VEGETARIAN PUFF PASTRY PIE RECIPES

VEGETARIAN PIE RECIPES - BBC GOOD FOOD

Vegetarian pie recipes - BBC Good Food image

Spicy, cheesy, vegetable-packed or pastry-stacked, there's a veggie pie here to suit every taste.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

PUFF PASTRY CHICKEN POT PIE RECIPE | ALLRECIPES

Puff Pastry Chicken Pot Pie Recipe | Allrecipes image

What's better than a chicken pot pie? A chicken pot pie topped with a flaky puff pastry!

Provided by Yoly

Categories Chicken Pot Pie

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 10 minutes

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 (17.5 ounce) package frozen puff pastry, thawed
⅓ cup butter
½ medium onion, chopped
1 stalk celery, sliced
⅓ cup flour
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon celery seed
1 cup milk
2 cups chicken broth
1 pound cooked chicken breast, cubed
1 (12 ounce) package frozen mixed vegetables

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Roll out 1 sheet of puff pastry into an 11-inch square. Press into a 9-inch pie dish, cut off extra pastry, and prick thoroughly with a fork. Press a sheet of aluminum foil right onto pastry.
Bake in the preheated oven until pastry is puffed up and golden browned, about 25 minutes. Remove from oven, remove foil, and set aside.
Meanwhile, melt better in a skillet over medium-low heat and cook onions and celery until soft and translucent, about 5 minutes. Add flour, salt, pepper, and celery seed. Cook and stir until mixture is paste-like.
Slowly add milk to the skillet while stirring constantly, about 5 minutes. Continue stirring and slowly add broth a little at a time. Cook until thickened, 7 to 10 minutes, constantly stirring. Add chicken and frozen vegetables. Cook until vegetables are thawed, 3 to 5 minutes.
Pour chicken mixture into pre-baked puff pastry shell. Roll out a second sheet of pastry into an 11-inch square and place on top of chicken mixture. Cut off extra pastry and crimp edges.
Bake in the preheated oven until pastry is lightly browned, 45 to 50 minutes.

Nutrition Facts : Calories 620.4 calories, CarbohydrateContent 40 g, CholesterolContent 50.7 mg, FatContent 45.1 g, FiberContent 3 g, ProteinContent 14.5 g, SaturatedFatContent 14.8 g, SodiumContent 846.5 mg, SugarContent 2.6 g

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CHICKEN POT PIE WITH PUFF PASTRY | JAMIE OLIVER PIE RECIPES

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Total Time 30 minutes
Calories 683 calories per serving

1. Preheat the oven to 220°C/425°F/gas 7.
2. Place a 30cm non-stick ovenproof frying pan on a high heat, with a smaller non-stick pan on a medium heat alongside. Pour 1 tablespoon of olive oil into the larger pan.
3. Peel and roughly chop the onions, adding them to the larger pan as you go.
4. Roughly chop two- thirds of the thighs, finely chop the rest, and add to the onion pan. Cook for 6 minutes, or until golden, stirring occasionally.
5. Meanwhile, place the mushrooms in the dry pan, tearing up any larger ones. Let them toast and get nutty for 4 minutes, then tip into the chicken pan and strip in half the thyme leaves.
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7. Working quickly, roll out the pastry so it’s 2cm bigger than the pan, then place it over the filling, using a wooden spoon to push it into the edges.
8. Very lightly criss-cross the pastry, then brush with 1 teaspoon of olive oil. Poke the remaining thyme sprigs into the middle of the pie.
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Total Time 30 minutes
Calories 683 calories per serving

1. Preheat the oven to 220°C/425°F/gas 7.
2. Place a 30cm non-stick ovenproof frying pan on a high heat, with a smaller non-stick pan on a medium heat alongside. Pour 1 tablespoon of olive oil into the larger pan.
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4. Roughly chop two- thirds of the thighs, finely chop the rest, and add to the onion pan. Cook for 6 minutes, or until golden, stirring occasionally.
5. Meanwhile, place the mushrooms in the dry pan, tearing up any larger ones. Let them toast and get nutty for 4 minutes, then tip into the chicken pan and strip in half the thyme leaves.
6. Remove the pan from the heat, add a pinch of sea salt and black pepper, then stir in 1 tablespoon of red wine vinegar and 150ml of water.
7. Working quickly, roll out the pastry so it’s 2cm bigger than the pan, then place it over the filling, using a wooden spoon to push it into the edges.
8. Very lightly criss-cross the pastry, then brush with 1 teaspoon of olive oil. Poke the remaining thyme sprigs into the middle of the pie.
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