There are few meals as satisfying as a roast chicken. Even if you’re having a REALLY shit day, a roastie can turn tings around. What’s more, there are always leftovers, which means there’s always another meal or two to be eeked out of the carcass.
We roasted a particularly big bird last weekend, so I decided to do the leftover chicken justice by making a few pies. It’s a pretty easy recipe, especially if you buy ready rolled puff pastry from the supermarket. The below will make 4 small pies or one biggun. Here’s how it’s done.
250g roast chicken – mixture of white and brown meat
1 large leek, finely chopped
1 large carrot, chopped
1 large clove garlic, chopped
2 rashers smoked bacon, chopped
70g chestnut mushrooms
300ml chicken stock
1ooml single cream
100ml white wine