My family all love the chicken pie I make with leftovers from a roast chicken. It doesn't really matter if you have a little or a lot left over it just makes a bigger or smaller pie.
I fry 1 onion in rapeseed oil, then add some crushed garlic, some parsley or fresh herbs from the garden ( but dried will do) and a bay leaf ,broken in half , chop a carrot and add, then a celery stick, then the chicken and some ham or bacon if I have it and some mushrooms. ( the veg can vary depending what you have. It might be a leek.)
Then I crumble a chicken stock cube and add some milk to cover the veg and chicken in the frying pan, let it cook gently for about 20 minutes . I then add a tablespoon of corn flour to an inch of cold milk in a mug, mix and then stir into the mixture of milk and veg/chicken in the frying pan to thicken. Continue cooking for another 3-5 minutes. Take out the bay leaf.
I then make short crust pastry with 12 oz. plain flour and 3oz baking margarine and 3oz lard . Grease a pie dish, line with two thirds of the pastry , fill with mixture, top with the rest of the pastry and bake in a hot oven 180 c fan for 45 minutes.
Can feed four adults for two more meals, hot once cold the next.
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