frugal cooking

Chicken leftover Pie

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The ingredients here are a guide – once you have made the pastry base, and the onion base sauce, what goes in to the pie is what you have left in the fridge.  Cold sausage, bacon, ham, chorizo, all work well. If you have a herb garden add a big handful of parsley, or a small palm sized amount of sage.
Experiment with ingredients and see what works well for you.


225g of shortcrust pastry (If using ready made pastry,defrosted if frozen)
500g Cooked chicken, cut into chunks
1/2 red or green pepper, finely chopped 
1 medium onion, finely sliced.
3 spring onions – chopped 
50g of grated cheddar cheese

1 Tablespoon of grainy mustard.
2 Hard boiled eggs, quartered lengthwise.
150g lean ham (chopped)


50g Butter
100g Plain Flour
1/2 pint of milk



Roll out the pastry and line a pie dish
Bake Blind for seven minutes (by spreading a layer of rice or baking beans on a circle of greaseproof paper to stop the pastry rising).
After seven minutes remove beans and paper and cook for a further seven minutes.


Sauce Base
Heat the butter/oil in a pan and saute the onion until soft, add the flour and stir over a low heat for a minute, add the milk gradually (it will lessen the risk of a lumpy sauce if you warm the milk slightly in the microwave first), stirring until the mixture is smooth

Stir constantly until the mixture starts to boil then turn down and simmer for a couple of minutes until the mixture starts to thicken.  Add the cheese and, mustard (if using).  Remove from the heat.


Stir in the rest of the ingredients, (other than the eggs, if using) and season.


Pour half the mixture into the pastry case, arrange the egg quarters and top with the rest of the filling.


Bake in a preheated hot oven (180C) for 30-40 minutes.  Serve hot.


Dish serves six to eight.  Is very nice cold for picnics or summer lunches with salad

Price per portion depends on the ingredients utilised, but at its most expensive, comes in at £0.75p per head

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