Whenever i made roasted chicken the night before, i’ve always use the leftover to make this pie. It’s a simple pie, the filling is nothing more than shredded chicken breast (as the breast is my least favourite part), potatoes, and some vegetables. If i have some, i’d also include chicken sausages and they tasted fantastic. Apart from being quick, simple and scrumptuos, the puff pastry gives you a really rusty crispy top, which i can never get enough of.
Serves 4
leftover roastec chicken meat, shredded
2 knobs of butter
1 medium onion, finely sliced
2 sticks of celery, finely sliced
2 Russet potatoes, peeled
a litre of chicken stock
Preheat oven to 220 degree C. Take a medium caserole pot and add a lug of olive oil and butter. Add the chicken, celery, onion and cook for 15 minutes. Bring a pot of salted water to boil. Cut the potatoes into small cubes and boil in the pot for 10 minutes. Drain the potatoes and transfer into the caserole pot. Add the chicken stock and simmer slowly for another 30 minutes.
Prepare your pie dough. Lay the dough on a 9-inch pie pan. Pour the chicken mixture into the pan and drape the top with another layer of the dough. Trim the edges, egg-wash the top and make a few holes by scoring mark on the top to allow steam to escape while baking. Put inside the oven and bake for 40 minutes, or until golden on top.
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