Chicken and Vegetable Pie (Chelsea Winter) Recipe

Chicken and Vegetable Pie (Chelsea Winter)

About Chicken and Vegetable Pie

This hearty Chicken and Vegetable Pie is a delightful blend of tender chicken thighs, crispy bacon, and a medley of fresh vegetables, all enveloped in a rich, creamy sauce. The golden flaky pastry crust adds a satisfying crunch, making it a comforting and indulgent dish perfect for family dinners or gatherings.

The pie starts with seasoned chicken thighs roasted to perfection, then shredded and combined with crispy bacon. Sautéed garlic, leek, carrots, and thyme infuse the filling with aromatic flavors, while sliced mushrooms and chopped spinach add a wholesome touch. The creamy sauce, made with butter, flour, milk, cream, Parmesan cheese, and a hint of whole grain mustard, brings everything together with its smooth and savory richness.

Baked until the pastry is golden and the filling is bubbling, this large pie serves 4-6 people and promises a delicious, warming meal that everyone will love.

Chicken and Vegetable Pie Ingredients

▪️ 800g (1.75 pounds) boneless, skinless chicken thighs
▪️ 2 tablespoons olive oil
▪️ Salt and freshly ground black pepper
▪️ ¾ cup chopped bacon
▪️ 5 cloves garlic, finely chopped
▪️ 1 leek, white part only, sliced
▪️ 2 carrots, chopped into 1cm (¼ inch) cubes
▪️ 1 teaspoon fresh thyme leaves
▪️ 250g (½ pound) brown button mushrooms, sliced
▪️ 1½ cups chopped spinach, washed and squeezed
▪️ 75g (2.5 oz) butter
▪️ ½ cup plain flour
▪️ 1½ cups milk
▪️ ⅓ cup cream
▪️ ⅓ cup grated Parmesan
▪️ 2 teaspoons whole grain mustard
▪️ 2-3 sheets flaky pastry
▪️ ¼ cup milk and 1 egg, beaten together (for pastry wash)

How to make Chicken and Vegetable Pie

Step 1: Preheat Oven: Preheat the oven to 180°C (350°F) on fan bake. Take the pastry sheets out to thaw.

Step 2: Cook the Chicken: Coat the chicken thighs with half of the olive oil, salt, and pepper. Place in the oven for 15-20 minutes until golden and cooked through. Cool and shred into bite-sized pieces.

Step 3: Prepare the Bacon: While the chicken is cooking, fry the bacon until crispy. Drain on paper towels.

Step 4: Cook the Vegetables: Wipe out the pan and add the remaining olive oil over medium heat. Add garlic, leek, carrots, and thyme. Cook for 5 minutes until the excess moisture has evaporated.

Step 5: Combine Ingredients: Return the shredded chicken and bacon to the pan. Mix to combine and turn off the heat.

Step 6: Make the Sauce: In a separate pan, heat the butter over medium heat. Stir in the flour and cook for 4 minutes. Remove from heat and slowly pour in the milk, whisking continuously to avoid lumps. Whisk in the cream and Parmesan, then return the pan to the heat. Cook, stirring, for about 5 minutes until thickened. Stir in the mustard. Taste and season.

Step 7: Assemble the Pie: Add the sauce to the chicken mixture and mix gently to combine. Line a large pie dish with pastry. Spoon in the filling and top with another sheet of pastry. Seal the edges with a little milk and crimp with your fingers. Brush the pie with the beaten egg and milk mixture. Cut a couple of air holes in the top.

Step 8: Bake: Bake for 40 minutes or until the pie is cooked and golden brown.

Fun Facts about Chicken and Vegetable Pie

▪️ Chicken and Vegetable Pie is a classic comfort food, popular in many cuisines around the world.
▪️ The combination of chicken, bacon, and vegetables creates a balanced and nutritious meal.
▪️ This pie can be made in advance and reheated, making it a convenient option for busy families.

Chicken and Vegetable Pie Pairing Suggestions

▪️ Chicken and Vegetable Pie pairs well with a crisp green salad for a light and fresh contrast.
▪️ Serve with a side of roasted potatoes or mashed potatoes for a heartier meal.
▪️ A glass of Chardonnay or a light red wine like Pinot Noir complements the rich flavors of the pie.

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