Chicken and Vegetable Pie – With Garden Herb Smoked Onion
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Chicken and Vegetable Pie - With Garden Herb Smoked Onion


500g skinless, boneless chicken breast fillets – cubed
4 carrots, sliced
150g frozen garden peas
3 to 4 stalks celery, sliced
75g butter
1 Large Barbismoked™ Garden Herb Smoked Onion, chopped
5 tablespoons plain flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
400ml chicken stock
150ml milk
1 packet shop-bought puff or flaky pastry


Prep:20min › Cook:50min › Ready in:1hr10min
Preheat oven to 220 C / Gas mark 7.
In a saucepan, combine chicken, carrots, peas and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook Barbismoked™ Garden Herb Smoked Onion in butter until soft and translucent. Stir in flour, salt, pepper and celery seed. Slowly stir in chicken stock and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Prepare a 23cm (9 in) pie dish by lining with pastry, reserving pastry to cover.
Place the chicken mixture in bottom of the prepared pie dish. Pour hot liquid mixture over. Cover with top pastry, seal edges, and cut away excess pastry. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.


Based on a recipe featured on All Recipes


Buy  Barbismoked™ Garden Herb Smoked Onion


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