Sep 01 2013

Leftover Chicken Pie

A delicious smell of chicken stock floats into the study as I write, the very last vestiges of a delicious local free range bird I bought from the Pollards last week. We’re hard to please when it comes to chickens having spent so many years raising table birds ourselves. But this was as good as anything we used to sell! And it provided so many meals. First I cooked traditional roast chicken. The following day a wonderful cold chicken salad, then a chicken and mushroom pie with added Hogs Pudding. The latter made by the aforesaid Richard Pollard even won the approval of by my Cornish husband! This evening a risotto and still to go, stock for soup, even scraps as a treat for the dogs! Not bad for one small chicken.

Left over chicken pie

Strip the last pieces of meat from the carcase. Use the bones to make stock for soup.

Finely chop a small onion or shallot in a little butter and oil (the oil stops the butter burning)

When the onion is soft but not coloured add sliced mushrooms, a little chopped bacon and Hogs Pudding if you can get it. It tends to be available only in the West Country.

Cook gently for a few minutes then stir in stock or left over gravy to a creamy consistency. Thicken with corn flour if necessary.

Add the chicken and some chopped parsley. Taste and season accordingly.

Tip into a pie dish. Cover with ready-made puff pastry. Brush with beaten egg and bake for till crisp and golden in a hot oven 200 c

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