Monday, 16 July 2012

Meals under $10 - Easy Chicken and Vegetable Pie

This weeks meal for feeding your family for under $10 is a quick and easy chicken and vegetable pie.  This recipe can be adapted to suit whatever vegetables you have on hand so is a good end of the week meal to use up the last of those carrots, celery, mushrooms etc in the bottom of the fridge.

I have used the left over chicken from a roast in this pie but you could any cooked chicken you have.

Easy Chicken and Vegetable Pie

2 cups cooked chicken, cubed or shredded
1 large onion, diced
1 clove garlic, crushed
1/2 tsp dried thyme (or tarragon)
2 carrots cut into cubes
1 potato cut into cubes
1 cup peas, fresh or frozen
2 sticks celery, sliced
1 tablespoon plain/all purpose flour
1-2 cups chicken stock
Olive oil for frying

Pre-made pastry (I used a sheet of ready rolled shortcrust pastry from the supermarket for this pie as it was in my freezer and needed using up, but you could make your own pastry).

Heat oil in pan and gently saute onions and garlic until soft.  Add all other vegetables and thyme and cook for 3 to 4 minutes.  Stir in 1 tablespoon of flour and cook over a gentle heat for 1 minute.  Add chicken stock (or if you have some left over white wine you can use 1 cup of that and 1 cup of stock).  Stir until thickened.  Add the cooked chicken and stir through. Season with salt and pepper.  The mixture should be wet but not runny.

Pour the chicken and vegetable mixture into a shallow pie dish and top with the pastry.

Cook in a pre-heated oven at 180C (350F) for 20 minutes or until pastry is cooked and golden.

Serve with some mashed potatoes or potato wedges and enjoy.


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