Ingredients
Serves: 4
- 600g Leftover Cooked Chicken
- 300g Puff Pastry
- 1 small onion diced
- 1 leek, sliced
- 6 chestnut mushrooms sliced
- 80 peas (frozen or fresh)
- 25g flour
- 25g butter
- Drizzle of rapeseed oil
- 250ml chicken stock
- 50ml cream
- Pinch salt & white pepper
- 1 bayleaf
- Fresh parsley
Method
- Preheat Oven to 180 °c
- In a pan add the oil and butter. Sweet the diced onion, leeks, garlic and bay leaf until onions are soft. Add the sliced mushrooms and sweat for further 3 minutes. Season with white pepper and salt.
- Add the flour and combine. Add warm chicken stock, simmer and stir until sauce thickens. Add the cream and reduce the heat. Allow to simmer for 4-5 minutes.
- Add the cooked chicken pieces, peas and fresh parsley. Combine.
- Transfer to earthenware dish. Cover with puff pastry
- Bake for 30 minutes until golden and puffed up pastry. Brian's Top Tip: Replace the chicken with leftover ham or use ham and chicken
