OK… this was actually SATURDAY SUPPER at our house, as is often the case with my Sunday Supper recipes – I make them on Saturday and post them on Sunday.
Having said that, I DID have a plate of this for breakfast too – because it was so yummy! And it’s been raining all night and my two pieces of vegemite toast just didn’t do the trick. No WONDER I have hips like an ampersand. Yet, I’m sure you’ll agree there is something about the rain that makes one abso-blooming-lutely-ravenous!
So here it is! Chicken and Vegetable Pie!
400g chicken fillets, chopped roughly
500g pontiac or desiree potatoes diced roughly
200g carrots, diced roughly
1 cup of frozen peas
1/2 cup of frozen corn
1 onion, diced finely
2 cloves of garlic, crushed
1 litre of chicken stock
2 tablespoons of seeded mustard
1/2 cup plain flour
1 or 2 sheets of puff pastry
You need an oven proof casserole dish (no lid necessary) for this recipe. If you are a vegetarian – just omit the chicken and amp up the vegies and substitute the chicken stock for vegie stock.
In a large saucepan, bring the potatoes, carrots, peas and corn to the boil in the STOCK. Simmer until all vegetables are tender.
Whilst that’s going on, take a fry pan and saute the onion, leek, chicken and garlic in the butter for about 5 minutes. Add the mustard and fry a bit more. Then throw in the flour and mix through – it’ll be a gluggy, pasty mess – but don’t worry.
Now, the vegetables are tender, right?! If they are, throw in the chickeny, oniony, floury mixture and simmer until the mixture thickens nicely. Season with lots of pepper and a wee bit of salt.
Pour into casserole dish and cover with a piece of puff pastry cut to the correct size. Press down the edges with a fork to seal and poke a few forky holes in the pastry to allow the air to escape. Paint with egg yolk and bake for 20 minutes in a moderate oven – or until golden!