A Frugal Chicken Pie for Cold Evenings
As the product of both a Grandma and Mum who were/are great cooks, I have a pathological dislike of throwing out any food. Mondays are all about using what ever the leftovers are from the weekend. Sometimes a curry that can be added to to make another meal; cold sausages sliced into a pasta dish; cold veg squished into a hash or a delicious puff pastry topped pie.
This pie can really have anything in it – a left over pie in it’s true sense. Today I have used left over roast chicken, leftover mashed swede and carrot, a slug of gravy & a couple of roast potatoes. The only additions required were a few leeks and a puff pastry top (a pre made, shop bought sheet obviously!).
Enjoy this gorgeous, warming, comforting pie with some green veg and preferably with your slippers on….
Quantity of leftover roast chicken, sliced
2 leeks, sliced and washed
Any leftover gravy
Any leftover veg
1 tbsp plain flour
1 tsp grain mustard
1 tbsp butter
Salt & Pepper
1 sheet of ready made, rolled out puff or shortcrust pastry.
Add the butter to a heavy based pan and saute the leeks until soft and delicious. Over a medium heat, add the flour and stir for a few minutes until all the flour is incorporated. Keep stirring and slowly add enough milk to make a thick, smooth sauce. At this stage you can add less milk and more gravy if you have any and depending on how creamy you want the end result. Keep on the heat as you do this. Simmer for a few minutes over the heat to cook the sauce out. Now add your chopped chicken and veg. Season with salt, pepper, mustard to taste.
Add the filling to a suitable pie dish and allow to cool a little. Brush a little milk onto the lip of the dish and place the pastry top over, pressing down firmly all around the edges. Use a pair of scissors to snip a couple of holes in the top of the pastry. For a really lovely finish, brush milk across the whole pastry top.
Bake in a 180º oven (gas mark 5) for about 30 minutes until the pastry is gold brown and cooked through.