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Inspired by the dishes I make with leftovers after the Christmas feast, I have devised 2 recipes from one chicken and very different flavours.

2 kg whole chicken

1 tbsp vegetable oil, dripping or duck fat

1.5 tbsp flour

3/4 tsp yeast extract

1/2 tsp mustard powder

500ml good quality chicken stock

100g butter

500g leftover cooked vegetables

2 tbsp chopped fresh herbs (parsley, tarragon, chives, sage or thyme)

1 pack filo pastry

Preheat the oven to 180c fan. Season the bird all over and roast for 25 minutes per 500g. Remove the chicken from the tin and keep all the juices in the roasting tin for the gravy. For this recipe you will only be using the breast meat. Cut away from the carcass and set aside. Remove the legs and wings and set aside, leave to cool and store in the fridge for the Chinese inspired chicken wraps recipe another day.

Put the roasting over a medium heat on the hob. Add the vegetable oil, then the flour and stir around the pan. Remove the pan from the heat and allow to cool a little. (It’s important to cool the tin so it’s not too hot when you add the stock and prevents lumps.)

Add the marmite and mustard powder if using, gradually add 100ml of stock and whisk. Put back on a low to medium heat and add the remaining stock a little at a time scraping all the cooked on bits of chicken from the bottom of the roasting tin. Keep stirring until it starts to thicken then allow it cook for 10 minutes. There is no need to strain as this will be poured onto the pie mix. Set aside.

Melt the butter then carefully pour off the fat leaving the milk solids behind. Unroll the filo pastry and cut the sheets into 6 squares, cover with a damp cloth until ready to use.

Add the cooked vegetables to a roasting tin. Shred the chicken breasts and add those to the tin, pour over the gravy and top with chopped herbs and a good grinding of black pepper.

Paint each square of filo with the clarified butter, scrunch as you would a tissue and place on the pie, continue until all the filo is used. Place in the oven and bake for 20 minutes.

Sunday roast pie (or Christmas pie)

Jules
Inspired by the dishes I make with leftovers after the Christmas feast, I have devised 2 recipes from one chicken and very different flavours. 
5 from 1 vote
Prep Time 20 mins
Cook Time 2 hrs 20 mins
Course Main Course
Cuisine British
Servings 6 people
Calories 379 kcal

Ingredients
  

  • 2 kg chicken
  • 1 tbsp vegetable oil, dripping or duck fat
  • 1.5 tbsp flour
  • 3/4 tsp yeast extract
  • 1/2 tsp mustard powder
  • 500 ml chicken stock
  • 100 g butter
  • 500 g cooked vegetables (anything you like)
  • 2 tbsp chopped herbs
  • 1 pack filo pastry

Instructions
 

  • Preheat the oven to 180c fan. Season the bird all over and roast for 25 minutes per 500g. Remove the chicken from the tin and keep all the juices in the roasting tin for the gravy. For this recipe you will only be using the breast meat. Cut away from the carcass and set aside. Remove the legs and wings and set aside, leave to cool and store in the fridge for the Chinese inspired chicken wraps recipe another day.
  • Put the roasting over a medium heat on the hob. Add the vegetable oil, then the flour and stir around the pan. Remove the pan from the heat and allow to cool a little. (It's important to cool the tin so it's not too hot when you add the stock and prevents lumps.)
  • Add the marmite and mustard powder if using, gradually add 100ml of stock and whisk. Put back on a low to medium heat and add the remaining stock a little at a time scraping all the cooked on bits of chicken from the bottom of the roasting tin. Keep stirring until it starts to thicken then allow it cook for 10 minutes. There is no need to strain as this will be poured onto the pie mix. Set aside.
  • Melt the butter then carefully pour off the fat leaving the milk solids behind. Unroll the filo pastry and cut the sheets into 6 squares, cover with a damp cloth until ready to use.
  • Add the cooked vegetables to a roasting tin. Shred the chicken breasts and add those to the tin, pour over the gravy and top with chopped herbs and a good grinding of black pepper.
  • Paint each square of filo with the clarified butter, scrunch as you would a tissue and place on the pie, continue until all the filo is used. Place in the oven and bake for 20 minutes.

Video

Nutrition

Calories: 379kcalCarbohydrates: 40gProtein: 20gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 46mgSodium: 462mgPotassium: 450mgFiber: 4gSugar: 2gVitamin A: 4340IUVitamin C: 10mgCalcium: 55mgIron: 3mg
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