Chicken pie, {Egg free & dairy free}

What you'll need

5 chicken thigh filets, cut into cubes
2 carrots, chopped
3 celery pieces, copped
1 zucchini, finally copped
1 brown onion, grated
1 leek, sliced
4 sheets of safe puff pastry, I have found the pampas puff pastry has no egg, milk or nuts
2 cloves of fresh garlic, crushed
2 tbs of plain flour
3 tsp of safe chicken stock powder 
olive oil
2 tbsp of nuttelex for greasing pie dish

Sauté the brown onion, leek and chicken in a saucepan for 5  min
add the remained vegetables and garlic, stirring, cook on med heat for 5 min
add 1 1/2 cups of water and chicken stock simmer until vegetables are cooked
grease two pie dishes, line with pastry, put a few holes in the pastry with a fork and cook for 10min at 180˚

By this time the vegetables should be cooked, mix the flour with a small amount of cool water to make a paste add the paste to thicken the sauce depending on how thick you like your sauce, you can add more water or flour.
Check the flavour, you may need to add more chicken stock, salt or pepper.
Pour into the pie dish and cover with puff pastry, put a few holes in the top with a fork
cook until browned around 30-40min on 180˚

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