|(cute pic - - - - - sorry chick!)|
your leftover chicken, (skin and bones removed) and cut into bite-size chunks - if making a smaller pie, adjust the amount of sauce poured into the pie, according to the amount of chicken/sausages put in.
3 or 4 sausages - cooked and cut into chunky slices
2 celery stalks (peeled if necessary), thinly sliced
1 onion - peeled and chopped
approx. 8ozs. chestnut mushrooms - quartered - (remove end of stalk if dry)
Some teeny corn on the cobs - sliced or 1/2 cup of sweetcorn.
clove of garlic - peeled and chopped
1/2pt. chicken stock, 1 rounded tablespoon of plain flour and approx. 1.5 oz. of butter,
(seasoning if needed) - this sauce is for inside the pie.
- double this amount if you want some extra sauce for pouring when serving.
Block of ready-made Puff Pastry - the rolling-out-type-pastry seems to rise better than the 'sheets'.
1 beaten egg for glazing pastry.
Sunflower or Olive Oil for frying the veg.
Seasoning - if using bought stock cubes or the jellied ones, check for seasoning as they are usually salty.
A. Place the chicken and sausage pieces into an oven proof pie dish.
1. Using approx. a couple of tablespoons of hot oil, saute the celery, onion and garlic until softened and add to the chicken/sausages.
2. Saute the mushrooms and teeny corncobs (if using) until 'just' done and add to the chicken - with the sweetcorn.
3. Make sauce: Place all the ingredients into a micro jug, zap and stir often until the sauce has thickened. Cool or let this go cold.
Pour over the chicken.
4. Cut a small thin slice of pastry off of the block, and roll, by hand, into a long thin sausage that will fit around your dish. Brush the dish with eggwash and stick the strip around the dish.
Roll out your pastry to fit the dish, place on top of the 'strip' then trim off any excess. Crimp the edges of the pastry or use a fork to make a pattern and to press the pastry on.
TIP: Roll out pastry on Klingfilm stretched out on to your working surface - very lightly floured
Make a few skewer holes in the pastry lid and decorate with leftover pastry if wanted.
Brush with beaten egg and bake until beautifully golden and puffed.
This is a pretty adaptable recipe. You can add in anything you fancy really - it can be made in advance and at different stages, but make sure all the ingredients are cold - (eg. cold sauce - not hot - poured over the cooked chicken/sausages).
Apologies for not having a photo, but I didn't think to take one before we ate it!
(It did look lovely! :) )