This is the ultimate comfort food pie - you will love it.click here for recipe) and her turkey and leek pie before (click here for recipe)
I used leftover roast chicken from the previous night to make this pie (click here for recipe!) I would highly recommend using leftover roast chicken because it just has such great flavour and will be moist and tender, and you can use a mixture of breast, thigh, wing etc. Equally, if you are wanting to make this so desperately (which you should be) and haven't got any leftover roast chicken, then cooking chicken thighs or breasts would still work.
Bake this pie and then curl up on the sofa in comfort food heaven. A perfect weekend treat with some oven cooked chips and a glass of wine.
- 85g sage and onion stuffing
- 50g butter
- 2 cloves of garlic, crushed
- 1 onion, chopped
- 50g flour
- 200ml chicken stock
- 150ml single cream
- 2 tsp wholegrain mustard
- 500g cooked chicken, torn
- 200g mushrooms, sliced
- handful of fresh parsley, chopped
- black pepper
- 375g ready rolled puff pastry (Sainsbury's size - quantity can vary)
- 1 egg, beaten
2. Make the stuffing (mix with boiling water according to packet instructions) and set aside.
3. Fry the garlic and onion in the butter for 5 minutes, or until softened.
5. Stir in the cooked chicken, mushrooms, parsley, and pepper, and cook for a further 5-10 minutes.
6. Transfer the mixture to a pie dish.
7. Cut two layers of pastry to fit the pie dish. Spread one layer with the prepared stuffing.
8. Place the other sheet of pastry on top of the stuffing and press into the other sheet of pastry.
9. Brush the insides of the pie dish above the filling with beaten egg, then place the pastry on top, pressing lightly into the sides to mould to the shape of the dish. Brush the top of the pastry with egg and using a sharp knife, pierce three slits into the middle.
10. Cook in the oven for around 30 minutes, or until bubbling inside and golden brown on top.