This is one of my favourite recipes, we have it often in our house. It is perfect for using up the leftovers from a roast chicken. It is a Pioneer Woman recipe from her book Dinner time, which I love, I have made numerous meals from recipes in this book!
As usual I have eaten this meal so quickly I forgot to take photos before digging in, so I have borrowed pictures from The Pioneer Woman. I urge you to cook this pie when you have had a roast on a Sunday and need a new recipe for using up the leftover meat!
You will need:
- Two carrots diced small
- Two sticks of celery diced small
- One large onion
- Left over chicken – I use what ever I can pick off the carcass (which is usually lots!)
- 50ml white wine (if you like you can just add more chicken stock if you don’t want to use wine)
- 600ml chicken or veggie stock
- 60g plain flour
- 1/4 tsp tumeric
- 1/2 tsp dried thyme
- Salt and pepper to taste
- 50ml single cream
- 500g packet of puff pastry (you can use shortcrust I just prefer puff)
- One egg whisked
- Chop celery, carrots and onion into small cubes and fry for about 7-10 minutes until soft. You can use butter or olive oil to fry.
2. Stir in the flour to coat all the veggies and cook for a minute or so. Pour in the broth and wine, if using, stir and cook for a minute or so until thickened.
3. Shred and add the chicken, add the turmeric, thyme and salt and pepper.
4. Stir in the cream, take the mixture off the heat and leave to cool.
5. Once cooled, roll out the pastry so it is about a £1 coin thick and wide enough to go over the pie dish. Cover the pie and I just press the pie edges down, but you can make it look fancy if you like. Put a few steam holes in the top otherwise your pie filling may leak out!
6. Brush the whisked egg onto the pastry to give it a lovely glaze. Cook for 30-45 until pie crust is golden brown.