I used some leftover roasted chicken (1/2 - 3/4lb.), cut into bite-size pieces - any cooked chicken is fine.
Plus some Shortcrust Pastry (savoury) - bought or home made.
1 stick of celery - peeled and chopped - (peeling removes the string)
1 onion - peeled and chopped
1 clove of garlic peeled, chopped/crushed
Mix together with the chicken**
1 oz. butter
1 oz. flour
2-3 tblspns. double cream
seasoning, mixed herbs
Squeeze of lemon juice - if wanted
If you double this quantity - you can keep half back to use as extra gravy
This sauce can be easily made in the micro -
Put all ingredients into a Pyrex jug, zap, but stir frequently until it's reached a nice creamy sauce consistency.
Let it cool, then wrap it around the chicken pieces.
Additions if wanted: sauted mushrooms and/or peas are nice.**
Place this in your pie dish - on a baking tray*
Pastry: Shortcrust - (either bought or home-made.)
If home-made - add some mixed herbs (to choice) and season with S&P.
If you dont want to make pastry - you could used mashed potatoes, or sliced par-boiled ones - on top of chicken mix.
Roll your pastry to approx. 1/4" - 1/2" thick, and place over chicken mix, as your lid. Trim around dish.
Make a few slits in it for the steam to escape, or a hole in the centre, and use your leftover bits of pasty for some decoration. (You can get creative here).
Paint your pastry lid with beaten egg.
Bake at approx. 190 C for about 40-45 mins. till pastry is slightly golden, and the sauce is usually spilling out of the pastry or chosen topping.