Chicken pot pie with puff pastry lid
About £1.40 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Cooked chicken350g
- Leeks1
- Mushrooms200g
- Puff pastry325g
- Stock cubes1 cube
- Double cream150ml
- Plain flour20g
- Eggs1
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Heat the oven to 200°C. Soften the leek (1) and mushrooms (200g) in a little butter (8 min).
- Stir in the flour (20g), then the stock cube (1 cube) with 250ml boiling water and the cream (150ml). Simmer until thick (3 min).
- Add the shredded chicken (350g) and season. Tip into a pie dish.
- Lay the pastry (325g) on top, trim, crimp the edges and cut a hole for steam. Brush with beaten egg (1).
- Bake until puffed and deep golden (30 min).
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.