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Leftover Chicken Pie
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| Leftover Chicken Pie Butter for frying | |
| 1 | onion finely chopped |
| 100g/4oz | mushrooms sliced |
| zest 1 lemon | |
| 300g/10oz | cooked chicken, ( approx 2 breasts) |
| 3 tbs | crème fraiche |
½ 375 pack ready rolled pastry
Heat oven to 200c/fan 180/gas 6. Melt butter in frying pan, tip in the onion and cook until soft. Stir in mushrooms, then cook 3 mins more until lightly browned. Stir through the lemon zest and chicken. Place in small pie dish and dollop 2 ½ tbs crème fraiche.
Place he pastry over dish and seal well. Make slit in the top of pastry. Brush over with remaining crème fraiche and cook for 25 mins until crisp and golden.
Serve with mash and green veg.
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