Creamy Chicken and Vegetable Pie

Serves: 6

Edit

Update

Cancel

Total Time: 45

Prep Time: 25

Cook Time: 20

• ? 300ml (½ pint) hot vegetable stock, made with 1tbsp Marigold Swiss Vegetable Bouillon Powder
• ? 4 boneless, skinless chicken thighs,
• chopped into bite-sized pieces
• ? 4 rashers smoked back bacon, chopped
• ? 400g small button mushrooms
• ? 125g each broccoli florets and peas
• ? 2tbsp plain fl our
• ? 150ml double cream
• ? 2tsp Dijon mustard
• ? 2tbsp chopped fresh tarragon
• ? 2 large fi lo pastry sheets, weighing
• approx 75g
• ? A little melted butter, for brushing
• Marigold Swiss Vegetable Bouillon Powder is a Good Housekeeping Food Awards 2010 winner; for more brilliant product winners click here

Method

1. Pour stock into a large sauté or deep-sided frying pan. Cover and bring to the boil, then add the chicken and bacon. Cover and simmer gently for 5min or until chicken is cooked through. Remove meat with a slotted spoon and set aside.
2. Add mushrooms to the pan, cover and simmer for 3-4min until starting to soften. Add the broccoli and peas, then simmer, uncovered, for 1-2min until almost tender. Lift out the vegetables and gently toss through the chicken and bacon. Strain the cooking liquid into a bowl and return it to the pan.
3. Preheat grill. In a small bowl, combine a little of the cooking liquid with the flour, then transfer this mixture to the pan. Pour in the cream. Bubble for 3min, whisking frequently, until thickened. Add the mustard and tarragon and check the seasoning.
4. Empty the chicken, bacon and vegetables into a 2 litre (3½ pint) ovenproof dish. Pour over the sauce. Brush each fi lo sheet with a little butter and cut each into four pieces. Scrunch each piece into a rosette and dot over the pie. Grill until golden and crisp. Serve immediately.
5. More Good Housekeeping recipes
6. All of our magazine recipes
7. Try our recipe search

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!