Chicken and Veg Bake with Pastry
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 whole chicken (giblets removed)
- 2 carrots (sliced)
- 3 ½ ozs Celeriac (chopped)
- 1 Leek (cut into strips)
- 8 leaves white Cabbage (chopped)
- 3 large potatoes (diced)
- 4 cups vegetable stock
- ½ bunch thyme (leaves)
- salt
- peppers
- 1 cup frozen peas
- Corn starch
- water
- 9 ozs Puff pastry
- To garnish
- thyme
Preparation steps
1.
Put the chicken, vegetables and thyme leaves into a pressure cooker. Add the stock and cook for about 25 minutes according to the manufacturer's instructions.
2.
Heat the oven to 200°C (180° fan) 400°F gas 6.
3.
Remove the chicken and remove the skin. Take the meat off the bones and tear into smaller pieces. Return the meat to the vegetables and stock.
4.
Mix a little cornflour to a paste with water and stir into the stock to thicken. Season to taste with salt and pepper.
5.
Add the peas and place the chicken stew in a baking dish.
6.
Roll out the pastry to fit the dish. Dampen the edges of the dish and place the pastry on top, pressing to seal. Cut a small hole in the centre.
7.
Bake for about 25 minutes until the pastry is crisp and golden. Serve garnished with thyme.
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