Stacie says: "This is my favourite way to use up leftover roast chicken, as if I'm getting another meal for nothing. The filling can be prepared in advance.
"Don't throw away any pastry scraps from this recipe - simply toss them with a little parmesan cheese, a sprinkling of dried herbs de province and twist them into straws and bake in the oven for around 30 minutes with the chicken pie and you’ll have a delicious snack with no waste."
1 pack of all butter puff pastry
20g of butter
A lick of olive or vegetable oil
2 potatoes, peeled and cut into 1 inch pieces
2 carrot and 2 celery stalks, again chopped
1 clove of garlic, finely chopped
2 tbsp plain flour
8 rashers of good quality smoked streaky bacon
The leftover meat picked from a roasted chicken
200ml dry white wine
100ml chicken stock
100ml double cream
2 tbsp chopped fresh flat-leaf parsley
2 tbsp fresh thyme leaves
Salt and pepper to taste
For the egg wash, 1 egg and a splash of milk
1. Preheat oven to 200 (gas mark 6)
2. In a large heavy-bottom pot, melt the butter with the oil then add the potatoes, carrot, celery and garlic. Sweat the vegetables down for 5 minutes over a medium heat. Add the flour and stir to coat.
Turn the heat up and add the bacon and chicken. Once the bacon has a good colour add the white wine.
3. Let the mix bubble away until the wine has reduced a little then add the stock and cream, again on high and bubble down until a nice thick gravy is achieved, a few minutes is usually enough. Stir in the parsley and thyme and season to taste.
4. Transfer the filling to your deep-dish pie plate or individual ramekins.
5. On a lightly floured surface, roll out the puff pastry about 2" larger than the top of the baking dish. You want the thickness of around ½ cm for a good rise. Lightly butter the surround of the pie dish and place over the dish and trim leaving a 1/2" overhang, reserving excess pastry. Be careful not to press the pastry down as this will stop the pull pastry rising.
6. Whisk the egg and milk together and brush over the pastry. Stab a hole in the middle of the pie to allow steam to escape, then transfer dish to a baking sheet to catch any boil-over.
7. Bake for 30-40 minutes until pastry is golden brown and allow to rest to cool before serving.