Cheesy chicken veggie pie
Cheesy chicken veggie pie

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, cheesy chicken veggie pie. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Cheesy chicken veggie pie is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Cheesy chicken veggie pie is something that I have loved my whole life.

You'll love this no egg chicken and veggie pie. It won a blue ribbon and the cream cheese makes it tangy and the vegetables balance well with the chicken. The acid from a good vinaigrette or pickled pepper really cuts through the richness of the pie.

To get started with this recipe, we have to first prepare a few ingredients. You can have cheesy chicken veggie pie using 13 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Cheesy chicken veggie pie:
  1. Make ready pie crust
  2. Make ready 2 sheets of frozen puff pastry, 3 sheets if your pie dish is large
  3. Get 1 tbsp oil or butter
  4. Get pie filling
  5. Get 1 1/2 cup chicken stock
  6. Prepare 1 1/2 tbsp oil or butter
  7. Take 3/4 cup diced celery
  8. Get 3/4 cup diced carrot
  9. Take 1 cup cooked chicken, shredded (I use leftover roast chicken)
  10. Get sauce
  11. Prepare 1/4 cup milk
  12. Take 2 tbsp corn flour
  13. Get 1 1/2 cup grated cheddar or tasty cheese

This recipe for Cheesy Chicken & Mushroom Pie is super easy to prepare and a joy to eat! Impress your friends with this amazing recipe! When you need something warm and comforting after a long day, there's nothing like a pot pie to warm the soul! Skinnytaste > Main Ingredient > Chicken Recipes > Skillet Cheesy Chicken and Veggie "Rice".

Instructions to make Cheesy chicken veggie pie:
  1. PASTRY Grease pie dish with oil or butter and use one pastry sheet to line the tray, adding another half a sheet if your pie dish is large (using your fingers to join the edges). Cut off excess, add a few fork pricks, and blind bake the pastry in a low temperature oven until mostly cooked, about 10 minutes, and let cool.
  2. PIE FILLING Heat oil or butter over a medium heat and add diced celery and carrot to slightly soften and sweat, just a few minutes. Add the chicken stock, bring to boil and then reduce heat to simmer for 5 minutes or so. Add the shredded cooked chicken and heat through. Remove the saucepan from the heat and drain and reserve any liquid.
  3. SAUCE Heat milk and corn flour over a low heat, stirring constantly to keep it smooth. Add some of the drained chicken stock a tablespoon or so at a time (about a quarter to half a cup), continuing to stir, until you have the amount of sauce you like for a pie. Make sure the sauce is a good thickness as you don't want a watery pie.
  4. PUT IT TOGETHER Add the sauce mix and cheese to the veggie/chicken mix and stir. Pour this combination into the blind baked pie crust. Top with the remaining pastry sheet, cut off excess, crimp the edges to seal, and put a few fork pricks in the top. Bake in a preheated oven, medium temperature, for about 30 minutes or until the top pastry has crisped up and is golden.
  5. HINTS AND TIPS Blind baking
  6. To avoid the pastry ballooning, weight down the pie base with dried beans over grease proof paper (or oil sprayed foil if you don't have paper), and if necessary, remove the beans/paper for a few minutes at the end to help the bottom cook.
  7. If your oven runs hot like mine, to prevent the edges burning, get a large sheet of foil, cut out and discard a centre circle that is slightly smaller than the pie, and wrap the remaining foil over the edge of the pie so that the edges are protected and the centre and sides are exposed. If necessary, do this for the next baking stage as well, removing at the end to ensure the edge is crispy.

Pie filling

  1. If your pie dish is large, add proportionate amounts extra of chicken and veggies. Don't overload the pie with chicken unless this is what you like, as it can end up too meaty.
  2. If you like things salty, add salt to the veggies, but you shouldn't need it as the stock will have salt.
  3. I use leftover ro

More cauliflower rice recipes you may like are Skillet Cauliflower "Arroz" con Pollo, Skillet Taco Cauliflower Rice, Cauliflower Rice Chicken Biryani, and King Crab Cauliflower Fried Rice. Our Cheesy Chicken Pot Pie features veggies and chicken in a cheesy sauce. Bring a delicious filling to a delicate crust with this Cheesy Chicken Pot Pie. They're a hit with grown-ups as well as kids and are a great lunch, snack or perfect for an appetizer. Place chicken and vegetables into a deep pie dish, leaving behind the juices.

So that’s going to wrap it up with this exceptional food cheesy chicken veggie pie recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!