Creamy Winter Pie

Assalamu alaikum wa rahmatullahi wa barakatuhu!



This recipe is for a Creamy Winter Pie. Nothing is more comforting and delicious in the winter than a pie! For this one, I used chicken, potatoes, carrots, onions and peas but you could add any vegetables you like. Make the filling ahead of time and use ready-made pastry, and you have a yummy dinner ready in no time.

A Simple List of Ingredients:

1. Potatoes
2. Carrots
3. Onions
4. Vegetable Oil
5. Boneless Chicken Pieces
6. Salt and Black Pepper
7. Butter
8. Plain Flour
9. Vegetable Stock 
10. Dried Thyme
11. Frozen Peas
12. Dried Parsley
13. Shortcrust Pastry



Bismillah, let's begin!

To make the filling, first prepare the vegetables. Peel three potatoes.

Peel three carrots.

Peel one onion.

Slice the potatoes into thin chunks.

Dice the carrots.

And, thinly slice the onion. Set all the vegetables aside.

Heat a few tablespoons of vegetable oil in a large saucepan.

Add one pound of boneless chicken pieces to the hot oil. You could also use chicken thighs.

Season with salt and black pepper, to taste.

Brown the chicken on a high heat for about 6 minutes.

Throw in the sliced vegetables.

Season them with salt and black pepper, to taste.

 Stir and cook for 7 minutes until the vegetables begin to soften slightly. 

Add two tablespoons of butter.

Stir the butter in until it melts.

Then, sprinkle in two tablespoons of plain flour.

Cook for 2 minutes.

Pour in 1 pint of vegetable stock.

Then, put in one tablespoon of dried thyme.

Bring to the boil, then simmer and cover for 15 minutes on a low heat.

Then, add a handful of frozen peas.

Along with one tablespoon of dried parsley.

Stir well, and then simmer for another 10 minutes.

Once cooked, taste for seasoning.

Place the filling into a large pie dish, and allow to cool for 15 minutes.

Preheat the oven to Gas Mark 5.

Next, take one block of shortcrust pastry which has been defrosted.

Roll out the pastry to fit the dish, and place onto the pie dish.

Brush the pastry with a beaten egg.

And, sprinkle on salt and black pepper, to taste.

Bake in the preheated Gas Mark 5 oven for 30 minutes until the pastry is golden brown and crispy. Serve immediately!

Creamy Winter Pie

Ingredients

·     3 Potatoes, peeled and chopped

·     3 Carrots, peeled and chopped

·     1 Onion, peeled and chopped

·     Few tablespoons Vegetable Oil

·     1 pound Boneless Chicken Pieces

·     Salt and Black Pepper, to taste

·     2 tablespoons Butter

·     2 tablespoons Plain Flour

·     1 pint Vegetable Stock

·     1 tablespoon Dried Thyme

·     Handful of Frozen Peas

·     1 tablespoon Dried Parsley

·     1 block Shortcrust Pastry, defrosted

Method

1. Heat the oil in a saucepan, and add the chicken. Season with salt and black pepper, and brown for about 6 minutes.

2.     Add the potatoes, carrots and onions. Season them with salt and pepper. Stir and cook for 7 minutes until the vegetables begin to soften slightly.

3.     Add the butter and stir in until it melts. Put in the flour, and mix well. Cook for 2 minutes. Pour in the vegetable stock and add the dried thyme. Bring to the boil, and simmer and cover for 15 minutes.

4.     Then, put in the peas and dried parsley, and cook covered for another 10 minutes. Preheat the oven to Gas Mark 5.

5.     Once the filling is done, place it into a large pie dish. Allow to cool for about 15 minutes.

6.     Roll out the shortcrust pastry to fit the top of the pie dish, and place it on. Brush the pastry with a beaten egg, and season it with salt and black pepper.

7.     Bake in the oven for 30 minutes until the pastry is golden brown and crispy. Serve immediately! 

You May Also Like:

Asparagus and Chicken Summer Pie

Not So Traditional Shepherds' Pie

Banoffee Pie

Wasalaam!