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Chicken and Celery Pie

Recipe

Make the most of those leftovers with this tasty family meal.

Serves: 2 people   |   Prep time: 10 minutes   |   Cooking time: 60 minutes

British   |   Main

  

Ingredients

  • Approx. 180g   /½ Leftover Roast Chicken
  • 1 Brown Onion, finely chopped
  • 4 Celery Sticks, cut into chunks
  • 40g packet Cheese Sauce Mix
  • 200ml Milk
  • 50ml Double Cream
  • 375g pack Ready Rolled Puff Pastry
  • 1 tsp Paprika
  • 2 tsp Dried Parsley
  • 10ml Olive Oil
  • Sea Salt and White Pepper
  • 2 Jacket Potatoes
  • Milk for brushing

  

Method

  1. Pre-heat the oven to 200°C / Gas Mark 6.
  2. Prick the potatoes with a fork and bake in the oven for 60 minutes.
  3. In the meantime, heat the oil in a small saucepan and gently sauté the onion and celery for 5 minutes until softened.
  4. Empty the packet sauce into another saucepan, whisk in the milk and cream and put on a medium heat. Cook for a few minutes, stirring until thickened, then add the dried parsley and paprika, season with some salt and pepper and stir through.
  5. Place the cooked chicken in a shallow pie dish and pour over the sauce.
  6. Unroll the pastry and cut to fit the top of the dish. Make a few slits in the pastry to allow the steam to escape and use some of the leftover pastry to decorate, then brush over with a little milk.
  7. Bake in the oven for 25-30 minutes until golden brown, then serve alongside the jacket potatoes. Great served with garden peas.