A comforting bake from English cooking, this pie is made by combining leftover chicken with a creamy mushroom sauce and topping it with puff pastry. Suitable for a lunchbox or a late-night snack, it can also be served cold.
Melt the butter in a pot and sauté the onion, carrot and mushroom for ten minutes until softened.
Add the flour and cook for a minute, then gradually stir in the milk and chicken broth until you have a smooth, thick sauce.
Stir in the shredded leftover chicken, salt and pepper, then remove from the heat and transfer to a baking dish.
Lay the pastry sheet over the dish, press to seal the edges, and brush with the egg yolk.
Bake in an oven preheated to 200°C for thirty minutes, until the top is golden.
Add the milk gradually while making the sauce, or it may go lumpy. Allergens: contains gluten (flour, pastry), dairy (butter, milk) and egg.
If you do not have leftover chicken, you can dice raw chicken breast and pre-cook it with the sauce for ten minutes, though remember the whole point of this recipe is reducing waste.
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