Cheesy chicken veggie pie
Cheesy chicken veggie pie

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, cheesy chicken veggie pie. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

You'll love this no egg chicken and veggie pie. It won a blue ribbon and the cream cheese makes it tangy and the vegetables balance well with the chicken. The acid from a good vinaigrette or pickled pepper really cuts through the richness of the pie.

Cheesy chicken veggie pie is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Cheesy chicken veggie pie is something that I have loved my whole life. They are nice and they look fantastic.

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

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

This veggie pot pie soup is packed with vegetables, and goes beautifully with some crusty bread - it tastes indulgent, but is full of nutrition too! Welcome to Easy Cheesy Vegetarian, formerly Amuse Your Bouche! We know you like chicken, so we've prepared this cheesy recipe with macaroni and vegetables for your enjoyment. Cheesy Veggie Chickpea Burgers - easy to prepare and taste amazing!!

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

Coated in breadcrumbs and lightly fried until crisp. Meat free and easy to make A total risky move (considering my struggles to get Chris to eat any vegetarian meals without feeling like he's missing out), but I figured the addition of. Place chicken and vegetables into a deep pie dish, leaving behind the juices. Mix cornflour with milk and add to juices, bringing to the boil to thicken. Skinnytaste > Main Ingredient > Chicken Recipes > Skillet Cheesy Chicken and Veggie "Rice".

So that’s going to wrap it up for this special food cheesy chicken veggie pie recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!