We used leftover chicken, ham, vegetables and store cupboard ingredients to create this thrifty pie. Topped with buttery puffed pastry with an oozing, bubbling centre, this comforting dish is a delicious way to use up what’s left in the fridge.
Time
1 hour
Serves
4
Difficulty
Medium
Ingredients
• 200g leftover Field & Flower roast Whole Chicken, skin removed and roughly torn
• 200g Field & Flower Wiltshire Roasted Ham Joint or leftover roast gammon, cut into 1cm pieces
• 25g butter
• 1 large onion, peeled and diced
• 1 leek, sliced into 1 cm rounds
• 200g leftover roast potatoes, roughly mashed
• 175g leftover green cooked vegetables (See Tip)
• 2 cloves garlic, peeled and crushed
• 2 tbsp plain flour
• 100ml white wine
• 200ml chicken stock, made with 1 stock cube
• 150ml crème fraiche
• 1 tbsp wholegrain mustard
• 375g sheet ready rolled puff pastry
• 1 medium egg, beaten
Cook's Tip: We used kale and broccoli, but any leftover boiled or steamed green veg will work here.
Instructions
1. Melt the butter in a pan over a medium heat, then add the onion, leek and potatoes. Cook for 5 mins, stirring occasionally, until softened. Add the garlic and leftover green cooked vegetables. Cook for a further 1 minute.
2. Sift in the flour and cook for 30 seconds. Gradually stir in the wine and stock. Simmer for 5 mins.
3. Remove from the heat, season with salt and freshly ground black pepper and stir in the crème fraiche, mustard, ham and chicken. Spoon into a 2L pie dish and cool for 10 mins.
4. Preheat the oven to 220ºC, 200ºC fan, gas 7. Brush the rim of the dish with egg wash, then drape over the pastry. Press the pastry against the edge of the pie dish with your fingertips to seal and trim the overhang with a sharp knife or kitchen scissors. Use a knife to score a crisscross pattern on the pastry. Brush with beaten egg and bake for 25-30 mins, until golden and crisp. Serve with steamed seasonal vegetables.
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