Leftover chicken pie
Wondering what to do with the leftover chicken from your Sunday lunch? This pie-for-one is a winner, with its creamy, mustardy chicken and leek filling.
You'll need a small oven dish, suitable for an individual pie for one.
From Saturday Kitchen
Ingredients
- 2 tbsp vegetable oil
- ½ leek, sliced
- ½ tsp plain flour
- 150ml/5½fl oz full-fat milk
- handful shredded roast chicken
- 1 tsp Dijon mustard
- small handful grated cheddar
- puff pastry (a rolled out rectangle big enough to fit your individual-portion pie dish)
- 1 egg, beaten
- sea salt and freshly ground black pepper
Method
Pre-heat the oven to 200C/180C Fan/Gas 6.
Add the oil to a large frying pan over a medium heat. Once hot, fry the leeks until softened. Season with salt and pepper and sprinkle over the flour. Cook for a further minute, stirring constantly.
Slowly pour in the milk, constantly stirring until the sauce begins to thicken. Add the shredded chicken, Dijon and grated cheddar.
Spoon into a individual-sized oven-proof dish, top with the puff pastry and brush with egg. Bake in oven for 25–30 minutes until golden. Enjoy!
