I made the slow cooked chicken again this week, reused the oil from the previous time - it was delicious, even nicer than the first time. The reason that I reattempted the dish so soon was because I needed the leftovers! My son had been at a friend's house, and had "the best lunch ever", well there was a challenge is ever I heard one!! I phoned his friend's Mum to get the recipe .... chicken pie, made with chicken, a can of Campbell's chicken soup and ready made pastry.
Well I could do that, and even better it (famous last words ... pride comes before a fall etc. etc!!! .... I should have known). I had the lovely chicken jelly left from the slow roast chicken, so I made a roux using some of the chickeny (!) oil and flour - added all the jelly and some chicken stock to replace the soup. To this I added cooked chicken and some caramelized onions, covered with all butter puff pastry, baked it for half an hour and the result was ...... "It's O.K. not as good as X's Mum's though". In his defense I remember the same phenomenon, where things tasted more exotic and exciting in my friend's homes.
I have to say that I thought it was really good, an intense, rich chicken flavour, and a wonderful way to use up all the scraps from a roast chicken. If I were feeding a non veg-phobic person, I would bung in any leftover vegetables I had - carrot, peppers, asparagus, broccoli even potatoes would all be good.
The chicken and chicken gravy.
Rolled out the pastry between two sheets of cling film (less mess, less stress!). I thought my "Pie" looked good. Although you will see by the picture of the finished pie that I overstretched my pastry, as it came away from one side of the dish.