Recipes From Rhonda - Leftover Chicken Pie
As the days get shorter and the mornings get colder, here at Mooch we're starting to dig out our casserole pots and preserving the last of our summer fruits and veggies. Below our lovely Sales Assistant, Rhonda, shares her favourite way to save on food waste and re-purpose leftover roast chicken into something even more delicious.
Ingredients
- 1 tablespoon oil
- 2 cups sliced mushrooms
- 1 onion diced
- 2 cloves of garlic (chopped finely)
- 2 teaspoons tomato paste
- 2 teaspoons sweet paprika
- 1 teaspoon Dijon mustard
- 1 cup chicken stock
- 300g leftover cooked chicken diced
- 3 teaspoons cornflour mixed to a paste with 1 tablespoon cold water
- ½ cup sour cream
- 1 sheet frozen puff pastry thawed
Method
Pre-heat your oven to 200ºC and grease a small baking or pie dish (20 cm approx).
Heat oil in saucepan, saute mushrooms & onions for 5 minutes. Add garlic and saute for a minute more. Mix in tomato paste, paprika, mustard and stock, and simmer 10 minutes.
Add diced chicken, bring up the heat, add the sour cream and stir through as much of the cornflour paste as needed to gently thicken, you might not need it all. Remove from heat and cool completely. Taste for seasoning, add as needed but mustard should be enough.
Place filling in baking dish, and add pastry on top, glazing with egg and cut air vents (or use a pie funnel).
Bake for 20 - 25 minutes until puffed and golden. Serve in the dish and enjoy!