Cheesy chicken veggie pie
Cheesy chicken veggie pie

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, cheesy chicken veggie pie. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Cheesy chicken veggie pie is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Cheesy chicken veggie pie is something that I’ve loved my whole life.

You'll love this no egg chicken and veggie pie. It won a blue ribbon and the cream cheese makes it tangy and the vegetables balance well with the The acid from a good vinaigrette or pickled pepper cuts through the richness of the pie. You can also do this with meatballs and marinara (Italian Sub. This crazy colorful recipe is easy, cheesy, and full of flavor!

To begin with this particular recipe, we have to prepare a few components. You can cook cheesy chicken veggie pie using 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Cheesy chicken veggie pie:
  1. Make ready pie crust
  2. Prepare sheets of frozen puff pastry, 3 sheets if your pie dish is large
  3. Take oil or butter
  4. Get pie filling
  5. Prepare chicken stock
  6. Take oil or butter
  7. Prepare diced celery
  8. Prepare diced carrot
  9. Get cooked chicken, shredded (I use leftover roast chicken)
  10. Take sauce
  11. Get milk
  12. Prepare corn flour
  13. Prepare grated cheddar or tasty cheese

Cheesy Chicken Pot Pie is comfort food at it's finest. It's a great dish all year round. No need to mess with a pie crust. This recipe for Cheesy Chicken Pot Pie is easy to throw together and would be the perfect meal to make for a family or friend who could use a little comfort in.

Steps to make Cheesy chicken veggie pie:
  1. PASTRY - Grease pie dish with oil or butter and use one pastry sheet to line the tray, adding another half a sheet if your pie dish is large (using your fingers to join the edges). Cut off excess, add a few fork pricks, and blind bake the pastry in a low temperature oven until mostly cooked, about 10 minutes, and let cool.
  2. PIE FILLING - Heat oil or butter over a medium heat and add diced celery and carrot to slightly soften and sweat, just a few minutes. Add the chicken stock, bring to boil and then reduce heat to simmer for 5 minutes or so. Add the shredded cooked chicken and heat through. Remove the saucepan from the heat and drain and reserve any liquid.
  3. SAUCE - Heat milk and corn flour over a low heat, stirring constantly to keep it smooth. Add some of the drained chicken stock a tablespoon or so at a time (about a quarter to half a cup), continuing to stir, until you have the amount of sauce you like for a pie. Make sure the sauce is a good thickness as you don't want a watery pie.
  4. PUT IT TOGETHER - Add the sauce mix and cheese to the veggie/chicken mix and stir. Pour this combination into the blind baked pie crust. Top with the remaining pastry sheet, cut off excess, crimp the edges to seal, and put a few fork pricks in the top. Bake in a preheated oven, medium temperature, for about 30 minutes or until the top pastry has crisped up and is golden.
  5. HINTS AND TIPS - Blind baking - 1. To avoid the pastry ballooning, weight down the pie base with dried beans over grease proof paper (or oil sprayed foil if you don't have paper), and if necessary, remove the beans/paper for a few minutes at the end to help the bottom cook. - 2. If your oven runs hot like mine, to prevent the edges burning, get a large sheet of foil, cut out and discard a centre circle that is slightly smaller than the pie, and wrap the remaining foil over the edge of the pie so that the edges are protected and the centre and sides are exposed. If necessary, do this for the next baking stage as well, removing at the end to ensure the edge is crispy. - - Pie filling - 1. If your pie dish is large, add proportionate amounts extra of chicken and veggies. Don't overload the pie with chicken unless this is what you like, as it can end up too meaty. - 2. If you like things salty, add salt to the veggies, but you shouldn't need it as the stock will have salt. - 3. I use leftover ro

No need to mess with a pie crust. This recipe for Cheesy Chicken Pot Pie is easy to throw together and would be the perfect meal to make for a family or friend who could use a little comfort in. Chicken Pot Pie CasseroleThe Cookin' Chicks. Cheesy Veggie Chickpea Burgers - easy to prepare and taste amazing!! Coated in breadcrumbs and lightly fried until crisp.

So that’s going to wrap it up for this exceptional food cheesy chicken veggie pie recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!