Chicken and mushroom pie
Much as I’d planned, there was leftover roast chicken – stock, and gravy too. A pie was called for.
I started by making pastry – 4oz flour, 2oz margarine, water to combine. Into the fridge it went to chill (this allows the fat to firm up again, making rolling out easier.) Whilst this happened, I made up the filling. I started by dry-frying sliced mushrooms, then added some of the chicken meat (mostly from the leg), then some gravy and stock. As that came up to the boil, I lined the tin for the pie and rolled out a lid.
In went the filling, and then the lid – 35 minutes at 200C and it was done. Alongside, steamed leeks and broccoli, and mashed potato (made not with milk and butter, but more chicken stock.) Fantastic, I thought; I do like a good pie. Next time though, I’d add more gravy and less stock – the filling needed to be firmer.