Roast Chicken Potpie

Preparation info

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Appears in

Madhouse Cookbook: Delicious Recipes for the Busy Family Kitchen

Madhouse Cookbook

By Jo Pratt

Published 2013

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Use any leftover chicken, or any cooked meat and vegtables, to make a pie. Blend 1 tablespoon butter and 1 tablespoon all-purpose flour in a pan over low heat, then whisk in 1 cup hot stock until smooth. Simmer a few minutes, then stir in 2 tablespoons heavy cream, 1 teaspoon mustard, a squeeze lemon juice and 2 tablespoons chopped parsley leaves and season with sea salt and freshly ground black pepper. Add cups each chopped cooked meat and veg. Divide between one large or two individual baking dishes. Roll out 9 ounces puff pastry dough and moisten the edges to seal to the top of the dish(es). Cut a hole in the top and brush with egg, milk or oil. Put on a hot cookie sheet and bake in an oven heated to 400°F 30 minutes, or until golden brown and piping hot.