Use the remains of a roast chicken or turkey to create this creamy 1-hour pie, perfect on a chilly day
Ingreadient
- 1tbsp olive oil
- 250g chestnut mushrooms, quartered
- 2 leeks, trimmed and chopped
- 25g butter
- 2tsp plain flour
- 300ml strong chicken stock
- 4tbsp crème fraîche
- 500g cooked chicken, cut into large chunks
- 1tbsp flat-leaf parsley, chopped to make 1 tbsp
- 320 ready-rolled puff pastry
Direction
- Heat 1 tbsp of olive oil in a pan. Cook the mushrooms over a fairly high heat, stirring, until cooked and golden – this will really concentrate their flavour when they go into the pie later, so don’t skimp this step.
- Scoop the mushrooms out of the pan and add the leeks and butter. Cook gently for 10-15 minutes or until really soft, then sprinkle with the flour. Stir the leeks over the heat for 2 minutes then gradually stir in the chicken stock. Simmer for 3-4 minutes or until thickened.
- Add the crème fraîche, mushrooms, chicken and parsley. Tip everything into a baking dish.
- Heat the oven to 190C/fan 170C/gas 5. Cover the baking dish with the pastry, crimp the edges with a fork, then make a steam hole in the centre. Bake for 25-30 minutes or until puffed and golden.
