Chicken, herb and vegetable pie
( SERVES 6 )

Viva 9/2/2012

see more recipes by
Amanda Laird

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1 tbsp	Butter
1 tbsp	Olive oil
2 cloves	Garlic, finely chopped
1	Onion, small, finely diced
1	Carrot, finely diced
2	Courgettes, finely diced
500 g	Chicken thighs, sliced
1 tbsp	Fresh oregano
1 tbsp	Fresh parsley
1 tbsp	Wholegrain mustard
3 tbsp	Flour
2 tbsp	Chicken stock
3 tbsp	Cream
1	Salt & freshly ground pepper, to season
1	Egg
2 tbsp	Milk

To make the pastry; sieve the flour and salt together then rub in the butter until the mixture resembles breadcrumbs.
Whisk the egg together with the iced water and lemon juice.
Add to the flour mixture then gently mix until it holds together. Knead until smooth then wrap and refrigerate for at least 1 hour.
To make the filling; heat a fry pan then melt the butter with the olive oil. Add the garlic, onion, carrot and courgettes. Cook gently for 5 minutes then add the chicken meat.
Add the herbs, mustard and flour then cook for a further 5 minutes. Add the stock, cream and seasoning. Simmer until the mixture has thickened then remove from the heat and leave to cool.
Preheat oven to 220C. Roll the pastry and either line individual tins or make one large pie. Fill with the mixture then whisk together the egg and milk to make an eggwash. Brush the edges of the pastry then top and repeat. Bake for approximately 25-30 minutes or until golden.

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