Chicken and vegetable pie is a comforting and very popular dish in many cultures, especially in Latin America. Its origin dates back to homemade recipes that utilize fresh and accessible ingredients, combining the tenderness of chicken with a variety of vegetables in an oven-baked preparation. In Latin American countries like Mexico, Colombia, and Argentina, this dish is simply known as "pastel de pollo" (chicken pie), although in some regions the name and ingredients may vary slightly, adapting to local customs. In other countries, this dish resembles the "cottage pie" or "chicken pot pie" of Anglo-Saxon cuisine, but with the unique touches and seasonings of Latin American cooking, especially in the use of herbs and spices.
It is an ideal dish for family gatherings and home-cooked meals, as it combines balanced flavors and varied textures in a single preparation. Furthermore, its versatility makes it a nutritious and easy-to-prepare dish, serving as an excellent way to use fresh vegetables and chicken in a simple yet delicious recipe.
How to Make Chicken and Vegetable Pie
Ingredients: Boneless, skinless chicken breasts, water, Yukon Gold potatoes, celery, chicken bouillon powder, frozen mixed vegetables, unsalted margarine, flour, skim milk, poultry seasoning, sliced mushrooms, baking powder, salt, additional margarine, buttermilk.
Combine the chicken and water in a large saucepan and bring to a boil.
Cover, reduce the heat, and simmer for 15 minutes or until the chicken is tender.
Remove the chicken, reserving the broth.
Cut the meat into bite-sized pieces.
Set aside.
Add potatoes, celery, and bouillon powder to the broth.
Bring to a boil.
Cover, reduce the heat, and simmer for 15-20 minutes or until the potatoes are tender.
Incorporate the mixed vegetables.
Set aside.
Melt 2 tablespoons of margarine in a heavy saucepan over low heat.
Add 2 tablespoons of flour, stirring until smooth.
Cook for 1 minute, stirring constantly.
Gradually add skim milk.
Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.
Remove from heat.
Incorporate the poultry seasoning.
Combine the reserved chicken, vegetable mixture, white sauce, and mushrooms in a large bowl.
Place into individual baking dishes that have been sprayed with non-stick spray.
Or into one large baking dish.
Topping:
Combine 1 cup of flour, baking powder, and salt in a small bowl.
Incorporate 1 tablespoon plus 1 1/2 teaspoons of margarine with a pastry blender until the mixture resembles coarse crumbs.
Incorporate the buttermilk.
Place the biscuit dough over the chicken mixture.
Bake at 350°F for 1 hour or until the biscuits are golden brown.
