How to make Chicken Vegetable Pie -
A pie you will not be able to resist – chicken and vegetables cooked with some fresh herbs, covered with puff pastry and baked
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Yellow zucchini (पीली ज़ुकीनी)
Cuisine : Fusion
Course : Main Course Chicken
For more recipes related to Chicken Vegetable Pie checkout Chicken Tetrazini, Chicken Manchurian, Lemon Chicken, Chicken In Paprika And Pepper Sauce . You can also find more Main Course Chicken recipes like Hara Masala Murgh Stir-fried Chicken with Eggplant Keema Potato Casserole Salsa Chicken Casserole
Chicken Vegetable Pie Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 26-30 minutes
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Chicken Vegetable Pie Recipe
Boneless chicken , cut into ½ inch pieces 250 grams
Yellow zucchini , cut into triangles 1 small
Green zucchini , cut into triangles 1 small
Broccoli 10-15 florets
Leek , roughly chopped 2 inches
Carrot , peeled and cut into triangles 1 medium
Puff pastry squares 7
Oil 4 teaspoons
Butter 2 teaspoons
Garlic , chopped 1 tablespoon
Salt to taste
Black peppercorns , crushed to taste
English mustard 1 tablespoon
Refined flour (maida) 2 tablespoons
Chicken stock 2 cups
Milk 1/2 cup
Fresh thyme sprigs 2-3
Fresh oregano sprigs 2-3
Spinach leaves , blanched 5-6
Egg wash as required
Method
Step 1
Heat 2 tsps oil and butter in a cast iron pan, add garlic and sauté till golden brown.
Step 2
Add both the zucchinis and broccoli and mix well. Add leeks, chicken, salt, crushed black peppercorns and mix well. Cook for 2-3 minutes.
Step 3
Add carrots and continue to sauté for 2 minutes.
Step 4
Make a cavity in the centre. Add remaining oil, English mustard, refined flour and mix well. Cook for a minute.
Step 5
Add chicken stock, milk and mix well.
Step 6
Separate the leaves from thyme and oregano sprigs, add to the pan and mix well.
Step 7
Strain the mixture through a sieve and transfer the chicken and vegetables into a bowl. Transfer the strained liquid into a blender jar, add spinach leaves and blend to a fine paste.
Step 8
Place 4 puff pastry squares on work top and cut into triangles. Place the 5th one on the worktop and cut into small roundels with the help of a cookie cutter. Retain the trimmings. Cut 1 more puff pastry square into small triangles.
Step 9
Preheat the oven at 180º C.
Step 10
Transfer the chicken vegetable mixture in a bake proof dish. Pour the prepared sauce over.
Step 11
Place a puff pastry square in the centre and then arrange the remaining pieces on the side. Trim the edges and apply egg wash on top.
Step 12
Arrange the puff pastry roundels on top and finally apply some more egg wash.
Step 13
Bake in preheated oven for 35-40 minutes.
Step 14
Serve hot with sauce.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
