Pot pie with chicken and vegetables
Description
The special feature of this pie is that its filling is made liquid, with plenty of sauce or gravy. It's best to bake this pie in small pots or a deep dish, as the filling will leak out when sliced. You can prepare it in individual portions or in a large dish. The pie should be served with a spoon so that all the ingredients end up on the plate (if you're using a large dish).
Instructions
- 1
Step 1
1. Peel the potatoes and cut them into cubes. Boil the potatoes in salted water until cooked.
- 2
Step 2
2. Cut the chicken meat into pieces, season with salt and pepper. Place the meat in a pan with olive oil, fry the fillet until cooked through, then remove from the pan.
- 3
Step 3
3. Finely chop the onion, return the skillet to the heat, add the onion, and sauté until golden brown.
- 4
Step 4
4. Add the frozen vegetables to the onion and cook for another 2-3 minutes.
- 5
Step 5
5. Return the previously seared meat to the vegetables in the pan, and also add the potatoes. Pour in the milk, add thyme, flour, season with salt, and cook until a thick consistency forms.
- 6
Step 6
6. Divide the dough into 2 parts and roll each part into a sheet. Line 2 separate deep pans with the dough, letting the edges hang over. Add the filling to each pan.
- 7
Step 7
7. Fold the overhanging edges of the dough into the center, then brush the pie with egg to achieve a beautiful crust.
- 8
Step 8
8. Bake the pies in a preheated oven at 190 degrees for about 30-40 minutes. Serve the pie hot, 5-7 minutes after removing from the oven.