Monday Pie – creamy chicken pie made with leftovers.
This recipe isn’t really for a specific size of pie. It is just a plan for using up your leftovers.
Being faced with the remains of a roasted chicken, cold and congealing in the fridge could put you off, but it makes my mouth water. I see the start of a Monday Pie. Stripped of any little chunks of chicken clinging to the bones, make a stock with the carcass. The recipe for chicken stock is here. Put the stock into the fridge if you want to use it later that day or fill an empty 1 pint plastic milk bottle with stock, lable and freeze.
If you have enough chicken to fill the bottom of a pie dish then that’s fine. If not you can use chopped up ham ends, mushrooms, vegetables or whatever you have to hand. Leftover stuffing and sausages work well in this pie too as well.
Monday pie – ingredients
Enough chicken, ham, blanched vegetables, stuffing balls or bacon / sausagemeat to fill a pie dish.
salt and pepper
Shortcrust pastry – 200g flour and 100g butter or premade
1 egg beaten as an egg wash.
How to …
- Make a white sauce using the chicken stock rather than milk. I’d make it a little thicker than shown in the video below, perhaps more the thickness of double cream.
- Fold in the leftovers to the sauce and leave to cool completely.
- Pre heat the oven to 200c
- If you are making the pastry, do that now and leave to rest. If using shop bought then get it out of the fridge to warm up a little and become easier to roll.
- Place the pie filling into your pie dish.
- Roll out the pastry until it is the thickness of a pound coin.
- Lay the pastry over the pie dish. Using a fork press the edges down to seal. Trim the excess pastry. I re roll the pastry and cut out shapes to decorate the pie. Leftovers can be pretty too.
- Brush the pastry with beaten egg.
- Bake for 30 minutes until the pie is golden and the pastry is crisp and flaky.