Wednesday, 14 September 2016

Harvest Pie


At the end of last year, I had a dinner party of which the menu featured ‘Harvest Pie’.  After serving my version of this dish to 8 hungry guests and receiving a positive response, I debated whether or not to admit that albeit a family recipe, it did not exactly derive from my family.

During my final year at university I cohabited with a girl called Chloe, a wonderful North Londoner that owned her own chickens and a mind full of interesting facts. A great housemate, creative thinker and one of the most laid back people around, she willingly shared the information that her mum often made a pie with the left over’s of a roast dinner. Quite literally the recipe for this was whatever you couldn’t finish - chicken, sausages, stuffing, veg, bacon. As with most pies – and even more so with this one – anything goes.

The pie has become one of my favourites, and after making it last night, I have decided to write a basic recipe for it, of which can tailored and altered as pleased. However, one element that cannot be disregarded is the stuffing!

Ingredients (serves 6)

1/4 to 1/2 of a roast chicken
340g sage and onion stuffing
300g brocolli
250g peas
75g breadcrumbs
75g cheese

For the sauce:
A large knob of butter
3 tsp flour
700ml of chicken stock

1. Pre-heat oven to 180 degrees.
2. After removing the meat from the cooked chicken, place into a large roasting dish.
3. Prepare the stuffing following package instructions.
4. To make the sauce, follow the basic steps of white sauce, replacing milk with chicken stock (note if using stock cubes, you will need to use two to achieve desired concentration.
5. Boil the broccoli  and peas, and when cooked add to roasting dish with chicken.
6. When stuffing is ready add this to the roasting dish and mix in well with the chicken and veg.
7. Top with the sauce, ensuring that all ingredients are well covered.
8. Scatter over breadcrumbs and cheese.
9. Cook for 30 mins and rest before serving.

This divine simple and cosy supper re-heats well and can be frozen. 

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