Chicken and Leek Pie
Pick off all the meat from a leftover roast chicken and set aside. Place all the bones in a pot and cover with water, bring to the boil then reduce to a simmer to create a stock. Drain the stock and season with salt and pepper. Thicken with cornflour to make a thick gravy.
In the meantime dice and onion and a leek or two and cook until translucent. Once the onion and leek mix is cooked I stir in some frozen peas and let the heat of the onion mix defrost them and in turn they cool down the onion mix.
Mix the chopped leftover chicken, the onion, leek and pea mix with the gravy and when cold add to a pie dish and top with pastry or go for a pastry top and bottom then bake. Or as I did above and just create a pastry base pile the thick mix on and top with another piece of pastry pressing down the edges.
We love this served up with mashed potato and corn on the cob with lashings of butter.
What is your favourite pie to make at home?