LEFTOVER CHICKEN PIE

BySophia

The stays of about 1/2 of a huge chook is ideal for this with cooked leftover sausages, potatoes, carrots and some thing else you
can discover; ham, bacon, mushrooms, spinach, peas or sweetcorn. The
handiest element that truely topics is that there’s plenty of chunky stuff in
the pie, as hostile to 3 little bits and portions floating round in
a sea of gravy – that is what the so-called ‘own circle of relatives pies’ you discover in
the grocery store consist of.

Unless you’re a eager and really skilled pastry maker (which
is pretty not going if you’re analyzing this book) it’s better – and
a whole lot, a whole lot quicker – to apply ready-made puff pastry, both clean
or frozen, than do it yourself.

1 lb (500 g) percent of ready-made puff pastry
Leftover cooked chook
Leftover cooked sausages
Leftover cooked greens: potatoes, carrots, broccoli, cauliflower;
additionally tinned peas, extensive beans or sweetcorn
1 onion
Spinach
1 tin condensed soup (asparagus, mushroom or chook)
Chicken stock
Milk
Oil
Salt & pepper

Method:

  1. Lightly grease the perimeters of a totally huge ovenproof dish (16 in x 101 ⁄2 in/40 cm x 26 cm) with butter or margarine. Warm a touch oil in a totally huge saucepan and fry the onion for
    Loo e ends a few minutes earlier than including the chopped up chook, sausages and leftover greens to the pan.
  2. After a couple of minutes upload the tin of condensed soup to the pan then fill the empty tin two times with milk or chook stock, or a mixture of the two, including the more liquid to the pan and giving it an awesome stir.
  3. Add a few clean torn up spinach and/or a tired tin of sweetcorn to the pan, season with salt and pepper and keep over a totally low warmness at the same time as you roll out the pastry.
  4. Roll out the complete packet of pastry till it seems approximately the right length to healthy the dish, but try not to roll it out too huge and too skinny or you’ll have lots of waste and the layer of pastry on the pie won’t be thick sufficient to sing his own praises properly.
  5. Put the filling into the dish then cowl with the pastry, tucking the results in round the rims in the dish.
  6. Brush the pastry with milk and bake the pie withinside the oven, Gas mark 6–7 (200–220ºC) for 15–20 mins till the pastry is risen and golden.
  7. Serve with any form of potatoes, extra greens or baked beans.

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