Creamy Chicken And Vegetable Pie Recipe

About this recipe

A hearty and comforting dinner pie filled with tender chicken, peas, and a creamy thyme-infused sauce, all encased in a flaky lattice crust. Perfect for a satisfying evening meal.

Ingredients

• 125 g Mooz Butter Garlic & Herbes
• 10 g Fresh Thyme
• 200 g Delichic Chicken Broth
• 500 g Organically Grown White Onion
• 250 ml Coco Mama Coconut Milk
• 100 g Broccoli Florets
• 450 g Switz Filo Pastry Sheets
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Preheat your oven to 425°F (220°C).
2. 2. Prepare your pastry dough as directed, rolling out two-thirds of it to fit into a 9-inch pie pan for the bottom crust. Roll the remaining dough into a rectangle about 10 x 6 inches and cut it into 12 strips, each 1/2-inch wide, for the lattice top.
3. 3. In a large saucepan, melt 2 tablespoons of Mooz Butter Garlic & Herbes over low heat. Stir in 2 tablespoons of Twf Bread Flour T55 - Specialised Maida, 1 teaspoon of Tata Salt (Vacuum Evaporated Iodised), and 1/8 teaspoon of Tata Sampann Pure Black Pepper Powder, and 1/8 teaspoon of Fresh Thyme. Cook the mixture over low heat, stirring constantly, until it becomes smooth and bubbly.
4. 4. Remove the saucepan from heat and gradually stir in 1 cup of Delichic Chicken Broth and 1/2 cup of Coco Mama Coconut Milk. Return the saucepan to the heat and bring the mixture to a boil, stirring constantly. Let it boil for 1 minute until thickened.
5. 5. Stir in 1/2 cup of cooked, shredded chicken, 1 diced Organically Grown White Onion, and 1/2 cup of chopped broccoli florets. Mix well to combine.
6. 6. Pour the chicken and vegetable mixture into the prepared pastry-lined pie pan. Arrange the pastry strips over the filling in a lattice pattern. Trim the edges and fold the bottom crust over the strips, sealing and fluting the edges.
7. 7. Cover the edges of the pie with 2 to 3 inches of aluminum foil to prevent excessive browning. Place the pie in the preheated oven and bake for 35 to 40 minutes, removing the foil during the last 15 minutes of baking, until the crust is golden brown.
8. 8. Remove the pie from the oven and let it cool for a few minutes before serving. Enjoy your chicken and vegetable pie!