Chicken & mushroom pie

Mary Hay: Member of public

Ingredients: serves 2


Method:

  1. Preheat the oven to 375°F / 190°C / Gas Mark 5.
  2. Remove all meat from the chicken carcase and cut into bite-sized pieces.
  3. Put carcase into a pan of salted water and boil for 30 minutes.
  4. Reserve 250ml of this chicken stock for this recipe. (The remainder can be used to make soup).
  5. Make a white sauce by melting the butter in a saucepan and adding the cornflour. Next whisk in the milk and chicken stock, bring to the boil and allow to thicken.
  6. Place the chicken, onion and mushrooms into a greased pie dish and cover with the puff pastry.
  7. Bake in the oven for about 30 minutes (the pastry should have risen and be golden brown).

Recipe tips:

Frozen raw meat and fish can be defrosted, cooked thoroughly, and frozen again. However, foods can never be reheated more than once.