Ana Nelson

Chicken Pie

• 1/2 onion, chopped
• medium potato, chopped
• 2 carrots, chopped
• leftover cooked chicken pieces, chopped

Fry the onion in some oil, after a few minutes add chopped potatoes and carrots and fry until all are softened slightly. Add chicken pieces and mix together, set aside.

• 1-2 T butter
• 1-2 T flour

Make a roux, set aside.

• 3/4 pint milk
• 1T Marigold stock powder
• rosemary/thyme or other fresh/dried herbs
• chopped spinach or greens (optional)

Heat the milk, add marigold powder and herbs. Simmer gently until stock powder is fully dissolved and herbs have had a chance to flavour the milk. Remove herbs if whole. Whisk in the roux to thicken. Add chopped spinach if using. Set aside.

Roll out shortcrust pastry. Line bottom of pie tin. Add potato mixture to flavoured milk mixture and mix. Pour mixture onto crust and top with another crust.

Cook at 350 for an hour or until fully cooked.