This is one that I’ve been making for a long time so not sure where it first came from. It’s much better than you expect it to be and better than it looks judging by the one I made this week. It's a great way to use up leftover roast chicken.
Apparently you can make pastry but I like to buy it because who can be bothered with that? I use frozen or tinned veg as this is usually a leftover chicken quick dinner so I like to know I have the things in. Basically this is a lazy pie - but it tastes soooo good!
Updated tip! Made this yesterday and had no cream. Turns out if you mix 57g of butter with 178ml of milk you get cream (equivalent of 237ml). Apparently you can add 1 tbsp flour to thicken if needed but it wasn't required for this recipe.
Ingredients
50g butter
2 leeks
50g plain flour
½ pint stock
¼ pint cream
200g button mushrooms
Tinned or frozen peas and carrots or basically any veg you like
750g cooked chicken – leftover shredded (or just poach some and shred it)
Puff pastry
Egg, beaten
Method
Fry leeks in butter, add mushrooms and brown
Add flour and stir into paste
Gradually stir in stock and cream
Add peas and carrots etc
Simmer for 5 minutes then add chicken and mix in
Cook off for 5 minutes
Roll out pastry top plus strip for edge of the dish
Brush with water to stick the edge to the dish then, assemble the top and seal with fingers
Brush with egg
Bake at 180C for 35 minutes (or until pastry is cooked through and golden)
