My Mum’s Chicken Pie
This is my mum’s recipe, it’s something I’ve been eating pretty regularly since childhood and I love it. This is a typical Monday evening dish at my parents house, using up the leftover Chicken from the Roast the day before. Living in a 3 man flat and studying a masters course, I don’t exactly have a family to feed, but I do roast a Chicken every few weeks and then use it in different ways during the week; Soups, Stews, Noodle Dishes, in Fried Rice and with this. Just joint the bird properly and cool it in the fridge quickly after cooking and it will easily keep for 5-6 days, as long as you heat it up well.
It takes 15 minutes to prepare, so just get home, put it in the oven. Add some herbed Chips (rubbed in something like Paprika, Chicken Seasoning, Marjoram and a little Olive Oil) to the oven and then sit back and enjoy.
– Recipe –
1 pack frozen pre-rolled Puff Pastry
1 Onion, chopped finely
Leftover Chicken, 300-800 grams
2 tablespoons Butter
2 tablespoons Flour
3/4 of a cup of Milk
3 tablespoons Parsley
1 tablespoon Marjoram
- Preheat the oven to gas mark 5 (375°F, 190°C); start to fry the Onion on a low heat with a little Butter. Roll out the Puff Pastry and line the pie dish with slightly over half of it.
- In another pan, melt the butter, mix in with the Flour and then slowly add the Milk stirring constantly and then add Parsley and Marjoram.
- Fry the Mushroom, Sweetcorn, Peas and Onion, add the Chicken. Add the Spinach, cook till just wilted, pour in the White Sauce.
- Season with Salt and Pepper, pour into the pie dish, cover over with the rest of the Puff Pastry and then bake 45 minutes – 1 hour. Take out when golden brown.