Chicken Pie and Bread Sauce
Sometimes the oddest occurrences make for the loveliest moments. Who would have thought that a packet of bread mix would have resulted in one of those scenes that only ever happen in rom-coms, where a couple comes out with the same thing at the same time and realises that they are, like, totally in tune with each other (apologies to the English language – I assure you that the last sentence was written with heavy sarcasm).
I had received a hamper of condiments from Unilever to test, and as I pulled out a packet of Colman’s bread sauce mix we both said as one “oh, I LOVE packet mix bread sauce”. Mr B revealed that he used to walk to the shops to buy it while his mum was making lunch, just so that he could be certain it would feature. *correction* Mr B has just shouted through that he’d “run, not walk”. I admitted that I would quite happily eat a bread sauce sandwich. On boxing days in Leicestershire we’d always go for a brisk, frosty walk followed by “snoop” (Parsnip soup) with Turkey and trimmings bread rolls. I like the turkey etc, but it was always the bread sauce and stuffing that was my favourite bit.
So, whilst you may judge me for my love of packet mixes, you cannot judge me for my love of Mr B – for ours is a marriage bound by bread sauce.
Frustratingly I managed to forget to photograph one with bread sauce and only remembered in time to catch a runt-of-the-pack which hadn’t got the topping. I blame bread-sauce vision - once you see it, there’s no stopping for photos. WAIT! I did take photos…I thought I was going mad!
This recipe is the result of some fortuitous condiment provision (thanks Colmans), some frozen, forgotten but frugally saved roast chicken and a lazy Saturday. It looks long, but basically it goes along the lines of “make pastry, fill with ready made stuff, heat, eat”. You could even use ready made pastry. It lends itsself to whatever is around - add bacon to the mix, or make it vegetarian with some good mushrooms. You could always top it with stuffing instead of bread sauce if you’d prefer.
Roast Chicken and Bread Sauce Pie
For the pastry:
110g plain flour
25g butter pinch salt
2 tsp dried sage
some ice cold water for mixing it together
egg for brushing
Put the flour and salt into a bowl, cut the butter into small cubes and add to the flour.
Rub the butter in with your fingers until the mixture resembles breadcrumbs (or pulse in a food processor). Stir in the sage.
A couple of tablespoons at a time, add water over the surface and used a table knife to cut through it and mix it together. Keep adding water slowly (try to add as little as possible) until you can bring all the mixture together into a ball with your hands.
Put the ball of pastry into a plastic bag and leave to rest in the fridge for 20mins.
Preheat the oven to 200C /400F
Roll out the pastry as thin as you can without it breaking and line either one large pie dish or 6 tartlet tins.
Brush with egg and prick with a fork.
Bake “blind” : you can fill the base with baking paper and baking beans/ teaspoons / foil or just check half way through and press the pastry down if it’s puffing up.
Bake for about 8mins or until turning golden.
For the filling:
1 packet Colmans onion sauce (or make your own white sauce, fry some onions and add)
1 packet Colmans bread sauce (or make your own)
3 small cooked chicken or turkey breasts, shredded (or equivalent from leftover roast)
2 tbsp frozen/tinned sweetcorn
2 tbsp frozen peas (or other leftover veg from roast dinner)
Optional: some breadcrumbs
Make up the bread sauce to the packet instructions but with a little less milk so that it’s thicker.
Put to one side as you make up the onion sauce.
Add the milk to the packet mixture and whisk together.
Start to heat and add the chicken, peas and sweetcorn – keep stirring as it thickens.
Make sure everything is thoroughly heated through.
Season as required.
Spoon the chicken mixture into the pie cases and top with the bread sauce.
Sprinkle with breadcrumbs if required.
Pop in the oven for 5 mins or under the grill to brown.
Eat with cranberry sauce and whatever else you fancy.
Thanks to Unilever for the bread and onion sauce mixes and the cranberry sauce. They sent them free of charge but I wasn’t required to blog about them or say anything nice – I think you can see why I have though!