Serves: 4(1 Vote)
1 onion, or 5-6 spring onions or 1 leek, sliced
1 splash olive oil
1 chicken breast
50ml chicken stock
1 chicken, leftovers from a roast
500g puff pastry, or shortcrust pastry, ready made, or one packet
1 eggs, or milk to glaze
1 handful peas
1 handful asparagus, chopped
1-2 carrot, sliced or diced
1 handful mushrooms, chopped
- Take pastry out of the fridge and preheat the oven to 180C.
- Prepare your roux by melting the butter and add the flour. Cook on a medium heat for around 2 minutes.
- Soften the chopped onion or leek in 2 or 3 tablespoons of olive oil and add chicken if using, raw until browned.
- Add carrots, peas, mushrooms and any other veg you're using. Stir well and cook for 2-3 minutes.
- Add cooked chicken (if using), stir and season with salt and pepper.
- Add the chicken stock - enough to cover ingredients, mix and bring to boil.
- Add 1-2 teaspoons of the roux you made earlier, and the sauce will thicken quite quickly. Turn off heat.
- Unroll pastry and cut a circle using your pie dish as template. If you feel creative, cut leaves with leftovers.
- Fill the pie dish, cover with pastry, press down edges and use fork to make pattern.
- Apply any decorations and cut a small slit in centre to allow for steam to escape. Brush with beaten egg and milk if using.
- Cook in the oven for 30-40 minutes until the pastry looks nice and golden.
Make a bigger batch of roux using 50g or 100g of butter and flour and keep in the fridge ready for thickening any sauces soups.
I make stock with chicken bones from roast (boil with carrots, onions, bay leaf, pepper salt - strain, reduce and cool). I freeze it in large ice cube tray (weaning food type) and use as needed in various recipes.
Double up and make 2 pies - eat one and freeze one, or make small pies, brill for a quick kids dinner.