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Leftover chicken pie

 

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 1

By Miguel Barclay
From Saturday Kitchen

Ingredients

  • 2 tbsp vegetable oil
  • ½ leek, sliced
  • ½ tsp plain flour
  • 150ml/5½ oz whole 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

  1. Pre-heat the oven to 200C/180C Fan/Gas 6.

  2. 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.

  3. Slowly pour in the milk, constantly stirring until the sauce begins to thicken. Add the shredded chicken, Dijon and grated cheddar.

  4. 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.


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