Post by cheerypeabrain on Oct 13, 2008 16:30:06 GMT 1
A good way for using any leftover chicken from your Sunday roast!
Strip the leftover meat off the cooked chicken, and cut into bite sized pieces.
Dig up 2 leeks from your vegetable patch, wash and cut into chunks, blanch them and set aside with the chicken.
For the sauce, gently heat 3/4 pint milk in a pan with an onion, a bay leaf, a sprig of thyme and of rosemary, a short piece of celery and a carrot. Turn off the heat and leave to steep for about an hour. Drain off and discard the veg and herbs and make a bechamel sauce with the milk (using 3/4 oz plain flour & 3/4 oz butter)
Chuck in the chicken and leeks.
Put it all in a pie dish and top off with a pastry crust.
Pop into a hot oven (gas 5-6) until the pastry is cooked.
Absolutely delicious...
Strip the leftover meat off the cooked chicken, and cut into bite sized pieces.
Dig up 2 leeks from your vegetable patch, wash and cut into chunks, blanch them and set aside with the chicken.
For the sauce, gently heat 3/4 pint milk in a pan with an onion, a bay leaf, a sprig of thyme and of rosemary, a short piece of celery and a carrot. Turn off the heat and leave to steep for about an hour. Drain off and discard the veg and herbs and make a bechamel sauce with the milk (using 3/4 oz plain flour & 3/4 oz butter)
Chuck in the chicken and leeks.
Put it all in a pie dish and top off with a pastry crust.
Pop into a hot oven (gas 5-6) until the pastry is cooked.
Absolutely delicious...
)