Chicken pie

Name: Chicken pie
Total time: 2400 s
Yield: 4 servings
Cuisine: British
Ingredients: Ready roll pastry; Leftover roast chicken (1/4 to 1/4); 2 sticks celery; 2 medium carrots; 2 tablespoons frozen peas; 2/3 pint White sauce; 2 tsp chicken gravy granules; Small tin of sweetcorn; Egg to glaze pastry; Small red onion

Mary Bunka @marybunka76

Nottingham England

Using up the leftovers from a roast chicken. #mycookbook

Mary Bunka @marybunka76

Nottingham England

Using up the leftovers from a roast chicken. #mycookbook

Saved

Ingredients

40 mins

4 servings

Ready roll pastry
Leftover roast chicken (1/4 to 1/4)
2 stickscelery
2medium carrots
2 tablespoonsfrozen peas
2/3 pintWhite sauce
2 tspchicken gravy granules
Small tin of sweetcorn
Egg to glaze pastry
Small red onion

Saved

Steps

40 mins

1

Dice the onion celery and carrots and soften them in a saucepan in a little oil
2

Add the shredded chicken meat, peas and sweetcorn. Make sure you dont add skin or bones from the chicken carcass.
3

In a separate pan make a white sauce and add a couple of spoons of gravy granules. Pour this into the other pan with the other hot ingredients and give it a good stir.
4

Add the mixture to a pie dish. Dont forget to sit a pie whistle in the middle to help the steam escape.
5

Top the dish with the ready rolled pastry, either short crust of puff works well. Brush with beaten egg.
6

Put into the oven until the pastry goes golden brown.
7

When you take it out of the oven give it a minute or two to cool before serving. Goes well with mash.