Country Chicken and Vegetable Pie

See, my son couldn't wait to start his meal, he was reluctant for me to snap a photo :) Yes, we had a delicious, satisfying light dinner.  All in one meal, this is what I like, especially for my lazy weekends..





The flavour is great, not overly creamy or gluey, with enough gravy in it. And I see happy faces, especially my son, focusing and enjoying every bit of it.

This pie is good enough for us, a family of four.  I also made more salad and special drinks to go with the meal. Kids loved it and asked whether they can have pies every weekend. I am more than happy to do it as I also want to try more of these Women's Weekly Pies and savoury & sweet book of mine :)

Main ingredients here..

Lots of vegetables 

Recipe from here or here
Ingredients
2 tbsp olive oil
500g chicken breast fillets, chopped coarsely
1 Brown onion (150g), chopped coarsely
1 Carrot  (180g), chopped coarsely
1 celery stalk  (150g), trimmed, chopped coarsely
150g button mushrooms, sliced thickly
2 medium potatos  (400g), chopped coarsely
1 tbsp plain flour
1/2 cup  (125ml) dry white wine
1 cup  (250ml) chicken stock
1/3 cup  (80ml) pouring cream
1/2 cup  (60g) frozen peas
2 tbsp coarsely chopped fresh flat-leaf parsley
1 sheet puff pastry
1 egg, beaten lightly

Spoon mixture into a 1.5 litre pie dish

Lay a pastry sheet on top, edges crimpled, brush with egg wash

Methods
Preheat oven to 220C /425F. Oil a 1.5 litre ovenproof dish.
In a saucepan with half of the oil, cook the chicken until browned all over. Remove from the pan.
With the remaining oil, cook the onion, carrot, celery and mushrooms, keep stirring until it gets softened.
Add in the potato, cook for a minute.
Next add in the flour, stir and cook until mixture bubbles and become thickened.

Slowly stir in the wine, let it boil, continute to stir for 1 minute.
Bring the chicken back to the pan. Add in stock, stir to bring to boil.
Simmer, uncovered, about 8 minutes until potato is tender.
Add in the cream, peas and parsley. Stir to mix well.
Season to taste.
Let it cool.

Spoon mixture into the dish.
Top with pastry, trim edge and brush with egg.
Bake for about 20 minutes.