Make A Chicken & Vegetable Pie
We don’t think there’s anything more comforting than a warming chicken pie on a cold evening, serve with roast potatoes and green vegetables and you’ve got yourself one tasty supper
Make A Chicken & Vegetable Pie
We don’t think there’s anything more comforting than a warming chicken pie on a cold evening, serve with roast potatoes and green vegetables and you’ve got yourself one tasty supper
- Serves: 4
- Prepare: 40 Minutes
- Cook: 1 Hour 15 Minutes
- Difficulty: medium
WHO ARE THE ORGANIC BUTCHERY?
We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result.
WHAT IS ORGANIC CHICKEN?
Our chickens are 100% organic, they have room to roam, a naturally foraged balanced diet, clean water and high hygiene standards. The chickens are grown slowly for approximately 70 days not 35 like those reared in intensive systems. Full of flavour and oh-so tender, it’s a versatile meat that is full of goodness.
Ingredients
For The Pastry
- 150g butter, cubed
- 400g self-raising flour
- 1 egg
For The Filling
- 600g organic chicken breast or leftover organic whole chicken
- 2 carrots, peeled and cut into 1-2cm slices
- 2 leeks, cut into 1-2cm slices
- 100g peas
- 1 onion, peeled and finely diced
- Salt and pepper for seasoning
- 2 bay leaves
For The Sauce
- 55g plain flour
- 200ml whole milk
- 55g butter
- 50ml organic chicken bone broth
Method
- Firstly, make the pastry by sifting the flour and a dash of salt in a large mixing bowl, dice the butter and add that in until it resembles breadcrumbs
- Add in cold water gradually until you have a stiff dough. Wrap in cling film and leave to the side for at least 30 minutes
- For the filling, gently cook through the chicken breasts in a large saucepan with some oil, add in the onion, carrots, peas and bay leaves, seasoning with salt and pepper. Leave to cool for 1-2 hours
- In a saucepan, melt the butter and add the plain flour until it forms a paste
- Gradually add in your milk and chicken bone broth (add salt and pepper for seasoning if needed), bring to the simmer and remove from the heat and cool
- Once cooled, add the sauce to your chicken and vegetable mix and combine well
- Preheat the oven to 220°C/ 200°C fan
- Take your pastry and roll onto a well-floured surface, use 2/3 of it to line your 20/25cm tin or oven-friendly dish
- Spoon in the filling and roll out the leftover pastry to create your lid, add some decorative pastry pieces such as leaves if you wish
- Place in the oven for approximately 50 minutes or until the pastry is golden brown
Other recipe ideas
10/03/22 Recipe
Organic Lamb & Mint and Steak & Ale Pies
Organic Lamb & Mint and Steak & Ale pies accompanied with roasted Mediterranean vegetables and herby crushed potatoes
05/12/19 Recipe
Duck and Pork Pie
Duck Breast for a gamey flavour, pork to add moistness
24/10/17 Recipe
Steak & Stilton Pie
The traditional pie
WHO ARE THE ORGANIC BUTCHERY?
We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result.
WHAT IS ORGANIC CHICKEN?
Our chickens are 100% organic, they have room to roam, a naturally foraged balanced diet, clean water and high hygiene standards. The chickens are grown slowly for approximately 70 days not 35 like those reared in intensive systems. Full of flavour and oh-so tender, it’s a versatile meat that is full of goodness.
Frequently asked questions
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In the UK, we now eat more chicken than any other meat. Which means the production of chicken has become more and more industrialised to keep up with demand. We rear our chickens in a free-range, organic environment and to the highest welfare standards. That means the birds have the freedom to roam outdoors during the day, with the shelter and safety of houses at night and in bad weather. We source our chicks from an organic breeding flock meaning they are certified from birth.
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When choosing any meat to purchase, it is worth carrying out some research. There are a number of studies that suggest organic chicken is a healthier option, containing less saturated fat and higher in omega- 3 fatty acids, which are good for your heart. There are also several other reasons why choosing organic chicken is a good idea. They range from the contribution of organic farming to climate change, animal welfare and the use of pesticides and medicines used in the farming of conventional chickens, organic birds are only given antibiotics if absolutely necessary, rather than routinely, as they are in lower welfare systems to prevent spread of disease.
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Organic chicken has been reared in accordance to a set of organic high-welfare standards. These organic standards cover not just the bird’s housing, the amount of space they have and the way they are treated, but also what they are fed, how they are transported and eventually slaughtered. Under the current Soil Association standards, chicks can be taken from a conventional system providing they are less than 3 years old and reared organically to 70 days. Our trusted local suppliers provide a natural environment for our birds to thrive without the need for preventative medication: room to roam, a naturally foraged balanced diet, clean water and high hygiene standards.
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Organic chicken and regular chicken are reared very differently, to different standards of welfare. Our organic chicken is Soil Association certified which is considered the highest welfare organic certification. All of our chickens are reared by trusted local suppliers in a system that allows the birds free access to pastures where they can roam during the day using their natural instincts. The chickens are grown slowly for approximately 70 days. In intensive systems, which rely heavily on genetic breeding and antibiotics, birds are ready at just 35 days which is why their meat has very little flavour. We believe the slow approach is better for the welfare of our birds, and results in the delicious flavour you can try for yourself.