Storecupboard and Leftovers Recipe
Oven Temp 18o c Gas 5 -6
Shortcrust Pastry
I used a Food processor, but it can be hand-made.
8 ozs Plain Flour
4 ozs White Flora / Other Pastry Fat / Shortening
Water
Pinch of Salt
Filling
Cooked Chicken Breast (4 – 6 ozs), I used slices of left over Chicken from the Roast Chicken we ate yesterday and chopped them.
2 Chopped Leeks
1 Onion Chopped into Chunks
2 – 3 Chopped Carrots
8 -10 Mushrooms cut into quarters.
+ any other vegetables you like.
1/4 – 1/2 pint of Gravy (I used instant gravy granules)
Put chicken and vegetables in a pan, add stock , bring to the boil and simmer until the vegetables soften and the gravy reduces.
Make pastry and rest for 15 – 30 minutes in the ‘fridge.
Roll pastry to size on a floured surface.
Put chicken and vegetable mix in pie dish. Don’t line the pie dish with pastry.
Cover with pastry. Make a slit in the pastry with a sharp knife.
Bake for 30 minutes.
I didn’t use a pie dish, I have a stainless steel casserole dish and used it to simmer the filling, then cut the pastry top to size to cover the filling. I don’t often make pastry dishes, my family enjoyed this meal in a pan and would like me to make it again.
This sounds lovely. Our family really enjoy pies! Do you think it could be varied with puff pastry?