Leftover chicken pie
HB-1352 · Hand-built original · British
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.
BritishMain course1 hrServes 1550 kcalDiabetic
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:1quantities adjust to match
Ingredients
- 2 tablespoons vegetable oil
- 1/2 leek, sliced
- 1/2 teaspoon plain flour, plus extra for dusting
- (5 1/2 fl oz) full-fat milk
- 2¾ oz shredded roast chicken (a handful)
- 1 teaspoon Dijon mustard
- 1 oz cheddar, grated (a small handful)
- 3½ oz puff pastry, rolled out to a rectangle big enough to cover an individual pie dish
- 1 egg, beaten
- sea salt and freshly ground black pepper
Method
- Heat the oven to 400°F.
- Heat the oil in a small pan over medium heat. Cook the leek for 4 to 5 minutes until soft.
- Sprinkle over the flour and stir for 1 minute. Gradually pour in the milk, stirring constantly, and simmer for 2 to 3 minutes until you have a smooth, thick sauce.
- Stir in the chicken, mustard, and cheddar, season with salt and pepper, and heat through for 1 minute. Spoon the filling into an individual pie dish and cool slightly.
- Lay the pastry over the dish, trim the excess, and press the edges down with a fork to seal. Cut a small slit in the top to let steam escape.
- Brush the pastry with the beaten egg and bake for 20 to 25 minutes until puffed and deep golden. Serve hot.
Prep: 30 min · Cook: 30 min
Nutrition (per serving, where published)
550 kcalCalories
31.5 gProtein
8.6 gCarbs
43.4 gFat
11.6 gSaturates
1 gFibre
1.9 gSugars
372 mgSodium
271 mgCholesterol
437 mgPotassium
261 mgCalcium
2.3 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data