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  • 4servings
  • 25minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, D, P
MineralsNatrium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Leftover roast chicken - diced

  2. oil / butter / margarine

  3. 1 onion - finely diced

  4. 1 carrot - finely diced

  5. 1 celery stick - finely diced

  6. chicken gravy powder - about 1 tablespoon

  7. 1 chicken stock cube

  8. milk - about 1/2 cup - you don't want filling too runny

Instructions Jump to Ingredients ↑

  1. Saute in oil the onion, carrot and celery.

  2. Mix the gravy powder, crumbled stock cube and milk together until smooth.

  3. Add the gravy mix to the veges, add more milk if necessary.

  4. Add the chicken to the gravy/vege mix.

  5. Put the filling onto the pastry in the pie dish and cover with the other sheet of pastry.

  6. Bake in hot oven until golden brown about 20-25 min.

  7. I serve the pie with mash potato, beans and corn.

  8. I have bought a special pie dish for my pies that is not too big.

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