Cheesy chicken veggie pie
Cheesy chicken veggie pie

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, cheesy chicken veggie pie. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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Cheesy chicken veggie pie is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Cheesy chicken veggie pie is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can have cheesy chicken veggie pie using 13 ingredients and 5 steps. Here is how you cook that.

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. Make ready 1 tbsp oil or butter
  4. Take pie filling
  5. Make ready 1 1/2 cup chicken stock
  6. Make ready 1 1/2 tbsp oil or butter
  7. Prepare 3/4 cup diced celery
  8. Prepare 3/4 cup diced carrot
  9. Prepare 1 cup cooked chicken, shredded (I use leftover roast chicken)
  10. Prepare sauce
  11. Prepare 1/4 cup milk
  12. Get 2 tbsp corn flour
  13. Prepare 1 1/2 cup grated cheddar or tasty cheese

It won a blue ribbon and the cream cheese makes it tangy and the vegetables balance well with the chicken. With a few simple shortcuts, this classic homemade pot pie from scratch can be made quickly and easily, and without canned soup! Leftover chicken from a deli rotisserie bird or from a roast turkey can be mixed in with the frozen vegetables for a heartier pie. In a medium bowl, stir together the cooked chicken, frozen vegetables, soup and some seasoning.

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

Leftover chicken from a deli rotisserie bird or from a roast turkey can be mixed in with the frozen vegetables for a heartier pie. In a medium bowl, stir together the cooked chicken, frozen vegetables, soup and some seasoning. Chicken Tikka Pie with Veggie and cheesy busters. Great recipe for Chicken Tikka Pie with Veggie and cheesy busters. #oven A pie is a baked dish which is usually made of a pastry dough can contains a filling of various sweet or savory ingredients. If you are a non vegetarian foodie and at the same time want to try some fusion in your food then.

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