Yay! The nice weather is here and the long weekend is coming!
I love this time of year...everyone is getting out the patio furniture, weeding their gardens and getting their veggies planted! Its such a fresh time of year and it makes me want to rush the fruit and veggie season. For me, its my favourite cross over season, I want the comfort food feeling but not the calories. I feel like everything I eat should look like spring...I don't feel like winter food...but Im not yet in the mood for summer salad days either!
This dish is a classic for a reason! Its the perfect go to dinner, its delicious and so so so easy to make. Its the perfect Spring dish for me and my family and it is one of my favourite 30 minute meals. It pairs perfectly with a side salad and makes the best left overs!
My family loves it so much that I shared my 2 pie recipe with you! This way you get 2 pies done at once and you will have plenty for lunches or one for the freezer for a busy week day dinner!
2 Pie Shells (You can use home made pie crust or store bought *Tenderflake Pie Shells)
1 Box of Puff Pastry (2 portions are in one box)
1/2 Stick unsalted butter
1/2 Cup flour
3/4 Cup milk
2 Cups Chicken Stock
1/2 Cup Onion
2 1/2 Cups chopped/shredded Chicken
3 Cups of assorted chopped veggies of your choice (my favourites are pea's, carrots, broccoli, kale, spinach)
1 Egg
2 tablespoons water
~Preheat the oven to 400 degrees
~Remove your pie shells from the freezer and using a fork score the bottom of the shells
~Bake pie shells for 10 minutes just until lightly golden brown and set aside to cool
~In a large pot, melt the butter
~Add the chopped onion and stir until onions are translucent
~Stir in the flour and mix until combined
~Slowly pour in the milk and whisk until combined
~Gently pour in the Chicken Stock and stir frequently until it starts to boil
~Add in your veggies and stir to combine
~Season with Salt and Pepper
~Gently pour mix into both pie shells equally (this recipe is enough for 2 Pie Shells)
~On a lightly floured surface, roll out the puff pastry
~Gently top the pie with the puff pastry and using a sharp knife cut a slit or a 1inch hole in the centre of the pie
~In a small bowl make and egg wash: Whisk the egg and the 2 tablespoons of water
~Using a pastry brush, gently brush the top of the puff pastry, this will create a crisp, golden brown top on your pies
~Bake for 20-25 minutes until golden brown
This recipe is so versatile...using your own mix of favorite veggies makes it perfect for your family and try using left over turkey instead of chicken to cut down the calories!
Natalie
