Chicken and Vegetable Pie

Sadly this photo does not do it justice!

INGREDIENTS
3 medium potatoes
1 onion, diced
4 mushrooms, cut into bite sized pieces
2 cloves of garlic minced
1 carrot, peeled and cut into bite sized pieces
1/3 C peas
2 T flour
1 1/4 cup liquid chicken stock
1/2 C milk
1/4 tsp mixed herbs
2 chicken breasts sliced into bite sized pieces
salt and pepper to taste
2 sheets of ready rolled puff pastry
Egg wash (1 egg and dash of milk combined with a fork)

METHOD
Heat oven to 200C.  Peel and cook potatoes in salted water,  Once tender drain and mash with a little butter and milk.   Meanwhile, saute onion, garlic and carrot in oil, approx 3 mins.  Add mushrooms and cook until onions are clear.  Stir in flour for 2 mins.  Slowly add stock and bring to a boil.  Add milk, herbs, chicken and peas.  Bring to a boil and reduce to a simmer.  Cook about 10 mins or until mixture thickens.

In a greased oven dish, lay pastry across the bottom and using a fork make holes across the bottom of the pastry.  Place the pie mixture across the bottom of the pastry, top with mashed potato and final layer of pastry.  Cut a small hole in the center to allow steam to escape, prick more fork holes across the top and brush with egg wash  (or milk if you prefer).

Bake approx 50 mins until crisp and golden.

TIP
Again I puree chicken mixture for Zach, top with mashed potato and pastry in a mini pie dish.  I like to make double of the chicken mixture to keep in the freezer for quick meals.  Keep this pie healthy by omitting the pastry and just doing a 'potato top'.

ELLA-ometre    Loves this dish and eats the chicken and vegetables in their big bite sized form
ZACH-ometre  Loves the pureed version

Source:  Based on the 'Family Chicken Pie' recipe in the Edmonds Cookbook