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Chicken, vegetable and mushroom pie
By Sally Bee
Family Cookbook by Sally Bee
Prep time: 20 min
Cook time: 50 min
Serves: 4
Sally Bee’s chicken, vegetable and mushroom pie is the perfect recipe for using up leftover veg. Try using a rainbow of vegetable colours for a pie full of nutrients
Ingredients
• 150 g button mushrooms, halved
• 4 skinless and boneless chicken breasts, halved
• 500 ml chicken stock
• 4 tbsp white wine
• 1 bay leaf
• 700 g mixed vegetables, peeled and chopped (see tips)
• 1 onion, peeled and chopped
• 2 tbsp cornflour
• 2 tbsp milk
• 2 tbsp mixed herbs, chopped, such as parsley, thyme, oregano and marjoram
• 8 sheets filo pastry
Tips and suggestions
For the veg, use anything you have available in your fridge; carrots, cabbage, leeks, peppers, sweetcorn, green beans, or frozen vegetables
Don't unwrap the sheets of filo pastry until you need them, otherwise they will dry out.
A Must Buy
Healthy Food Recipes
Method
1. Preheat the oven to 200C/180C fan/gas 6. Fry the mushrooms in a bit of oil, then drain and set aside.
2. In a large lidded pan, poach the chicken breasts in stock and wine, and add the bay leaf over a medium heat for 15-20 minutes.
3. Then, add the veg and onions to the chicken, then cover and cook for a further 5 minutes.
4. With a slotted spoon, remove the chicken, veg and mushrooms from the juice and transfer to a deep pie dish. In a cup, mix the cornflour and milk and add to the stock in the pan. Bring to the boil, stirring continuously until it has thickened. Add the herbs and season with pepper, then pour the thickened sauce into the pie dish.
5. Prepare the pastry crust by scrunching sheets of filo up separately into loose balls and placing on top of the filling. Cover the top of the filling with them, and brush some olive oil on top. Bake in the oven for 15-20 minutes until the top is crisp and browned.
Lis Parsons 2014