Easy Chicken & Vegetable Pie

I've been asked for this recipe so many times that I thought I'd share it with you. Leave out the chicken if you'd prefer - works just as well. What makes this recipe so delicious is the crunchy pastry top, but no heavy pasty base.


There are 4 parts to this pie - a variety of vegetables, 1kg of chicken thighs chopped, white sauce and a pastry top.


Chop a large sweet potato into 2 cm cubes and microwave for about 5 minutes until soft. Chop and saute - 2 onions, 2 carrots, celery, capsicum, a red chilli and 2 cloves of garlic. Add broccoli. peas and corn. Drain the sweet potato, add in with the other vegetables and allow to cook on a low heat. Add salt and pepper and some fresh rosemary.


Stir in the chicken pieces and allow to cook while you make the white sauce. Add 100gm of butter to a pan, melt and add 1/2 a cup of plain flour. Allow butter and flour to bubble and thicken then add 1/2 cup of milk and 1/2 cup of chicken stock. Keep stirring over a medium heat until you have a creamy firm white sauce. Add a little more milk and chicken stock if it's too thick. Add the white sauce to the chicken and vegetables, mix well and cook for 10 minutes or until the chicken is almost cooked.


Pour your chicken, vegetable and white sauce mixture in to a dish and place one sheet of puff pastry on top. Stab pastry with a sharp knife and place in the oven for 30 to 40 minutes on 200 celsius.


All that's needed to compliment this pie is a leafy green salad. 

Enjoy your creative life, Jules