Patchwork Roast Chicken Pie (€1 leftover meal for 1)

[Carl]

This is a budget friendly recipe using up leftover scraps of puff pastry. The ingredients for the pie filling detailed in the recipe can be substituted for what you have available.

Patchwork Roast Chicken Pie.jpg (49.03 KiB) Viewed 557 times

Preparation Time: 10 minutes
Cooking time: 30 minutes
Serves: 1 person

One portion provides 900 cals, 68g fat (of which 21g saturates) and 60g carbohydrates.

Ingredients

- Olive oil
- 2 tsp plain flour
- 200ml (7fl oz) milk
- Handful of cooked chicken (such as roast chicken), shredded
- Handful of leftover cooked vegetables (such as peas and carrots)
- Handful of leftover cooked potatoes
- 1 tsp mustard (any)
- Handful of grated Cheddar cheese
- Salt and pepper
- Leftover strips of puff pastry
- 1 egg, beaten (optional)

Method

1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4.

2. Add a glug of olive oil to a saucepan, then add the flour and cook over a medium heat for 1 minute. Begin to add the milk, a little at a time, stirring continuously until a sauce forms.

3. Remove the saucepan from the heat and throw in the chicken, cooked vegetables, potatoes, mustard and cheese. If the sauce is too thick, just add a splash more milk. Season to taste, then transfer the mixture to a suitably sized ovenproof dish.

4. Top with the pieces of puff pastry, then brush with beaten egg (optional) for a glazed finish.

5. Bake in the oven for about 30 minutes until golden brown.