Roast Chicken Dinner Pie

Name: Roast Chicken Dinner Pie
Ingredients: 1/2 None roast chicken, shredded, skin and bones reserved; 3/4 cup chicken stock; 3 sprigs thyme; 8 oz butternut squash, seeded, peeled and chopped; 1 medium parsnip, chopped; 2 tsp cornstarch; 2 tbsp tomato sauce; 1/2 cup frozen peas; 1 None egg, lightly beaten; 1 sheet frozen puff pastry, thawed; None None Salad, to serve

11 ingredients

6 steps

Ingredients

1/2 None roast chicken, shredded, skin and bones reserved
3/4 cup chicken stock
3 sprigs thyme
8 oz butternut squash, seeded, peeled and chopped
1 medium parsnip, chopped
2 tsp cornstarch
2 tbsp tomato sauce
1/2 cup frozen peas
1 None egg, lightly beaten
1 sheet frozen puff pastry, thawed
None None Salad, to serve

Directions

1

Preheat the oven to 400°F.
2

Place chicken skin and bones, 1/2 cup of the stock and thyme in a medium saucepan on medium heat. Bring to a boil. Reduce heat to low; simmer 10 mins. Strain; return stock to saucepan, discarding bones and skin.
3

Meanwhile, cook pumpkin and parsnip in a saucepan of boiling salted water 5-8 mins, until just tender. Drain well; set aside.
4

Mix remaining 1/4 cup stock and cornstarch in small bowl until smooth. Add to chicken stock with tomato sauce. Bring to a simmer on low heat, stirring until sauce boils and thickens. Simmer 2-3 mins. Add chicken and vegetables; season to taste. Remove from heat; cool slightly.
5

Spoon chicken mixture into a 9-inch pie dish. Brush edge of dish with egg. Cover with puff pastry, pinching and trimming edges to fit. Cut a few slits in center to form a steam vent. Brush with remaining egg.
6

Bake 25-30 mins, until pastry is puffed and golden. Serve with salad.