A great recipe for using up left over chicken.
Melt the butter in a pan, once melted add the flour (I added the pepper to the flour) & mix,. Gradually add the milk whilst stirring, I then added 2 Chicken Stock Pots.
Gently fry the onions until soft, add the mushrooms & garlic & leave to soften. add the diced chicken & toss till it’s lightly cooked.
Mix the sauce into the chicken mixture & leave to gently cook for 25-20mins, stirring occasionally. Once cooked put it into your pie dish & leave to cool. If you put the pastry on whilst it’s too warm the pastry tends to melt, although if your cooking it immediately then it’ll be ok.
Roll out the pastry, I always add an edge to it so the pastry will stick better using milk to stick the edges. I go round the edges with a fork to make sure the edges are sealed. Make a hole in the centre of the pastry & decorate if you like!
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