This week is British Pie Week apparently. Total fluke because this was on my menu plan long before I discovered that, but it made me smile because we had Chicken & Sausage Pie for lunch and Fish Pie for dinner - both totally different recipes but both definitely pies !
Every time we have a roast chicken dinner, I'm left with about the equivalent of one chicken leg and half a chicken breast the next day. Not enough to feed a family of five but too much to throw away or give to the dogs, so I decided to pad it out with sausages and put a puff pastry lid on it. A new family favourite is born !
Chicken & Sausage Pie
1 pack of sausages
leftover roast chicken/potatoes/vegetables
a handful of mushrooms
a pack of ready made puff pastry
Start off by frying or grilling the sausages. I used Debbie & Andrews pork sausages which are lovely – really meaty and tasty – but they release very little fat, so I added a splash of olive oil. You might not need it though, depending on your sausages.
Chop the leftover cooked chicken, potatoes and vegetables into bite-sized pieces. Slice the leeks and mushrooms.
Use the juices from the sausages to fry the leeks and mushrooms, adding a knob of butter if necessary.
Chop the sausages into pieces and add to the mushrooms/leeks, then throw in the chicken mixture.
Add some gravy – I save the leftover gravy in the fridge and reuse that the next day. I also have a new ally for thickening soups and casseroles – this tube of instant gravy which makes perfect, lump-free gravy every time.
Transfer to an ovenproof dish.
Top with the sheet of puff pastry and put in the oven at 180° for about half an hour until the pastry is golden.
Pie & Mash always go together really well, especially for a pie like this with really rich gravy that is just begging to be mopped up and devoured.
What's your favourite pie filling? Now that I know it's Pie Week, I'm tempted to make another one !