Mr B is the king of pie making in our house. Every Christmas, he makes a festive leftovers pie and it is EPIC. When planning our meals/food shop for the week, I decided that to say bye bye to winter and hello to spring, we should have a “Farewell to winter” pie.
On Friday I roasted a chicken. I never used to think of roasting a chicken as it always seemed too much effort for not much gain, but I love the smell and now we often roast a whole chicken as it’s a much more cost-effective way of having meat in our meals.
The chicken we bought was £4 and weighed just over 1.5kg before cooked. When roasted, this yielded approximately 700g of cooked meat. I weighed out the cooked chicken into parcels so we had one parcel of 300g, and two of 200g. One of the smaller parcels has gone into the freezer so it can be used later in the month for another meal, the other will be used for sandwiches. I also bought a larger pack of puff pastry so it could be halved and the unused half stored in the freezer.
I generally don’t do anything fancy to my chicken unless I’m following a specific recipe – I just chop up an onion and a lemon into quarters, stuff half inside and rest the chicken on the remaining halves. This time I had a couple of rashers of bacon and so after I had rubbed some butter underneath the skin of the chicken, rested these on top. This chook required 1.5 hours, so I checked it after 45 minutes and then covered with foil for the remainder of the cooking time.
This pie filling was a complete experiment. There wasn’t really any sauce to it as there was so much filling, so we had some gravy drizzled over. The puff pastry was bought and rolled out before cutting out the pie topping letters with Lakeland cutters.
Farewell to Winter Chicken and Leek Pie
- 300g roasted chicken (I also put in the two rashers of bacon and some of the roasted onion)
- 1 large carrot, sliced
- 5 closed cup mushrooms, quartered
- 1.5 leeks, sliced
- 1 heaped teaspoon of wholegrain mustard (You could use less or experiment with other flavourings, we do like a good bit of mustard in the Barrie household)
- 300ml chicken stock
- salt and pepper to season
1. Heat some oil in a large, flatbottomed pan. Add all the veggies and cook over a medium heat for about 10 minutes until golden.
2. Put the kettle on to boil and make up the stock. Add in the roasted chicken and coat with the mustard for 5 minutes. Stir in the stock and crank up the heat so that the liquid boils off.
3. While the stock is boiling off, roll out the puff pastry according to the size of your dish. Optional: cut out fun pastry messages.
4. Add in the pie filling to your dish, top with pastry and cover with egg wash. Cook for 25 minutes (I started at 180c fan for the first 10 minutes, then turned the oven up to 200c fan for the remainder of the time).
5. When the pastry is golden brown, enjoy with your favourite vegetables – we had mashed tatties and steamed cabbage with ours.