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Pied Off – Issue 7

Nothing tastes like home more than fresh pie out of the oven, a warm aroma that usually fills the house and makes the hairs on the back of your neck stand up because you know you’re in for something good. Nexus offers a range of pie recipes in this edition which will be sure to make you feel warm inside.

Chicken Pot Pie


⅓ cup butter

⅓ cup all-purpose flour

⅓ cup chopped onion

½ teaspoon salt

¼ teaspoon pepper

1 ¾ cups chicken broth

⅔ cup milk

2 ½ to 3 cups cut-up cooked chicken

1 box (10 oz) frozen peas and carrots

1 package (15 oz) refrigerated pie crusts, softened as directed on box


In a saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.

Heat oven to 200°C. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch baking dish. Pour chicken mixture into crust-lined dish. 

Roll remaining pie crust into 11-inch square. Place square over chicken mixture. Turn edges of pie crust under; flute edge.

Bake about 35 minutes or until golden brown.

Fish Pie


4 large  potatoes, peeled 

1 ½ Tbsp butter

1 ½ Tbsp flour

1 cup milk

½ tsp paprika

2 cups Frozen Peas & Corn

300g  smoked fish, flaked (canned)


Preheat oven to 180°C. 

Cut the potatoes into cubes and cook in a saucepan of boiling water until tender. Drain and mash with a little milk. Set aside. 

In a medium saucepan, melt the butter and stir in the flour. Slowly add the milk while stirring to prevent lumps. When all the milk has been added and the sauce begins to thicken, add the paprika, frozen vegetables, and fish. Season with salt and pepper. 

Pour the filling into a 6-8 cup capacity ovenproof dish and top with mashed potatoes. 

Cook in the preheated oven for 30 minutes or until heated through and the top is golden. 

If using cheese, sprinkle over the potatoes and place under the grill on high heat for 2-3 minutes or until it browns.

Cottage Pie


4 large potatoes, peeled and cubed 

1 egg, beaten 

500g lamb or beef mince or cold leftover roast meat, minced

1 onion, diced 

3 Tbsp Tomato Sauce

1 Tbsp Worcestershire Sauce

1 tsp prepared mustard

½ tsp yeast extract, marmite or vegemite

1-2 cup Frozen Mixed Vegetables

½ cup cheese (optional)


Preheat oven to 180°C. 

Cook potatoes in a saucepan of boiling water, drain, season with salt and pepper and mash. When cooled slightly, quickly whip through the beaten egg. 

Heat a dash of oil in a frying plan and brown the mince, then add the onion and continue cooking for a further 2 minutes. Add tomato sauce, Worcestershire sauce and mustard. Dissolve yeast extract, Marmite or vegemite in ½ cup boiling water. Add it to the mince with the Frozen Mixed Vegetables and cook for a further 2 minutes before placing in an ovenproof dish. 

Top with mashed potatoes and sprinkle with cheese (if using). 

Bake in preheated oven for about 20 minutes or until the pie has heated through and the cheese has melted.