This pie was so good! It was delicious both hot and cold. Everyone who tried it, loved it!
Melt the butter in a large pan. Add in the flour and cook for a few minutes, stirring until fragrant, over a medium heat.
Gradually add the stock, stirring as you go. Stir in the milk until well combined and bubbling. Finally, stir in the cream cheese, salt and pepper.
Once well combined and thick, the sauce is done. It will be on the thicker side. Scrape the sauce into a bowl and set aside until needed. It will thicken even more as it cools which is fine.
Melt the butter and vegetable oil together in a large pan over a medium heat. Add in the sliced mushrooms and stir-fry for 2 minutes.
Add in the sliced onions, diced bell pepper and a little salt and pepper. Stir everything together for 2 minutes over a medium heat.
Cover with a lid and turn the heat right down. Cook for 20 minutes until everything is soft and beginning to caramelise.
Uncover and stir-fry for a few minutes over a medium heat. Add in the sliced garlic and stir-fry for a minute or two.
Add in the mixed frozen vegetables, cooked shredded chicken, salt and pepper. Stir together and cook until the vegetables are done.
Add the cream cheese white sauce to the chicken filling and stir well. Remove from the heat and allow to cool completely. It will thicken up considerably as it cools but that’s just what we want for our pie.
Pulse the plain flour, salt and pepper until combined in a food processor. Add in the cubed, cold butter and pulse until you get a crumb consistency.
Add the buttermilk in stages, pulsing as you go, until you get clumps in the dough. You might not need all the buttermilk.
Tip the dough onto a clean surface and bring together into a ball. Cut the ball into two and pat them both into a round disc.
Wrap each disc in clingfilm and chill in the fridge for 30 minutes or the freezer for 10 minutes.
Preheat the oven to 200 degrees C. Grease a large rectangle baking tray. Mine measured 34 cm x 25 cm (13 x 10 inches).
Remove the pastry from the fridge/freezer and let it come up to room temperature for a few minutes – this will make rolling much easier.
Roughly roll one pastry disc on a lightly floured surface until thin and roughly the same size as the baking tray. Fit the pastry into the bottom of the tin.
Place the cold pie filling evenly onto the pastry on the tray. Roll the second pastry disc to the same size and place on top of the filling. Trim off any excess pastry and use it to patch up any holes.
Tuck and seal the pastry in and crimp the edges with a fork to seal.
Brush the pie with the beaten egg. Use the excess pastry to make leaves, if you wish. Stick them onto the pie and brush again with beaten egg.
Poke the pie all over a knife – this will let the steam escape when the pie is baking.
Bake the pie at 200 degrees C for 45 minutes or until golden brown and crispy. Let the pie cool for 10 minutes then slice and serve!
No chicken/vegetable stock for the white sauce? Dilute 1 stock cube into 300 ml hot water and use that instead.
Any cream cheese will do in the white sauce. This time, I used a plain one but in the past, I’ve used a garlic and herb version which was delicious.
You can use mixed frozen vegetables or fresh ones. Fresh will take a little longer to cook. My frozen mix had carrots, green beans, sweetcorn and peas.
I cooked my chicken by poaching it. Place the chicken breast in enough water to cover. Bring to the boil then cover with a lid over a low heat. Cook until it’s fully cooked – mine took around 30 minutes. Cool slightly then shred.
No food processor for the pastry? You can make it just as easily by hand.
This pie is so good to make in advance. You can even make the filling the day before and let it cool completely overnight. Same with the pastry – make, wrap and chill in the fridge overnight.
You can make the pie in a round dish, if you prefer.
This pie is great both hot and cold.