- Leftover Chicken from Yesterday’s roast
- 50g butter
- 1 tablespoon plain flour
- 200ml chicken stock
- Salt and Pepper
I use my homemade flaky pastry for this, but I realise most people like the convenience of ready made pastry and it works well with either.
Cook the sausages (I do this in the oven) and leave to cool then slice them.
Pick off all the leftover chicken and check it for small bones. Put this in a large bowl.
Slice the mushrooms and fry them on a high heat briefly with a little butter. Add them and the sausage to the chicken.
Next make a roux by melting the 50g of butter in a small pan and add a large tablespoon of plain flour. Mix this briefly and add a little of the stock. Mix this in and keep adding the stock, little at a time (like making a white sauce). As soon as you have incorporated all the stock, take it off the heat and add the cream. Mix this in add pepper and salt to tasted and leave for a couple of mins.
Pour this sauce on the chicken mix and combine.
Remove the pastry from the fridge and take a third of it and roll it out so it will line a pie dish.
Put the chicken mix in this and use the remaining dough to make a lid.
Wet the edges of the pastry in the dish with a little milk, put the lid on and crimp it together, either with your fingers or a fork. Brush the top with some beaten egg and sprinkle with a little salt then pierce it in the middle to let the steam out.
Pre heat the oven to gas mark 6 220 degrees C and bake in the middle of the oven for 30-40 mins.