Chicken and vegetable pie
Description
Perfectly pairs with tea and coffee. Recipe for a pie filled with chicken breast, carrots, celery, onion, garlic, and thyme. An ideal hearty pie for cold autumn weather. Can be served with tea or coffee.
Instructions
- 1
Step 1
1. Make the pie crust. Cut the butter into small pieces. In a food processor, mix the dry ingredients for several seconds. Add the shortening and process until the mixture resembles wet sand.
- 2
Step 2
2. Add the butter and mix until crumbled, until the mixture again resembles wet sand.
- 3
Step 3
3. Transfer the mixture to a large bowl. Add about 6 tablespoons of cold water and mix with a spatula, adding more water if the dough is too dry.
- 4
Step 4
4. Place the dough on a lightly floured surface, handling it as little as possible. Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 2 hours or overnight.
- 5
Step 5
5. Prepare the filling. Chop the carrots, celery, and onion. Cut the chicken breasts into pieces. Melt butter in a large skillet over medium heat. Add the onion, carrots, and celery. Cook the vegetables until tender, about 7–10 minutes. Add minced garlic and thyme, stir and cook for 20–30 seconds.
- 6
Step 6
6. Add flour. Slowly pour in the sherry. Mix in chicken broth, about 1 cup at a time. Add salt and bay leaf, simmer over medium heat for 10 minutes, stirring occasionally. Add more salt and pepper to taste, mix in the sliced chicken breasts, and cook for another 10 minutes.
- 7
Step 7
7. Preheat the oven to 220 degrees. Take one portion of the dough out of the refrigerator and roll it out to a thickness of 6 mm. If you are making one large pie, roll the dough into a rectangular shape. Cut the rolled dough to fit the size of your pie pans.
- 8
Step 8
8. Place the dough into the molds and fill with the filling. Cover the top with the remaining dough. Repeat with the remaining dough and filling. Bake for 20 minutes. Let cool for 5 to 10 minutes before serving.