Cheesy chicken veggie pie
Cheesy chicken veggie pie

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, cheesy chicken veggie pie. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Cheesy chicken veggie pie is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Cheesy chicken veggie pie is something which I’ve loved my whole life. They’re fine and they look wonderful.

Enjoy A Cheesy Fresh Packs Recipe And Find Out Just How Good It Is! 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.

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

It is a really nice pie and reheats well. The Best Creamy Chicken Vegetable Pie Recipes on Yummly Finally, assemble the Cheesy Cottage Pie. Add the cheesy mashed potatoes on top in dollops and spread it smooth to cover.

Steps 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 - 1. 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. - 2. 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. Spoon the chicken mixture into the pie plate. Place the remaining pie crust over the filling.

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