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Chicken & Mushroom Pie (leftover recipe)

Submitted by sam from worthing 19 October 2011

This is a wonderful dish to make with left over roast chicken/turkey. Freezes very well to, best cooked from defrosted, but can be cooked from frozen. (sorry about the burry piccie though)

 
 
 
 

Ingredients

  • approx 200g left over chicken/turkey cut into decent chunks.
  • 1 tbspn oil.
  • 1 medium onion, finely diced.
  • 1 stick of celery cut in half lengthways, and finely sliced.
  • 1 carrot, peeled and finely diced.
  • 100g mushrooms, sliced.
  • 1 tsp dried mixed herbs (optional).
  • 1 tbpsn plain flour.
  • 1 small tin of sweetcorn (optional).
  • 1 tin of condensed chicken or mushroom soup,
  • approx 500g potatoes peeled and chunked.
  • 1 tbsp fresh chopped chives.
  • dash of milk and knob of butter.

Method

Start, by peeling and chopping your potatoes, and put in pan and bring to the boil and boil till soft enough for mashing, mash with the butter and milk and stir through the chopped chives. In a frying pan, saute the onions, celery and carrot with the chopped herbs and cook until nice and softened but not browned. then add one table spoon of plain flour, and stir around to absorb any oil (and will help thicken the dish). Add the tin of condensed soup and stir, then fill the can with water and add to your pan, stir and cook until the soup is warmed add the chopped chicken pieces and sweetcorn, stir, until warmed through and everything well combined. Pour into your ovenproof dish, and top with the mashed potato topping. Cook in oven at 190c for approx 30 mins (depending on size of your leftover pie and how crispy you like your potato topping), or alternatively allow to cool completely, cover in doublelayer of cling film and freeze for 6 weeks max.

 
 

Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.

 

 




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