Nothing beats a homemade pie as the season changes. I make this using a roast chicken made earlier in the week so it takes up less time to put together.
- 2 Chicken legs and thighs
- (or 300g cooked roast chicken pieces)
- 1 sheet puff pastry (or make from scratch)
- 70g butter plus extra for pastry brushing
- 1 leek
- 2 garlic cloves
- 1 celery stalk
- 200g mushrooms
- 2 carrots
- 1 heaped tbsp cornflour
- 1 tsp oregano
- 3 sprigs fresh thyme
- 200 ml chicken stock
- (2 tbsp double cream optional for adding richness)
- 1 tbsp chopped parsley
Preheat oven to 190.
Rub some butter on the chicken with salt and pepper and place in oven to roast for 30-40mins or until skin is golden and cooked through (size depending), remove all the meat, shred into bite size pieces, and set aside. Alternatively, use the meat from approx half a roast chicken made ahead, to save time.
In an oven proof high-sided dish, sauté the leek and garlic for 4 mins until softening. Add the celery and carrots and continue for 5 minutes before finally adding the sliced mushrooms, oregano and thyme for a further 3-5 minutes until everything is starting to caramelise and add the chicken meat until warmed through.
Spoon over the cornflour and mix well before pouring over the stock and stirring together until thickened. Do add more stock if the mixture is too thick.
Remove from the heat. If using individual ramekins or pots spoon into them and leave to cool (the puff pastry will rise much more effectively if the filling isn’t steaming it from below).
Drape the pastry over the fillings and brush any shapes added with a little melted butter. Place at the top of the oven for 10-15 minutes for individual pies and 15-20 for a single one, or until golden and puffed on top.
Serve immediately with a green salad, some green vegetables and a sprinkling of fresh parsley.