Prep: 15 mins | Cook: 30 mins | Serves: 4 | Cost: £???

This is my take on a leftover roast chicken and gammon pie. Feel free to substitute turkey (or indeed any other ingredients).

Ingredients

• Left over chicken and gammon cut into bite size pieces
• A couple of handfuls of frozen chopped veg
• 500 ml milk
• 5og butter
• 50g plain flour
• Large pinch mustard powder
• 2 chicken stock pots
• Leftover or fresh mashed potato

Method

1. Melt butter in a pan. Gradually add flour stirring all the time. (The measurements are approx as I usually just add enough flour until I have a thick paste)
2. Gradually stir in the milk. (Again, the milk quantity is a guide, add enough milk until sauce doesn’t taste floury)
3. Stir in the first stock pot. ( Don’t mix with water)
4. Taste your sauce, if the chicken flavour is to your liking, season and remove from heat. If you like a stronger flavour, add another stock pot.
5. When your are happy with your sauce add the chicken, gammon and vegetables. Put your mixture into an oven proof dish.
6. Cover your pie mixture with your mash.
7. At this point you can top your pie with some breadcrumbs and cheese.
8. Pop into the oven and cook at 180°C until piping hot, usually about 30-40 mins.

Blags, Tips & Tricks

• You could add some bacon, leeks…really anything you have lying about.
• If you are making the mash…and have any leftover – put it into a bag and freeze it. Keep adding to this bag and in no time….you will have enough for another pie!