Category
Main
Serves
4
Cook
1 1/2 hours
Ingredients
Leftover chickenChicken stock2oz (50g) butter1 large leek - sliced2 red peppers - sliced8oz (225g) mushrooms - quartered1tsp of dried thyme4 level tablespoons plain flour11/2 tablespoons of wholegrainMustardSalt and pepper1 packet of ready made puff pastry1 egg - beaten to glaze
Instructions
- Cut the chicken into mouth sized pieces and place in a roasting tray
- Reduce the chicken stock in a saucepan over a high heat until about 1 pint (570ml) remains
- melt 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
- Blend 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
- Now, 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
- '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
- Reduce 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.
