Cheesy chicken veggie pie
Cheesy chicken veggie pie

Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, cheesy chicken veggie pie. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Cheesy chicken veggie pie is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Cheesy chicken veggie pie is something which I have loved my whole life. They are nice and they look wonderful.

Inspired by my Mema's Chicken and Swiss quiche, this is a fun and easy variation that doesn't use any eggs. Serve with a crisp salad and/or giardiniera. This chicken potpie is like a cross section of real life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook 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. Prepare pie crust
  2. Make ready 2 sheets of frozen puff pastry, 3 sheets if your pie dish is large
  3. Prepare 1 tbsp oil or butter
  4. Make ready pie filling
  5. Get 1 1/2 cup chicken stock
  6. Get 1 1/2 tbsp oil or butter
  7. Make ready 3/4 cup diced celery
  8. Take 3/4 cup diced carrot
  9. Prepare 1 cup cooked chicken, shredded (I use leftover roast chicken)
  10. Make ready sauce
  11. Take 1/4 cup milk
  12. Prepare 2 tbsp corn flour
  13. Prepare 1 1/2 cup grated cheddar or tasty cheese

Pot pie is a comfort food classic. There's just something about creamy filling topped with golden, flaky pastry. Even though chicken pot pie is a go-to for most, this vegetarian version has quickly become our family favorite. I love to make this simple dish when my garden tomatillo plants give me too much and I'm left asking asking "What to do!".

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

Skillet Chicken and Broccoli Veggie Tot Pie is the ultimate fast and easy, family-friendly, one-pan comfort dish! Made in a skillet with chicken breast, celery, carrots, and broccoli, then finished in the oven with broccoli and cheese veggie tots. Similar to a chicken pot pie or shepherds pie, but with veggie tots in place of crust or mashed potatoes. Heat the oil in a nonstick skillet over medium-high heat. Peel and chop the onion as finely as possible.

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