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Leftover chicken pie

Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 1

Wondering what to do with the leftover chicken from your Sunday lunch? This pie-for-one is a winner, with its creamy, mustardy chicken and leek filling.

You'll need a small oven dish, suitable for an individual pie for one.

By Miguel Barclay

From Saturday Kitchen

Shopping list

Ingredients

Method

  1. Pre-heat the oven to 200C/180C Fan/Gas 6.

  2. Add the oil to a large frying pan over a medium heat. Once hot, fry the leeks until softened. Season with salt and pepper and sprinkle over the flour. Cook for a further minute, stirring constantly.

  3. Slowly pour in the milk, constantly stirring until the sauce begins to thicken. Add the shredded chicken, Dijon and grated cheddar.

  4. Spoon into a individual-sized oven-proof dish, top with the puff pastry and brush with egg. Bake in oven for 25–30 minutes until golden. Enjoy!