The pie was made with leftover roast chicken from the weekend.
I love pies made with leftover chicken, they are quick to make, economical and tasty.
This one was made even more economical because it used the rest of the peas and sweetcorn from Sunday night too.
I fried a sliced leek in some oil and butter, then added some sliced mushrooms and cooked them for a few minutes before adding the peas and sweetcorn.
I added some plain flour, then milk and made a simple white sauce, which I made richer with some crème fraiche and Dijon mustard.
To this I added the cooked and diced chicken and put it to one side while I made a simple shortcrust pastry. This was then used to line a greased pie dish with a removable base, filled and then topped with the rest of the pastry. The lid was then glazed with egg yolk and the pie was baked in a hot oven for about 30-35 minutes.
All this needed was some mashed potatoes for an easy mid-week supper.