Chicken pie

Simple and delicious, plus a great way of using leftover chicken, this recipe is easy to make and a favourite family meal. Serves 8.

INGREDIENTS

2 sheets shortcrust pastry

60g butter

1 small onion, minced

2 sticks celery, chopped

2 carrots, diced

Salt and pepper to taste

2 chicken stock cubes

500ml water

3 potatoes, peeled and cubed

225g cooked chicken, cubed

3 tablespoons plain flour

125ml full fat milk

3 tablespoons chopped parsley

1 teaspoon chopped oregano

METHOD

1) Preheat oven to 220C/200C fan/gas mark 7.

2) Roll out one piece of pastry and place in a 20cm pie dish and set aside.

3) Place 30g of the butter in a large frying pan. Add the onion, celery, carrots, salt and pepper. Cook and stir until the vegetables are soft.

4) Stir in the stock cubes and water. Bring mixture to the boil. Stir in the potatoes and cook until tender but still firm.

5) In a medium saucepan, melt the remaining butter. Stir in the chicken and flour. Add the milk and heat through.

6) Stir the chicken mixture into the vegetable mixture, and cook until thickened. Add the parsley and oregano.

7) Pour the mixture into the unbaked pastry case. Roll out the top piece of pastry and place on top of filling. Flute the edges and make four slits in the top to let out the steam.

8) Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 180C and continue baking for 20 minutes, or until pastry is golden brown.