Tuesday, 23 April 2013

Using Up Leftovers #2: Chicken & Mushroom Pie

Photo Chicken & Mushroom Pie Recipe
I have to admit, this is one of my favourite leftovers recipes - there's just something about chicken & mushroom pie, potatoes, broccoli and gravy that takes me back to my childhood. I'd have roast chicken every week just to be able to have this! The best part is, it's also super easy to make.
How to make pastry
Start off by mixing your pastry; mix 50g of butter, cut into small cubes, into 100g plain flour with your fingertips until it forms breadcrumbs. Gradually add around 2-3 tbsp cold milk until the mixture comes together to form a ball, being careful not to over-mix. You can find more in-depth instructions for making pastry in my recipe for Salmon & Broccoli Pie. Wrap your pastry in cling-film and pop in the fridge whilst you prepare your filling.
Making Chicken & Mushroom Pie
Next, prepare to make your filling - slice five or six mushrooms up, and strip the meat off your chicken, tearing it into small chunks. You could use a couple of chicken breasts, grilled and cut up, if you don't have any leftovers; I used about 200g of cooked chicken.
In a pan, melt 30g butter and mix in 30g plain flour, then gradually add 300ml milk, a little at a time, to form a white sauce. More detailed instructions for white sauce can be found in my Lasagne recipe. Season with black pepper, then add the chicken and mushrooms and mix well.
Lightly flour your hands, rolling pin and work surface, and roll out just over half the pastry to around 0.5cm thickness. Grease a pie dish (I used a 1-Litre Pyrex casserole dish..) and drape the pastry over it, carefully lowering it in and pressing down; you'll need to make three or pleats so it sits properly. Spoon in your filling, then roll out the remaining pastry to make the lid of the pie. Cut in two or three vents to allow steam to escape, before moistening the edge of the pie crust and draping the lid over. Cut the loose edges off and crimp with your fingers or a fork to finish. Bake at 180°C for 35-40 minutes.
Chicken & Mushroom Pie Image
What's your favourite recipe for leftovers from a roast chicken? Is pie your thing? Let me know! If you've never tried a roast dinner, you can check out my Tips for a Successful Roast Dinner post to help you out.

xo
PS: Happy St. George's Day!!

5 comments:

  1. I do like to make chicken and mustard pie, but I always cheat and buy premade pastry (naughty me!) x

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  2. Pie is one of my all time favourites, but Chicken and Mushroom Pie even more so!!!! This really does sound delicious well done :)

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  4. Looks yummy to me! Love the blog!

    Shikin Kikin | shikinkikin.blogspot.sg

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    vanessachloesworld.blogspot.co.uk

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