Kerrymaid’s Chicken & Vegetable Pie
This is a dish where you can really use your imagination! Use any veg that is in season and the pie will be different every time you make it.

PREP TIME: | COOKING TIME: | Serves |
---|---|---|
25 MINS | 45 MINS | 8 |
Premium Baking Block
Ingredients
- 450g (1lb) Chicken
- 115g (4oz) Mixed Vegetables
- 225g (8oz) Plain Flour
- 115g (4oz) Kerrymaid Premium Baking
- 30ml (1fl oz) Water
- 25g (1oz) Cornflour
- 600ml (1pt) Boiling water
- 1 Chicken stock cubes
- ½ tbsp Olive oil
Method
- Put the flour in a large bowl, cut the Kerrymaid Premium Baking Block into cubes and add to the mix until mixture resembles fine breadcrumbs
- Add the water and mix using the dough hook
- Wash and cut vegetables into small pieces and put into a saucepan, cover with water and cook until tender, drain and put to one side
- In olive oil, cook the chicken but do not brown
- Dissolve the stock cubes in 1 pint of boiling water, pour over the chicken and add the vegetables, thicken with the cornflour using a little of reserved water to mix
- Cook for a further 20–30 minutes
- Put the mixture into tins
- Roll out the pastry on a floured board so that it is slightly larger than the tin. Press the sides down and cut off any excess
- Bake at 200°C until golden brown
TOP TIP FROM OUR CHEF
- THIS DISH IS A GREAT SOURCE OF PROTEIN!
Allergens
- Cereals Containing Gluten Milk, Soya