I love a pie, and they are a great way to use up leftovers, whether that be fruit, vegetables, meat or cheese.
Last week in the Love and Bones Broth kitchen we had made a huge batch of Chicken Noodle Broth and I had somehow miss calculated the chicken and had a lot leftover. Along with the chicken there is also a litre or 2 of the very end of the Broth when we are straining that is a little to cloudy to put into bottles - Barb and I like this part of the broth the best and when we’re lucky we both get to take some home.
This particular day I got lucky and headed home with both.
I could’ve just made the usual soup with chicken and noodles but I felt like something a bit more filling and comforting and I had my eye on Pie!
I set about creating something delicious and this is what ended up happening.
Keeping in mind this would also work well with leftover Turkey and roast veggies on Boxing Day.
The caramelised sticky bits at the bottom were all time and I was literally scrapping the baking dish once I'd finished. I did share one with my eldest child and her boyfriend but the rest I ate all to myself!
500g cooked chicken - roast, poached anyway it comes
1 leek finely sliced
2 garlic cloves minced
1 teaspoon of cipri Italian mama's pesto al peperoncino or just a pinch of chilli (I'm addicted to the first one)
1 teaspoon of mustard powder
handful of chopped parsley
1 cup of fresh peas
2 spring onions finely sliced
1/2 cup of cream
1 tablespoon of rice flour
2 dutch creams - steamed and mashed
50g salted butter
salt and pepper
melt the butter in a saucepan and sautéed the leeks and garlic till softened and just catching some colour
add the chilli
and then the chicken
sprinkle the mustard powder and rice flour over the chicken and cook for a minute
then add the cream and broth and bring to a simmer letting the sauce start to thicken a little.
add a little more broth if it seems to thick
cook for roughly 10 mins on a very low heat - the sauce should be like a thick gravy
then add the rest, peas, parsley, spring onions and cook for a further 5 mins
In this time you can steam your potatoes and get them mashed and ready
Divide into individual pie dishes or one big pie dish, cover with mashed potatoes and fluff with a fork so to form little ridges that once cooked will become crunchy and delicious.
Cook at 180c until the top is golden and crunchy and the juices and broth are bubbling from the side.
These freeze incredibly well, just do so before you cook them and them defrost for a few hours. Pop them into an oven at 150c for 30-40mins and then crank up the heat for the last 10 mins to brown the top
ALL RECIPES AND PHOTOS PROPERTY OF MICHELLE SCHOEPS AKA THE BROTH LADY
©Michelle Schoeps 2017
©Love and Bones Broth 2017