Mid week meals are a struggle for many of us, finishing work, kids need sorting, you need something quick and tasty.
This pie can be made ahead, and frozen ready to be taken out in the morning and bunged in the oven when you get home. This uses the ‘Rubber Chicken’ left over from the roast – see my Rubber Chicken Lart 1 Here – by mixing leek, bacon and some stuffing with the chicken, you will pad it out to make a very tasty filling, but have enough filling left to freeze for another day and chicken left for soup and Risotto.
I start with the filling, the sauce to bind, is a basic white sauce, for the roux put 25g of butter into a pan gently heat till melted, then add a heaped tablespoon of plain flour, salt and pepper. Mix together to form a paste. Gently add 300ml milk, bit by bit, whisking into the flour and butter till smooth- I use the Thermomix as it makes a perfectly smooth sauce – you want this fairly thick. You could use some of the chicken stock for this too, but I am keeping it for soup and Risotto.
Into a pan, I add some sliced smoked streaky bacon and gently fry off, add finely sliced leeks, and your pre cooked chicken and a few bit of leftover stuffing, a teaspoon of dried thyme- coat in your white sauce, season to taste. Leave the mix to cool, so it doesn’t melt your pastry.
Now for a cheat, I have used Aldi premade Shortcrust pastry sheet, I know it’s easy to make, but some days you just haven’t got the time or energy, So I keep a pack in the freezer. I lay it out on a baking sheet, using a bit of milk coat the edges at round and about half way down the pastry add your chicken mix. I am making 2 smaller pies from one sheet of pastry as it’s to fee 2 of us, but make it into one whole one if you have a family to feed.
Fold the pastry over and pinch, crimp or use a fork to seal the edges, you will have a giant pasty sort of shape – Rustic….
If you want to do it ‘properly’ off you go, but sometimes quick is best. Egg wash or milk wash the top and cook for 25-30 minutes in a preheated oven (190)
Pop into a preheated (180) for approx 30 mins till golden and crisp. This will feed 4-6 people depending on portion size. We cut into 4 and the other 2 portions go in the freezer for another day.
Whilst this is happening, I chop some potatoes
and pop into a freezer bag with some Rapeseed oil, salt and pepper, ready to tip onto an oven tray in the preheated oven (180).
A nice chopped salad on the side – yum……
Phase 2 of Rubber Chicken completed 😇