On Friday I roasted a chicken along with potatoes and sweet potatoes and by the end of the meal we had one breast, a leg and a few potatoes left over. Not enough for leftovers for four people the next day but enough to make a chicken pie which can feed 4-6 people depending on portion size and side dishes.
I put everything in the fridge and last night decided it was time for the pie.
The best part about this recipe is that as long as you have the chicken, you can pretty much add any veggies you like and it will taste delicious. I used up the leftover potatoes by chopping them into cubes and I also threw in half a can of corn. You could also add carrots, peas or any other tinned or frozen veggies you have in the cupboard or freezer or just use whatever leftover veggies you have in the fridge.
Whenever I use the heart cutter to decorate food Faith tells me that the food was ‘made in love’.
- 2 cups chicken shredded (I used a breast and a leg of a roast chicken)
- 1 cup veggies (I used a few roast potatoes, roast sweet potatoes and half a cup of tinned corn)
- 1 cup water
- Garlic powder
- Herbs and spices to taste
- Salt and pepper to taste
- 2 tablespoons margarine, melted
- 2 tablespoons flour
- 1 sheet puff or shortcrust frozen pastry, thawed to roll
- Egg for brushing
- Heat the oven to 180C.
- Place shredded chicken and veggies in a bowl and mix (I dumped them directly into the Pirex pie dish).
- In a pan add the garlic, salt, pepper and any spices or herbs you want to the water and bring to the boil.
- Melt the margarine and add the flour.
- Mix until it forms a gloopy ball.
- Once the water is boiling add the flour mixture and stir well to dissolve.
- Continue stirring until your sauce has thickened.
- Add your sauce to your chicken and veggies and mix to coat everything well.
- Roll out your pastry on a floured surface.
- Cut out the pastry to fit your pie dish and place gently on top of the chicken.
- Brush with beaten egg.
- You can add decorative pastry at this point and brush again with the egg.
- Poke a few holes or slits into the pastry to allow steam to escape.
- Place uncovered in the oven for 30 minutes or until the pastry has browned.
- You can substitute half the water for white wine.
- For a thinner sauce just add more liquid.
- Serve with rice or couscous.