Directions

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  1. Prepare pastry and refrigerate.
  2. Add butter and oil to a pan and bring to medium heat.
  3. Add onions and saute.
  4. Add chicken, season with salt and pepper, and cook till cooked through.
  5. Add flour and cook for a couple of minutes.
  6. Add milk, stock, and mixed vegetables (corn, peas, carrots). Bring to a boil and then let simmer (uncovered). Cook until the mixture thickens.
  7. Turn off heat and add the cheddar.
  8. Pour the filling into a pie dish and leave to cool to room temperature before assembling.
  9. Roll the pastry large enough to cover the pie dish.
  10. Make a few slits/holes to allow the steam to escape while baking.
  11. Brush with glaze (beaten egg).
  12. Bake (in a preheated oven) at 190C for about 30-40 mins.

Notes:

  • You can prepare the filling and refrigerate a day in advance.
  • If you put the pastry on warm/hot filling, it will sag.
  • Your pastry dough shouldn’t be too thin or it’ll be difficult to handle. Roughly ⅛” is the perfect thickness.
  • Use parchment paper to roll out your pastry dough so you won’t need to use too much flour. Makes for a flakier pastry.
  • The filling should be thick, but not too thick. Remember that it will get a bit thicker when it cools down.
  • Reduce baking time to 20-25 mins if baking smaller (i.e. individual) serves.
  • I prefer a higher proportion of pastry to filling ratio, so I make two-crust pastry. Just double the amount of pastry you make so you have enough for the base and the top.
  • You can assemble the pie and leave in the fridge for a day. Bring to room temperature before baking.