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Cheesy chicken veggie pie
Cheesy chicken veggie pie

Before you jump to Cheesy chicken veggie pie recipe, you may want to read this short interesting healthy tips about Here Are A Few Basic Reasons Why Consuming Apples Is Good.

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At this point we are going to explain to you the reason why these minerals and vitamins are key to good health. As I am certain you know, research is being carried out all the time and there have been studies that have been done that clearly show that apples can reduce some cancer risks. And on the list of cancers which apples can help defend against is colon cancer and even lung cancer. That point alone really should be enough to make sure individuals are eating at least one apple a day.

And now you understand why men and women tell you that you should eat an apple every day. In this article we just dealt with several of the benefits of eating an apple a day. If you look and ask around, you are going to come to see that the benefits can appear limitless. So do yourself a favor and grab some apples the next time you go to supermarkets. It can truly help your overall health for short term and also for the long haul.

*We hope you got benefit from reading it, now let’s go back to cheesy chicken veggie pie recipe. To cook cheesy chicken veggie pie you need 13 ingredients and 5 steps. Here is how you achieve that. *

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

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