Welcome to my frugal meals: one chicken 3 family meals – chicken & vegetable pie.
When I suggested this to Dominic I am sure he thought I was crazy and needed dragging off to the funny farm. Well here I am with a crazy experiment and read on to see what I am planning….
Well first of all many of you know that I am doing a frugal month. A month where we reduce our grocery shopping by at least 20%. Though we are really hopeful for 25% so we will see if this happens or not.
And I have found that one of the BIGGEST ways to reduce your shopping and to go frugal is to A) combat food waste and B) make food last like our Grandparents taught us to do.
We buy whole chickens in packs of four from our local cash and carry. We get 2 packs of them a month and they keep us in chicken. We can then chop them up and use bits on different days depending on what we are eating.
These chickens are small, about 2 kilos (4.5 pounds each) and we find that if we cook a full one we will have loads leftover so now we chop them up. Gone are the days when we used to buy a pack of chicken breasts and this is how we now buy chickens!
But seriously, could you do a whole chicken over 3 meals and make it last and still feel satisfied?
Well this is the time to find out as for part 1 we are using just one breast to feed a family of four. And this includes a teenager that eats everything!
So for a Sunday dinner we have chicken and vegetable pie with some mash and this is the recipe.
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How frugal Is Chicken And Vegetable Pie?
Our chicken and vegetable pie works out at 4,83€ for a family of four or 1,21€ each. Or if you are based in America then this is just $1.40 per mouth that you have to feed!
- 1 Chicken Breast diced
- 2 Medium Carrots peeled and diced
- 1 Large Leek cleaned and diced
- 1 Small Broccoli chopped into florets
- 1 Small Cauliflower chopped into florets
- 1 Tbsp Olive Oil
- 1 Large Onion peeled and diced
- 500 ml Alfredo Sauce
- 2 Tbsp Tarragon
- 1 Tsp Mixed Herbs
- Salt & Pepper
- Pie Lid:
- 225 g Plain Flour
- 100 g Butter
- 1 Tsp Thyme
- 1 Tsp Mustard Powder
- 1 Small Egg beaten
- Preheat the oven to 180c.
- In the soup maker steam your carrots, leeks, broccoli and cauliflower for 20 minutes.
- While your vegetables are steaming you can work on your pastry. Using the rubbing in method rub your fat into your flour. When it resembles breadcrumbs add your seasoning. Add water a little at a time until you have stiff pastry dough. Put to one side.
- In a large pan add your onion and sauté with the olive oil. Add the chicken and cook for about 5 minutes until your chicken chunks are cooked. Put about 3 little chunks of chicken to one side for later. Then add the courgette and cook for about 5 minutes stirring regularly.
- Add the alfredo sauce and mix well. Add ¾ of your steamed vegetables (when they are cooked) and mix again. This will now feel like you have a nice pot of chicken and vegetables in an alfredo sauce.
- With the remaining vegetables still in the soup maker, add a little Greek yoghurt and blend the remaining vegetables along with the chunks of chicken you put to one side. If it is too thick add some water and mix well.
- Add this mixture to your pan as this is your chicken and vegetable stock and will bring a lovely flavour to your pie.
- Add the last of your pie seasoning and mix for one last time. Transfer the pie filling to the bottom of a pie dish.
- Cover the pie with your pastry and fork the outside of it and brush with a beaten egg so that it has a lovely colouring when cooked. Also stab a knife to the centre so that the pie has room to breathe.
- Bake in the oven for 25 minutes.
- Serve with mash.
It is also important that you just wok your courgette and don’t steam it. It holds a lot of water and is very thin and if over cooked it can ruin your chicken and vegetable pie.
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Forget a life of frozen chickens and frozen vegetables this is your chance to enjoy real food at the same time as saving money.
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