I thought I would get back into blogging by sharing a recipe I sort of made up (the sauce and pie top recipes were from other places but I can’t remember where!) It is really yummy and you can use up leftovers and add whatever herbs and spices you like. The amounts aren’t exact because like I said, I was sort of making it up as I went along.
- Chicken breast fillets, cut into bite sized pieces.
- Pre cooked ham or gammon, chopped into smaller pieces.
- Mushrooms, sliced
- Pinch of Cayenne pepper
- 25g butter
- 25g plain flour
- 150-200g of chicken stock (depending how thin you want the sauce)
- 2-3 tablespoons of double cream
- A squeeze of lemon
- 150g self raising flour
- 75g vegetable suet
- chopped sage
- Salt and pepper
- Fry the chicken in a little oil until browned all over. Add in the cooked ham and mushrooms and stir. Add some cayenne pepper (or whatever you fancy!) and season. Leave in the pan but take off the heat.
- Make the white sauce. In a saucepan, melt the butter and add the flour. Cook slowly, stirring, until the mix is the colour of straw. Pour in the stock, turn up the heat and stir constantly until the mix is simmering and smooth. Add in the cream and reduce the sauce to your desired consistency. Add the lemon.
- Make the pie top. Put the flour, suet and herbs (I used sage because it goes with chicken, but you could leave out the herbs if you don’t like them) in a bowl and add enough water to make a sticky dough. Dust the dough with some flour and wrap in Clingfilm to rest for 10 minutes. Roll out on a floured surface with a floured rolling pin and hands (I told you it was a sticky dough!) into a shape that will fit the top of your pie dish.
- Lightly butter a pie dish. Add the chicken mix into the sauce and season. Stir well and pour into the pie dish. Take the rolled out dough and place it on top of the mixture, making sure it reaches the edges of the dish. Make a small hole in the centre of the dough with a knife and brush the top with a little milk.
- Put the pie on the middle shelf of a pre-heated oven at Gas Mark 5 for about 30 minutes, or until the crust is lovely and golden. Serve and enjoy!
My family really loved this recipe, and like I said it is easy to customise. If you try it, I’d love to see pictures and let me know how you liked it!