Really, any combination of vegetables could be used in this pie (sweet potato, broccoli, spinach, pumpkin, brussel sprouts). It is a great recipe for cleaning out the veggies in the fridge at the end of the week. Approximately 3 cups of cubed or diced vegetables is the combined quantity you will need.
1 Onion, finely diced
2 cloves garlic, finely sliced
1 Leek, washed well and whites cut finely
2 Free Range Chicken Breasts, diced
1 1/2 Cups sliced mushrooms
1/2 Cup Plain Flour
2 Cups milk
1 Tablespoon Stock Powder (optional)
1 large carrot, cubed
2 zucchinis, diced
1/4 head of cauliflower, cut into small florets
4 potatoes, peeled and cubed
A good amount of dried rosemary (I used the leaves of 4 sprigs)
Salt & Pepper, to taste
2 Sheets Puff Pastry
Egg, for brushing pastry
1. Prepare all vegetables and have them ready to go. Preheat oven to 180 degrees Celsius and butter a pie dish.
2. In a small saucepan of water, place the potato and heat until boiling and potatoes are cooked.
3. Heat the butter, onion, garlic and leek in a large heavy bottomed saucepan over a medium heat and allow to soften.
4. Add the chicken, and brown slightly. Add mushrooms and stir well until they have softened.
5. Add the flour and stir well to coat the chicken, onions, mushrooms and leek. Lower the heat and continue to stir for a few minutes.
6. Add in the milk and the stock powder and stir continuously, really well until sauce has thickened. Add in the rosemary.
7. Add in the remaining vegetables and stir until they soften – around 15 minutes.
8. Drain the potatoes and add them to the saucepan with the other ingredients.
9. Spoon the mixture into a pie pan. Arrange 2 sheets of puff pastry over the filling and trim around the edges. Pierce the centre with a fork to allow hot air to escape. Press down the edges with a fork also. Brush the pastry with beaten egg.
10. Bake in the oven for approximately 20 minutes, or until pastry is flaky and golden.