Henhouse pie? What on earth is that? It's origin is a rainy afternoon in January, a fridge full of leftover roast chicken and vegetables and the inbred need to use them instead of waste them.
For as long as I remember my mum and my gran before her have had left over Mondays. Gran grew up on a farm then went in to service as personal cook to The Lord high commissioner from Shanghai. Mum was born at the end of WW2 and grew up with rationing so wasting food was unheard of. It's what I've grown up with so I'm always coming up with ways to use up Sundays leftovers.
Henhouse pie is one of them. It tastes yummy and it takes no time at all to make.
You will need at least:
leftover roast chicken, meat removed from carcass
Leftover roast vegetables (carrots, green beans, courgette, broccoli, cauliflower all cut up small)
Tarragon
Can chicken soup
If you have left over stuffing cut it up small and toss it in too!
5 or 6 large potatoes boiled and mashed with a little whole grain mustard.
Mix the chicken, vegetables tarragon and soup together in a casserole dish.
Cover with mashed potato.
Cook in oven 25 to 30 mins.
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