u need.
left over roast chicken
Handful of mushrooms
1 corgette
half an onion
some double cream
1/2 chicken stock cube
Fresh lemon Thyme
pre rolled puff pastry.
pre heat oven as instructed on the pastry pack, cut out the "lid" and grease up pie dish and line with pastry on bottom and sides.
1. roughly chop up veg n chicken in nice chunky chunks.
2. heat pan with olive oil. add onions cook till softish. add corgettes, then mushrooms 1 min later, then chicken 1min after that.
3. in seperate bowl dissolve half chicken stock cube and add 300ml boiling water. stir and add to pan.
4. simmer gently and add about 150ml of the double cream.
5. stir and simmer for 2 mins.
6. take 1 tablespoon of corn flour, and addhalf a cup of cold water, stir till dissolved.
7. add cornflour mixture into pan, stirring as u do so to thicken up sauce.
Season as required. rip off leaves off lemon thyme stalks and add.
8. remove off heat and add to pie dish. add lid, pressing down on sides to seal. and glaze with some beaten egg.
9. stick it in the oven at Gas Mark 5 for 30mins or until the pastry has risen and is golden brown.
10. serve up with boiled carrots and potatos.
11. eat!
left over roast chicken
Handful of mushrooms
1 corgette
half an onion
some double cream
1/2 chicken stock cube
Fresh lemon Thyme
pre rolled puff pastry.
pre heat oven as instructed on the pastry pack, cut out the "lid" and grease up pie dish and line with pastry on bottom and sides.
1. roughly chop up veg n chicken in nice chunky chunks.
2. heat pan with olive oil. add onions cook till softish. add corgettes, then mushrooms 1 min later, then chicken 1min after that.
3. in seperate bowl dissolve half chicken stock cube and add 300ml boiling water. stir and add to pan.
4. simmer gently and add about 150ml of the double cream.
5. stir and simmer for 2 mins.
6. take 1 tablespoon of corn flour, and addhalf a cup of cold water, stir till dissolved.
7. add cornflour mixture into pan, stirring as u do so to thicken up sauce.
Season as required. rip off leaves off lemon thyme stalks and add.
8. remove off heat and add to pie dish. add lid, pressing down on sides to seal. and glaze with some beaten egg.
9. stick it in the oven at Gas Mark 5 for 30mins or until the pastry has risen and is golden brown.
10. serve up with boiled carrots and potatos.
11. eat!
