Name: Left-over roast chicken pie
Total time: 1 h
Yield: Serves 4
Ingredients: olive oil; 250g chestnut mushrooms quartered; 2 leeks trimmed and chopped; 25g butter; 2 tsp plain flour; 300ml strong chicken stock; 4 tbsp crème fraîche; 500g cooked chicken cut into large chunks; chopped to make 1 tbsp flat-leaf parsley; 320g sheet ready-rolled puff pastry

olive oil
250g chestnut mushrooms
quartered
2 leeks
trimmed and chopped
25g butter
2 tsp plain flour
300ml strong chicken stock
4 tbsp crème fraîche
500g cooked chicken
cut into large chunks
chopped to make 1 tbsp flat-leaf parsley
320g sheet ready-rolled puff pastry

Method

step 1
Heat 1 tbsp of olive oil in a pan. Cook the mushrooms over a fairly high heat, stirring, until cooked and golden – this will really concentrate their flavour when they go into the pie later, so don’t skimp this step.
step 2
Scoop the mushrooms out of the pan and add the leeks and butter. Cook gently for 10-15 minutes or until really soft, then sprinkle with the flour. Stir the leeks over the heat for 2 minutes then gradually stir in the chicken stock. Simmer for 3-4 minutes or until thickened.
step 3
Add the crème fraîche, mushrooms, chicken and parsley. Tip everything into a baking dish.
step 4
Heat the oven to 190C/fan 170C/gas 5. Cover the baking dish with the pastry, crimp the edges with a fork, then make a steam hole in the centre. Bake for 25-30 minutes or until puffed and golden.