Today we have teamed up with the team at NZ’s own “Love Food Hate Waste” campaign, and we will be making an easy homemade Chicken and Vegetable pie using Mrs Rogers Mixed Herbs and Mrs Rogers salt and pepper.
Thaw pastry according to instructions on the
packet.
Preheat oven to 180ºC
Heat one tablespoon of oil in a frying pan and
fry the chicken until it is cooked. Transfer the
chicken into a bowl and set aside.
Add one tablespoon of oil to the same frying
pan and cook the onion and garlic until soft
and clear.
Add carrots, mixed vegetables, green beans
and mixed herbs and cook for approximately 5
minutes or until the vegetables are beginning
to soften.
Add the chicken and the chicken stock to the
frying pan and mix well.
Mix the cornflour with the milk and then add to
the frying pan. Season with salt and pepper.
Once the mixture is boiling, turn down the
heat and allow it to simmer until the sauce
has thickened. Stir often. This may take 5 or 10
minutes. Once thickened remove from heat and
allow to cool slightly.
Grease a pie plate or oven proof dish with oil and
place a layer of pastry in the bottom. You may
need to cut your pastry in some places and add
it to other places to make it fit. Note: Don’t use
more than two sheets of pastry as you need the
rest to make the Mexican empanadas.
Pour the chicken and vegetable mixture on top
of the pastry and top with the second sheet of
pastry.
Press the edges of the pastry together and trim
off excess pastry. Seal the edges by pressing
them together with a fork. Poke a few holes on
the top to let steam escape. Brush the top of
the pie with the beaten egg.
Cook for 30-40 minutes or until the pie is puffed
and golden.
Let the pie cool for 5 to 10 minutes before
serving.
: Brush any pastry offcuts with beaten egg
and bake in the oven for 10-15 minutes at the
same time as you’re cooking the pie for a tasty
snack.
LEFTOVERS: Eat for lunch the next day.
Ingredients
Directions
Thaw pastry according to instructions on the
packet.
Preheat oven to 180ºC
Heat one tablespoon of oil in a frying pan and
fry the chicken until it is cooked. Transfer the
chicken into a bowl and set aside.
Add one tablespoon of oil to the same frying
pan and cook the onion and garlic until soft
and clear.
Add carrots, mixed vegetables, green beans
and mixed herbs and cook for approximately 5
minutes or until the vegetables are beginning
to soften.
Add the chicken and the chicken stock to the
frying pan and mix well.
Mix the cornflour with the milk and then add to
the frying pan. Season with salt and pepper.
Once the mixture is boiling, turn down the
heat and allow it to simmer until the sauce
has thickened. Stir often. This may take 5 or 10
minutes. Once thickened remove from heat and
allow to cool slightly.
Grease a pie plate or oven proof dish with oil and
place a layer of pastry in the bottom. You may
need to cut your pastry in some places and add
it to other places to make it fit. Note: Don’t use
more than two sheets of pastry as you need the
rest to make the Mexican empanadas.
Pour the chicken and vegetable mixture on top
of the pastry and top with the second sheet of
pastry.
Press the edges of the pastry together and trim
off excess pastry. Seal the edges by pressing
them together with a fork. Poke a few holes on
the top to let steam escape. Brush the top of
the pie with the beaten egg.
Cook for 30-40 minutes or until the pie is puffed
and golden.
Let the pie cool for 5 to 10 minutes before
serving.
: Brush any pastry offcuts with beaten egg
and bake in the oven for 10-15 minutes at the
same time as you’re cooking the pie for a tasty
snack.
LEFTOVERS: Eat for lunch the next day.
