This week has not been a banner one. 
3 litres of milk-again.  It just got ahead of me AND three oranges. 
But there is not chicken wasted from last week thanks to this pie.
Mushroom and Leek
I started with three small leeks (thinly sliced) and sauteed with 3 cups of sliced mushrooms in 2 T. of butter.
Add 3 T. of flour and let slightly brown.
Add: 3 cups of chicken broth and as I want the mushroom taste all the way through I added a little drizzle of truffle oil (totally optional).

Let simmer until thick (about 5 minutes).

In a lasagne pan (9×11) layer in 1 small carrot, 1 parsnip, 3/4 cup of chicken and the zest of 1/2 a lemon.  Add in your leek mixture.

Now I want this to be a special pie so I’m going to beef up (figuratively speaking) my pastry top.
I’ve got 1 cup of shredded cheddar and 1 T. chopped fresh oregano and the same of parsley.
I’ve made my usual pastry and divided it into five chunks.  1 ball will be plenty and the rest I’ll have for pie.

Place your herbs and cheddar on the top of your pastry and roll as you normally would.

The cheese and herbs will automatically be incorporated into the dough.

Top your chicken mixture and bake until bubbly and the pastry is browned.
 (45 minutes at 350)

Servie with sauteed brocollini or a nice salad.

How did you make out this week?
As always thanks to Kristen (Frugal Girl) for the amazing idea of getting a handle on food waste.
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