Easy Chicken Pie (using leftover roast chicken)

Chicken pie served

A quick and easy family meal (serves 4 to 6)

1 or 2 sheets of frozen puff pastry.
Approx. half a cooked chicken
2 or 3 shallots chopped (or 1 onion)
2 or 3 pieces of bacon chopped
1 cup chicken stock
1/2 cup milk
3 heaped tablespoons of plain flour
Approx. 1 tablespoon of butter and a little olive oil
Handful of sliced mushrooms (optional)
You can also add some chopped leftover baked vegetables and frozen peas.

Extra Seasonings
This recipe has plenty of flavour as it is, but you can also add salt and pepper, and seasonings such as nutmeg, mustard and a pinch of curry powder.
You can also substitute some of the stock with a little leftover white wine.

Thaw the frozen pastry according to packet instructions.
Strip carcass of chicken, cutting meat into pieces (roughly 2 cm cubed).
Saute shallots (or onion), bacon and mushrooms in the butter and oil (add the leftover chopped baked vegetables and frozen peas at this point).
When shallots or onion are soft, add flour.
Add stock, stirring continuously then add the milk. The sauce is better thick and not too runny, but if you think it’s too thick, add a little more stock or milk.
Add the pre-cooked chicken, stir until meat is completed coated then empty into pie dish. You can use a round pie dish (approximately 25cm diameter and 3.5cm high) or square/rectangle ovenproof dish of similar size.
If you prefer to make this like a more traditional pie you can line the pie dish with short crust pastry before putting in the filling.
Cover the chicken mixture with puff pastry, trimming off the overhanging edges, or roll them back on the pie and pinch. Make a vent with a knife in the pie top, and brush with milk.
Bake in oven on a high temperature (200C) for approximately 25 mins or until golden.

Chicken pie cooked


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