So, today I need to use up the rest of the roast chicken and so will be making a pie. I happen to have some shortcrust pastry in the fridge (special offer at Sainsbury's) so roll that out to fit my pie tin and leave 1\3 over to make a lid.
Put the chunks of cold chicken onto the base of the pie and make the sauce filling. Again, I am using odds and ends from the fridge for this. On the simmering plate, add a glug of oil to an Aga pan, then fry off the bacon until the fat runs out, then move onto the roasting plate to crisp it up. I then add a bunch of spring onions finely sliced, and a small pack of button mushrooms and fry until soft, moving the pan back to the simmering plate.
Sprinkle in about 1 tbsp of plain flour and stir and cook for about 1 min, then gradually add milk to make a thick roux sauce. If you have any type of cream in the fridge, you can substitute that it to use it up. .Lastly, season to taste, and add herbs (I like either fresh thyme or tarragon) Bring the sauce gradually up to boiling point and it will thicken. Leave it on the side to cool slightly.
Roll out pie lid to fit, add filling, and crimp together, put a couple of holes in the top to let the steam escape then egg wash.
Stand pie tin on floor of roasting oven for about 25 - 30 mins until golden brown. Serve with mash and greens to appreciative sighs!
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