Roast dinner pot pies
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Serves 4
Skip to ingredients
- 25g, plus 1 tsp unsalted butter
- 200g sage and onion stuffingrolled into 8 balls
- 3 sprigs thymeleaves only
- 2 tbsp plain flour
- 100ml white wine
- 650ml chicken stock
- 200g (such as carrots, parsnips, potatoes) left-over roast veg
- 250g roast chickenshredded
- 320g sheet all-butter puff pastrychilled
- 1 eggbeaten
Nutrition: per serving
- kcal775
- fat40.4g
- saturates17.7g
- carbs62.2g
- sugars5g
- fibre6.7g
- protein33.2g
- salt2g
Method
step 1
Melt 25g butter in a frying pan and cook the stuffing and thyme until the stuffing is crisp and golden, then scoop out. Melt in another tsp of butter then stir in the flour and cook for 1 minute. Stir in the wine and simmer until reduced by half. Add the stock, bring to a simmer, then stir through the veg and chicken. Crumble in the stuffing balls in chunky pieces, season, remove from the heat and cool completely.
step 2
Heat the oven to 200C/fan 180C/gas 6. Divide the filling between 4 individual pie tine or dishes. Cut the pastry sheet into 4 tops for the pies and lay them on top, tucking the edges. Use any trimmings to cut out letters or shapes for the tops. Bush well with beaten egg and bake in the oven for 25-30 minutes or until nicely browned.
