Food & Wine
Leftover chicken pie
Use leftover roast chicken and vegetables to make this comfort food classic in next to no time.
Serves: 4
Ingredients:
- 3 tbsp butter
- 1 tbsp plain flour
- ¾ cup chicken stock
- 3 tbsp cream
- 2 cups cooked vegetables (such as carrot, potato, green beans, broccoli)
- 1 cup cooked chicken, shredded
- 1 tsp fresh thyme leaves
- 1 puff pastry sheet, thawed
- 1 egg, beaten
Method:
- Heat your oven to 180°C.
- Melt one tablespoon of butter in a frying pan and throw in the chicken and vegetables to heat through. Pour into a pie dish and set aside.
- Melt two tablespoons of butter in the same pan over medium-low heat and add the flour.Use a whisk to stir gently for one to two minutes.
- Add the chicken stock, increase the heat and keep stirring until the stock thickens.
- Pour in the cream and thyme, then pour this over the chicken and vegetables.
- Place the sheet of pastry over the top and tuck in at the edges. Add a few slits in the pastry to allow air to escape. Brush the pastry with the beaten egg and then bake in the oven for around 30 minutes. The top should be puffed and golden brown.
Related links:
Why get takeaway when you can make this Pad Thai yourself?
Try our salmon en croute with mushroom filling
This chicken frittata is delicious