Chicken Dinner..is also cockney Rhyming Slang for winner..
and this was a real winner with the family!
Preheat the oven to 200C/180C (fan)/Gas 6.
Left over Roast Chicken from the previous days Sunday Roast Dinner..with the ever traditional and family favourite gravy. This can be made with Turkey also, ideal for Thanksgiving ,if you celebrate it, or the wonderful Christmas Turkey..
But the interesting part of the dish is the pastry.. beautifully flavoured with mixed dried herbs and a couple of teaspoons of delicious wholegrain mustard and also the addition of fried bacon pieces to the chicken and gravy..
The chicken was leftovers in gravy , and I added fried bacon to it and used as pie filling
A lovely Pie to make with Chicken or Turkey leftovers..and gravy..this was onion and wine gravy..English gravy, which is brown .Made with meat juices etc ,stock,wine and then thickened..
Roast Chicken and Bacon Pie with Herb and wholegrain mustard Pastry..
put this together from left overs .
Pastry is 4oz lard , 4oz marg , 16oz Plain flour , rub in fats till resembles breadcrumbs , bring to a dough with 1 egg and herbs and mustard .. a tiny drop of water . Roll out and use as required .The pie has pastry top and bottom.. Roll out the pastry on a floured work surface, to a thickness of about ¼in/1cm. Place the pastry over the pie dish and carefully trim the edges. Fill with the chicken mix and then top with pastry ..Use the trimmings to make cut-out shapes to decorate the surface of the pie. Cut a couple of air holes with a knife to allow the steam to escape or use a circle cutter carefully to make a hole… Brush the pastry with the beaten egg.Bake the pie in the preheated oven for about 30-35 minutes. The top should be nicely browned and the filling piping hot. Remove, allow to cool slightly and serve
and then ENJOY!!