour, butter and salt into it.
  2. Using your fingertips, rub the butter into the flour. Keep doing this until the mixture resembles breadcrumbs.
  3. Add water to the bowl, then use a cold knife or fork to stir the dough until it binds together.
  4. Wrap the dough in cling film, then place in the fridge for a minimum of 15 minutes (maximum 30 minutes).

Chicken and Vegetable Mix

  1. Finely slice onion
  2. Peel carrots and cut into disk shapes (circles)
  3. Cut chicken into bite sized pieces
  4. Peel skin off chorizo, then slice into small chunks (approximately ½ cm)
  5. Boil kettle. Pour 400ml of boiling water into pyrex jug. Add stock cubes, to make stock.

Cooking Instructions

  1. Heat oven to 200° degrees celsius.
  2. Pour olive oil into a large frying pan.
  3. Heat frying pan over high heat for 30-60 seconds, until the oil is warm.
  4. Reduce heat to medium, then add chicken chunks and fry for 5 minutes until slightly brown.
  5. Remove chicken from pan, then put to the side.
  6. Add ½ tbsp oil to frying pan.
  7. Place chorizo and onion into the pan, and fry for 5 minutes.
  8. Remove chorizo and onion from the frying pan, and put to the side.
  9. Sprinkle a light dusting of flour on worktop, then take pastry out of fridge. Split the pastry into two pieces and use a rolling pin to roll both pieces flat. Roll first pastry until it is large enough to fill the pie dish base and sides (23cm/9in pie dish). Roll the second piece of pastry until it is large enough to act as a lid for the pie.
  10. Line the pie dish dish with pastry. Use a fork to stab holes in the pastry base. Cook pastry in oven for 10 minutes.
  11. Put carrots into large saucepan.
  12. Pour boiling chicken and ham stock into large saucepan, and boil carrots for 5 minutes.
  13. Add peas and sweetcorn to saucepan and boil for a further 5 minutes.
  14. Scoop out the carrots, peas and sweetcorn from the large saucepan, then place to the side.
  15. Take pastry dish out of oven. Allow to cool.
  16. Return to large saucepan, and cook on a low/medium heat. Add salt, pepper and plain flour to saucepan and whisk together carefully.
  17. Gradually add milk and whisk until the sauce thickens. This process takes roughly 5 minutes.
  18. Mix chicken, onion, chorizo and vegetables into thickened sauce. Once combined, pour mixture into pie base.
  19. With the remaining pastry, add the lid to the top of the pie. Spike the pastry lid with a fork, to allow the steam to escape from th pastry.
  20. Cook in the oven for 35 - 40 minutes, or until the pie is golden brown.
  21. Steam sugar snap peas for 5 minutes.
  22. Remove pie from oven.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 222 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 37mg Sodium: 407mg Carbohydrates: 22g Net Carbohydrates: 0g Fiber: 4g Sugar: 6g Sugar Alcohols: 0g Protein: 19g
Please note these calculations are approximate.

KGS Health and Fitness

Hi, I’m Katrina!  Welcome to my HEALTH and FITNESS website. KGS Health and Fitness was created to motivate people to get fit, and start living a healthier lifestyle. Explore my healthy recipes to find tasty meal ideas. Get active by following my varied fitness routines.

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