The perfect way to transform leftover roast chicken – bake into a gorgeously golden pie with chestnut mushrooms and fragrant tarragon. This family favourite is also great for freezing, so bake a batch to store in your freezer for when time is short.
- Preheat the oven to gas 7, 220°C, fan 200°C and put the pastry rectangles in the fridge.
- In a saucepan, melt the butter over a medium heat. Add the onion, mushrooms and some seasoning and cook for 5 mins, or until soft. Add the flour and mustard powder and stir for 2 mins. Add the stock and vinegar. Stir for roughly 5 mins, until the sauce thickens.
- Mix in the chicken, tarragon and peas, then spoon the mixture into 4 individual rectangular pie dishes measuring approximately 18 x 13cm. Top each with pastry. Seal the pies by pressing down on the rim of the dish. Brush with the beaten egg. Make a small hole or slit in the middle of the pie to allow steam to escape while cooking.
- Bake in the oven for 35 mins, or until the pastry is crisp and golden.
Freezing and defrosting guidelines (freeze whole pies)
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To re-heat: Loosely cover with foil and bake until dish is thoroughly heated through. Re-heat until piping hot.
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