Two-and-a-half of your five a day
2 chicken thighs or 200g (7oz) leftover roast chicken
500ml (18fl oz) chicken or vegetable stock
3 carrots, diced
2 leeks, thinly sliced
5 celery sticks, thinly sliced
3 garlic cloves, chopped
Sea salt and black pepper
250ml (9fl oz) white wine
Juice and zest of 1 lemon
100ml (31/2fl oz) double cream
1 tbsp Dijon or wholegrain mustard
200g (7oz) wild or chestnut mushrooms
Handful of fresh herbs, roughly chopped
Pat-In-The-Pan Olive Oil Pastry
150g (51/2oz) plain white flour
1/4 tsp sea salt
75ml (21/2fl oz) olive oil
2–3 tbsp cold water
If using uncooked chicken thighs, add a splash of olive oil to a saucepan. Add the chicken and sauté until it starts to colour. Cover with the stock and simmer for 30 minutes. If not, simply simmer the cooked chicken in a little stock to soften and warm through.
Place a large frying pan over medium heat, add a little olive oil and, when it’s warm, add the carrots, leeks, celery and garlic. Season then sauté until the vegetables start to soften. Ladle in some stock from the chicken and let it sizzle to help soften the vegetables.
Remove the chicken from the stock, let it cool, then shred the meat and add it to the vegetables. Pour in the white wine and let it reduce slightly. Fold in the lemon juice and lemon zest, double cream and mustard, and cook for a few moments until it thickens.
Sauté the mushrooms in olive oil until golden. Season well. Fold through the pie mixture, along with the herbs. Adjust the seasoning as needed. Pile the mixture into a pie dish large enough to hold everything then preheat the oven to 190˚C/375˚F/Gas Mark 5.
While the mixture cools, make the Pat-In-The-Pan Olive Oil Pastry. Mix the flour and salt. Add the olive oil and fold through until the flour is moist. Sprinkle with the cold water, 1 tablespoonat a time, tossing with a fork until the water is absorbed. Gather the pastry into a ball and roll it out on a well-floured surface or roll it between pieces of greaseproof paper. Once rolled, remove one side of the paper and flip over the pie-filled tin. Use leftover pastry to decorate. Bake the pie for 30–40 minutes, or until the pastry is golden. Serve with boiled new potatoes and steamed asparagus, green beans or peas with mint.
Less Meat More Veg (Kyle Cathie, £16.99).