Turn your beautiful Free Range Roast Chicken into a yummy pie!
YOU WILL NEED:
1 punnet of mushrooms – 250 grams – wiped with a damp cloth and sliced
3 leeks, washed and sliced
1 onion, peeled and chopped
2 cloves of garlic – peeled and crushed
small knob of butter
salt and pepper
FOR THE WHITE SAUCE:
½ onion, peeled and grated
60 g butter
50 g flour
1 Litre milk
1 heaped teaspoon hot mustard
salt and pepper to taste
1 packet of ready made puff pastry – defrosted but kept cool
1 egg, lightly beaten
Melt the butter and add the onion – cook for about 5 minutes. Add the leeks and mushrooms and cook for another 5 minutes. Add a small handful of fresh thyme that you have taken off the stalks. Add the garlic and cook for a minute. Season with salt and pepper
In the mean time make up the white sauce. Melt the butter in a pan and gently fry your onion for about 5 minutes. Add the flour. Cook through for about a minute or 2 and then slowly start adding the milk little by little. Using a whisk stir into a smooth mixture and keep stirring and simmer gently for about 10-12 minutes – keep stirring. Season with the mustard, salt and pepper
Now you are ready to assemble your pie. Shred your roast chicken into a large bowl, squeeze over the lemons that you roasted and chop up the onions from the roast as well. Add your mushroom and leek mixture and then pour over your white sauce. Check your seasoning. Place your mixture in a pie dish. Brush the edge of the dish with water. Roll out your pastry and place over your filing. You can either tuck your edges in or press them down with a fork around the edges of your pie dish. Cut three small slits into the top to give your filing and pastry some air. You can always add some pastry leaves with any excess pastry your have cut off. Stick them on with some egg wash. Brush your pastry with egg wash to ensure you get a golden finish.
Bake at 220 ° C for 25 to 30 minutes until the pie is golden.