How to make a Leftover Chicken Dinner Pie

You will need:

For the Pastry:

200g Plain Flour

130g Butter

1 Egg

1tbsp Water

For the filling:

175g Cooked Chicken

200g Vegetables (I used 100g carrots and 100g peas)

1 tbsp Worcester Sauce

1tsp Thyme

1 Onion (diced)

3 Garlic Cloves (diced)

30g Butter

3 tbsp Plain flour

1 tbsp Oil

250ml Chicken stock

1 Egg

Method:

1. Firstly, for the pastry, in a bowl mix together your flour and butter with the tips of your fingers until it resembles breadcrumbs.

2. The add the egg and mix together, add a half a teaspoon of water as required until it comes together.

3. Then pop your pastry in the fridge for about an hour while we make the filling.

4. In a saucepan over a low heat, add your oil, onion and garlic and sweat for 5 mins.

5. Then add your butter and mix until melted. Then add the plain flour and mix again until well combined.

6. Then add your stock gradually, mixing between each addition. The sauce should thicken, once all the stock is added leave on a low heat for 2 mins.

7. Then take off the heat and mix in the chicken and vegetables, mixing to coat with the sauce. Then add the Worcester sauce and thyme and mix.

8. Then having taken the pastry out of the fridge, roll out on a lightly floured surface. I used a 22cm pie tin which I have floured to prevent sticking (but you can use butter), then line your tin with the pastry cutting off any excess.

9. Then fill the pie case with the filling.

10. Re-roll the offcuts of pastry for the lid. Having beaten the egg, spread this on the edges of the pastry case and attach the lid. Then use a fork to press the lid down, which also makes a nice pattern.

11. Cut off any excess and put a hole in the middle of the pie for the steam to escape. The using the remaining beaten egg, brush the top of the pie to make an egg wash.

12. Then bake in a pre-heated oven at Gas Mark 6, 200C or 180C fan assisted for 45-50 mins.