Leftover Chicken Pie
I may call this Leftover pie … but I sometimes roast a chicken specifically to make this
Servings 6 people
Ingredients
- 1/2 Roasted Chicken
- 1 Onion finely chopped
- 1 Leek finely sliced
- 1 Celery Stalks finely chopped
- 3 Oyster Mushrooms shredded
- 250 ml Chicken Stock hint … make it from that Roast Chicken!!
- 125 ml Milk
- 30 g Plain Flour
- 30 g Butter
- 100 g Bacon Lardons
- 1/2 tsp Nutmeg
- 200 g Shortcrust Pastry
- 1 tbsp Vegetable Oil
Instructions
- Strip the meat from the carcass, and tear it into strips about an inch long … I prefer this to cubes of meat. Make sure to get all the brown meat off too … that includes the meat off the wings and the two oysters of meat on the underside of the bird. I do this step ahead of time, so I can make the stock I need from the chicken carcass.
- In a large pan over a low heat, add the vegetable oil and then gently fry the lardons, onions, leeks and celery for around 10 minutes until soft. Add the mushrooms and fry for 2 mins.
Béchamel Sauce
- In a separate small pan add the 30g of butter and melt it (Gently). Stir in the plain flour and then grate in the nutmeg. Now gradually introduce the stock, stirring all the time. Add the milk, again stirring as you do. Then season with salt and pepper to taste. Cook gently for a 5 minutes.
Putting it together
- Add the Béchamel Sauce to the large pan with the onions etc. in it, then fold in the chicken.
- Turn out into a large, deep pie dish. Cover with short crust pastry, brush with either beaten egg or milk. Make a vent in the top
- Bake in oven on a high temperature (200C) for around 25 mins or until golden.