We’re on an economy drive in the R-M household at the moment, as we’ve got a new house coming along and a new baby imminent, so we are doing all we can to spend less and save more.
So, I’ve been trying to think of ways to make food go a bit further, while still having lovely dinners and one of my all time favourites is my mum’s chicken pie recipe. This is a Monday dinner – using the leftovers from Sunday’s roast chicken. My mum does it with mushrooms. I HATE mushrooms, so she always did it for me with leeks or red pepper.
Ingredients (serves two large portions)
About 300g of leftover roast chicken (use leg, breast or any other meat for this)
1 leek, finely sliced
Knob of butter
About 200ml leftover gravy (I always make extra on Sunday if I know we’re having pie)
100ml double cream (this is optional, you could just use more gravy)
Shortcrust pastry (I tend to buy this for ease, but you could make it if you have time)
1) Gently fry the leeks in the butter for about five minutes or until soft.
2) Gently warm up the gravy, being careful not to let it boil, and add in the cream until heated through.
3) Add the leeks and chicken to the gravy and season. Heat through for a few minutes.
4) Line the edges of a pie dish with pastry. I don’t tend to put pastry on the bottom, but you can do.
5) Fill the dish with the chicken, leek and gravy mixture.
6) Top the pie with pastry and prick with a knife a few times to let the steam out while cooking. Brush the top with a little milk.
7) Place in the centre of a preheated oven (190 degrees) for around 30 minutes, until the pastry has gone golden.
8) Serve with mashed potatoes or colcannon and seasonal veg.