Leftover Roast Chicken Pie with Mushroom Cream Sauce
Ingredients
- 3 cups (400g) button mushrooms, cleaned
- 1 tbsp butter
- 1 tbsp olive oil
- 2 cloves garlic, grated
- 2 tbsp plain flour
- 3 cups leftover chicken, roughly chopped (or as much as you have)
- 1 cup (250ml) double cream
- 1 cup water
- 1 vegetable stock cube
- 1 tbsp fresh thyme, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 1/2 tbsp Dijon mustard
- 1 cup frozen peas
- 2 carrots, peeled & finely chopped
- Salt and pepper
- Mash for topping (homemade or store-bought)
- Green vegetables to serve (steamed broccoli or green beans)
Preparation
Preheat the oven to 180°C (350°F).
In a pan, melt the butter and olive oil, then cook the mushrooms over medium heat for about ten minutes.
Add the grated garlic and cook for an additional minute.
Sprinkle the plain flour over the mushrooms and cook for a couple more minutes, stirring to prevent burning.
Pour in the double cream, water, crumble in the vegetable stock cube, and add the fresh thyme. Mix well to combine.
Stir in the chopped parsley and Dijon mustard, then turn off the heat.
Add the leftover chicken, frozen peas, and finely chopped carrots to the sauce. Season with salt and pepper to taste.
Transfer the mixture to an ovenproof dish.
Top the mixture with mashed potatoes.
Bake in the preheated oven for about 30 minutes or until the top is golden brown.
Serve with steamed broccoli or green beans.
