This is a brilliant way to use up leftovers after a Sunday roast and it looks like you’ve put loads of effort in when actually, it’s very easy to make.
I made this pie for the first time in the days following Christmas when we had turkey and ham to use up (instead of chicken) and it went down a treat. Feel free to substitute any of the ingredients for whatever’s in your fridge, I’ve also added broccoli florets instead of the chestnuts before and mushrooms would work well too.
Serves 4, or 2 with leftovers for the next day
Ingredients
- 1 pack of ready rolled butter puff pastry- I get frozen sometimes and defrost it before making the pie
- Approximately 300gms leftover roast chicken or whatever meat you prefer to use
- 2 large leeks, washed well and finely sliced
- 100gms cooked chestnuts, roughly chopped
- ¾ pint of chicken stock made with one stock cubes
- 3-4 sprigs of thyme
- 2 tbsp crème fraiche
- Salt and pepper
- 2tbsp plain flour
- 1 tbsp butter
- 1 beaten egg
Method
- Preheat the oven to 200oC. In a large saucepan or wok melt the butter, add the leeks and sweat them over a low heat for 10mins- you don’t want them to brown, just soften.
- Add the chicken and chestnuts. Sprinkle over the flour and stir well until it has coated all of the ingredients.
- Add the stock and bring to the boil, it should thicken up nicely thanks to the flour. Simmer gently for 5mins to get rid of the floury taste, then add the crème fraiche, thyme and season to taste.
- Pour the pie filling into a large, shallow oven proof dish. Unroll the pastry and lay it over the dish. Tuck the excess pastry in around the filling and cut a cross in the top to let the steam out.
- Brush the top of the pastry with the beaten egg and, if you’ve got a bit of pastry leftover, cut out some pleasing shapes and decorate the top.
- Bake the pie in the oven for about 40mins or until golden and puffed. Serve with piles of buttery mash and green beans.
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