Making a whole chicken? stuck with leftover meat? Have no fear, chicken pot pie is here to offer you a tasty way to deal with left overs! Although it is easy to make, you will want to give it a few try to both get the hang of it and get your own balance of texture.

Ingredients:

• 2 shortcrust pastry
• Parsley
• 250gr cooked chopped chicken + Ham/lardon (bacon strip)
• Diced cooked carrots
• Raspberry Vinegar (optional)
• bechamel sauce aka white sauce (40gr butter, 40gr flour, 10cl milk, 30cl chicken stock)

 

Step 1:

Lay the dough in a pie dish, with a fork make a few holes to allow the dough to breeze when cooking.

Pre heat oven at 360 F

Step 2:

Chop the parsley in small pieces. Cook the lardon with a splash of raspberry vinegar.

Step 3: Make the Bechamel sauce

Melt at very low heat the butter in a sauce pan. Add slowly the flour using a strainer while mixing continuously and incorporating the milk and chicken stock. The name of the game is to get a smooth sauce with no lump.

Step 4:

Add the Chicken, parsley, carrots, ham and lardon to the béchamel sauce mix gently.

Pour the mixture in the pie dish cover with the rest of the dough.

Step 5:

Cook in the oven for about 30mn until slightly golden.

 

Serve with some salad – reheat the next day it becomes crispier and sometimes even more delicious!