This is a really simple recipe for using up leftover chicken and is easily adjusted to suit what you have in the cupboard. We seem to serve almost every pie with peas and this was no exception.
Wine Suggestion: This went perfectly with a glass of Domaine Saint Denis, Macon-Lugny 2010; a great little white burgundy that has much more presence and character than others from this area in the Mâconnais achieve. I think this has something to do with the extra care that is made in the domaine’s vineyards and it really shows – delightful round flavours and a structured mid-palate of minerally apple fruits. A wine to look out for and really versatile with food. If this domaine is hard to find, look out for a St-Véran, or Pouilly-Fuissé instead!
Leftover Chicken & Veg Pie – serves 3-4
- 350g cooked chicken, torn into pieces
- 2 tbsp olive oil
- 1 carrot, chopped quite small
- 1 onion, chopped
- 1 garlic clove, crushed
- 4 sliced mushrooms
- 400ml chicken stock
- 2 tbsp flour
- fresh herbs, chopped (tarragon or parsley would be good or use 1 tsp dried)
- 1 sheet of ready-rolled puff pastry
- 1 egg, beaten
Heat the oven to 220C/Fan 200C/Gas 7.
Heat the oil in a large pot and add the carrot, onion, garlic, and mushrooms. Cook for about 10 minutes or until the carrots and onions are almost soft.
Stir in the flour and cook for a minute or two before adding the chicken stock. Stir continually until the sauce boils, then turn down the heat and simmer for a further 5 minutes or until the veg is completely cooked through.
Add the cooked chicken, along with your herbs and plenty of seasoning. Stir briefly to heat through then transfer to a pie dish.
Brush the rim of the pie dish with the beaten egg. Then cover the dish with the pastry sheet and trim off any excess. Decorate the top with some leaves made from the pastry scraps and brush the top with the beaten egg. Bake for 20 minutes or until well browned.