Chicken, Leek & Mushroom Pie

Chicken, Leek & Mushroom Pie

03 January 2018

A roast chicken dinner with all the trimmings is still the national favourite. But what happens to the leftovers? Here's how to make the most of delicious leftover roast chicken with a heart pie recipe. Once you've cooked and enjoyed your roast chicken remove all the leftover meat from the bones. You will be surprised at how much is left.
  • Pie
  • Recipe

Category

Main

Serves

4

Cooking Time

1 1/2 hours

Ingredients

Leftover chicken

Chicken stock

2oz (50g) butter

1 large leek - sliced

2 red peppers - sliced

8oz (225g) mushrooms - quartered

1tsp of dried thyme

4 level tablespoons plain flour

11/2 tablespoons of wholegrain

Mustard

Salt and pepper

1 packet of ready made puff pastry

1 egg - beaten to glaze

Instructions

1Cut the chicken into mouth sized pieces and place in a roasting tray

2Reduce the chicken stock in a saucepan over a high heat until about 1 pint (570ml) remains

3melt the butter in a saucepan and fry the leek and peppers for 5 minutes over a gentle heat. Add the mushrooms and thyme and cook for a couple of minutes

4Blend the flour into the vegetables and slowly add the stock, stirring all the time. When it has thickened, boil for 1 minute and then add the mustard and season with salt and pepper. Spoon over the chicken and allow to cool

5Now, roll out the pastry. Cut 4 thin strips, dampen the edges of the baker and place the strips around the edge. Cover the pie with the pastry and decorate with any cut offs

6'Knock-up' the edges of the pastry to seal the join and then glaze with a beaten egg. Place on a baking sheet and cook in the oven 200°C/180°C Fan/Gas mark 6 for 30 minutes

7Reduce the heat to 170°C/150°C Fan/Gas mark 3 and cook for a further 30 minutes. If the pastry gets too brown, loosely cover with foil to protect it.