Apart from the usual positives of sharing a roast dinner with the neighbours, another perk came in the form of a new idea. What usually becomes of the remains of a roasted chicken in this house, is sandwiches and dog scraps (in that order). Never has a scrumptious chicken, leek and mushroom pie ever crossed my mind as the finale for these birds.
Fortunately, I have a kitchen savvy pal living right opposite, who was not only quick to point this out, but even speedier to extract the leavings and seal them in an airtight, assuring me they were perfect for such a purpose. As we cleared and reset for dessert, she had rattled off her method, which as I scraped and stacked, I quickly committed to memory. The following night, the family received such pie – a far cry from dog scraps.
If you can keep this plan in mind after your next chicken roast, I am able to attest that the end result is going to be: happy families and disappointed dogs.
200g button mushrooms
2 tbspn flour
500ml chicken stock
2 big handfuls of shredded cooked chicken
2 sheets puff pastry
milk to brush
Slice leek and mushrooms thinly.
Melt butter in a large frying pan and cook leek and mushrooms until soft.
Add the flour and mix thoroughly. You will have a thick mass.
Gradually add stock, stir and cooking until you have a consistency that you like for your pie filling.
Add the chicken and stir until heated through. At this point season, but be very careful with the salt as sometimes the stock contains enough. Set to one side.
Line the base of your pie dish with one sheet of the pastry and prong it all over with a fork to prevent it rising. Bake in a 180 degree oven until par-cooked (about 10 minutes).
Push down any risen puffed bits on the base and add the pie filling.
Cover with remaining sheet of puff pastry and seal by pinching the edges together all the way around. Lightly score the top of the pastry with a sharp knife and brush with milk. Put the pie back into the oven for a further 20 minutes or until well browned. Serve.