Can I just say that this Creamy Chicken & Vegetable Pie is one your are going to want to file in favourites for those chilly autumn and winter evenings. Mark my words, you'll love it, so keep on reading for the ultimate comfort food!
I'm starting out this Monday feeling excited! Yes, excited because it's finally fall. Finally! The cool temperatures rolled in just yesterday with blustery wind a bit of rain and a feeling of the cosy factor. Bring on all the comfort food now please.
Tonight I'll be making a Seafood and Sweetcorn Chowder (can already be found on the blog). If you follow me on Instagram, I'll be making that later today in the stories and you can follow along. If you don't follow me on Instagram or know what goes on over there, it's a whole different world of bad lighting, terrible shaky videos and some pretty shocking photos at times. But it's a whole load of fun and I enjoy sharing "What's cooking in the kitchen", most days. So head over to the Instagram and check it out if you feel like a laugh.
Putting the weather aside for a minute, I just want to say a few things about food waste, substitution and recipe development. Three topics that go hand in hand for my money.
First and foremost today, who uses up what's in their fridge before moving on to new fresh ingredients? There was a time in my life when I wasn't the best at this. I would see a few wilted carrots, a tomato or two that had seen better days and maybe some herbs that should have been used a week ago. The past me would have filed them all under "compost immediately". But those days are long behind me and now I always look for new ways to use up less than perfect produce.
And that's where this recipe comes into play.
A few weeks ago on a beautiful and hot (I might add), afternoon, I decided I was going to make my trusty ol' Chicken and Leek Pie for dinner. It's a family pleaser and the dish is always empty at the end of dinner. So with no thinking involved, that's what I was making for dinner.
When I started looking around the fridge for the tub of mascarpone of cheese that I swore I had, well I didn't. No, no mascarpone cheese of any kind. And that is the ingredient that gives that particular sauce that special something. So, all of a sudden my no thinking dinner turned into a thinking dinner. This is where the substitution parts comes in you see.
Because I have lazy tendencies, there was no way I was putting on proper clothes and heading the 5 minutes up the road to buy mascarpone cheese. No way. And by proper clothes, you know what I mean, clothes that you are happy for public to see you donning. I know I'm not alone when I say my "house clothes" can consist of pretty much anything from pyjamas, dressing gowns, leggings, beach wraps and sometimes just a bathing suit in the height of the 40 degree summer. We can probably all agree that none of these are supermarket appropriate. Well, leggings maybe....maybe at a stretch. Bu sorry my 46 year old body shouldn't be strutting around the supermarket in leggings. So, that's probably a no as well.
So the supermarket was off the table because getting dressed involved too much effort on my part.
So, with no mascarpone cheese I was going to have to go with a creamy wine sauce. That works. And when I was pulling out the leeks I saw some very sad vegetables at bottom of the vegetable tray. That were destined for some beautiful dishes earlier in the week, but now I don't know what they were destined for. A chicken pie maybe?
And just like that by using the no waste policy and adding a bit of substitution, a new recipe was born.
Let's take a look!
Notes about the chicken pie:
I used chicken breast in this recipe because it's what is liked by my kids. However, you could just as easily use chicken thighs if that's your preference. And you will just cook them in the same way as you will see the chicken breasts in the recipe below.
I cheated and used pre bought puff pastry because it makes my life easy. I like easy...ha!
The rest is pretty much explained in the recipe below. Remember I made this recipe by using what I found in my fridge, so don't be afraid to add something you found lurking behind the carton of milk.
Happy cooking friends and try to use what you have!
Chicken & Vegetable Pie
Serves 6 / Prep time: 20 minutes / Cook time: 1 hour
2 Chicken breasts
1 Sheet puff pastry
2 Carrots, peeled and finely diced
1 Leek, ends trimmed and roughly chopped
12 Asparagus pieces (approx, ends trimmed and cut into 3 inch pieces
1 1/2 Cups/50 grams fresh spinach
1 Cup/240 ml cooking wine
1 Cup/240 ml cooking cream
2 Tablespoons olive oil
1 Tablespoon Dijon mustard
1 Teaspoon garlic salt
1 Teaspoon onion powder
1/2 Teaspoon dried sage
1/2 Teaspoon oregano
1 Teaspoon salt, divided
1 Teaspoon black pepper, divided
1 Tablespoon corn flour
2 Tablespoons water
1 Egg, beaten
Preheat oven to 350 degrees F. Grease a 10 inch deep sided baking dish.
Place the chicken breast between two sheets of parchment paper and flatten out to about 1 inch thickness with a kitchen mallet. Season each side with 1/2 of the salt and pepper. Set aside.
In a large skillet set over medium to high heat, add 1 tablespoon of olive oil, the carrots, leeks and asparagus. Stir for a minute and let cook for about 5 minutes until it starts to soften. Add all the cooking wine and reduce heat to medium low. Leave to cook until the wine has reduced by about 1/2, about 10 minutes. Add the cooking cream and stir well. Add the mustard, garlic salt, onion powder, sage, oregano, and remaining salt and pepper. Stir well and bring to a simmer. Add the spinach and stir until wilted, about a minute.
Mix together the corn flour and water. Add to the vegetable mixture and stir until you have a thick sauce. Remove from heat.
Pour the vegetable mixture into the prepared baking dish.
Sear the chicken in the reserved skillet for about 2 minutes each side. Remove the chicken from the pan and transfer to a large cutting board. Cut the chicken into bite sized pieces and add to the vegetable mixture.
Cover the dish with the sheet of puff pastry and press down at the edges. Cut off any excess pastry around the edges. Use a fork to score the top of the pastry in a few places. Brush the top of the pastry with the beaten egg.
Bake in a preheated 350 degree F oven for about 30 minutes or until the pastry is golden and puffed.
Let rest for about 10 minutes after removing from oven and serve.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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