Serves 6 people.
2 Tbsp butter
1 chopped onion
1 or 2 celery stalks
1 diced carrot
Half broccoli (diced)
1 cluster of cauliflower (diced)
2 Tbsp flour (or wheat free flour)
1 cup milk
1 tsp oregano
2 chicken stock cubes
2 cups of diced chicken (cooked)
1 can of corn kernels drained
2 sheets ready-rolled short crust pastry
1 beaten egg to glaze
Extra veggies if desired
Heat butter in saucepan. Add all vegetables and cook for 2 mins.
Stir in the flour and cook, stirring for a further 1 minute. Stir in the milk, oregano and stock cubes.
Bring to the boil, stirring, and then simmer over a low heat for 2-3 minutes. Stir occasionally.
Remove from heat and cool. When cold, stir in the chicken.
Line the 20cm pie plate with one pastry sheet. Add in the chicken / veg mixture when cool. Even out the mixture inside the pie. Using other pastry sheet place over top of pie and join to the other pastry sheet.
Crimp edges and place several slits in the top of the pastry with knife / fork. Brush the pastry with beaten egg.
Bake pie in the oven at 220Â°C for 40-45 minutes or until pastry is golden brown.