Chicken Pie Recipe With White Sauce

This simple chicken pie with white sauce is a single portion, serves one recipe, I made to use up some of the leftover chicken from a chicken breast cooked in the slow cooker, as well as some leftover swede and potato mash.  The white sauce for the chicken pie was made from 3 basic ingredients as a microwave white sauce for a pie in under 3 minutes.

If you’re cooking for one, life can seem like an endless conveyor belt of using up what you cooked in the last 2-4 days, so it’s good to have a few quick ways to turn the leftovers into a new meal quickly so you don’t simply microwave the leftovers as they are.

Ingredients:

• 75-100 grams cooked chicken – either leftovers, or you can buy ready cooked chicken packs
• Swede and potato mash, enough to cover the pie dish you’re using
• 30-50 grams frozen peas, or leftover peas if you have them
• White sauce ingredients: milk, plain flour, butter – plus ¼ teaspoon of mustard powder for a little extra flavour.

Method: 

1. Boil the kettle and defrost the frozen peas using boiling water in a mug
2. Cut the chicken into small pieces, you can slice it, or chunk it – it’s your choice.  Microwave the chicken with a little boiling water (to keep it moist) for 2-3 minutes, ensuring it’s thoroughly reheated.  If you’re making a bigger pie, you’ll use more chicken, so will need to cook the chicken for a little longer.
3. Drain the peas and put the peas and chicken into an ovenproof small dish.  I’ve used a small, 16cm, Falcon enamel pie dish.
4. Make your white sauce, in the microwave, by melting a knob of butter then adding a teaspoon of plain flour, beating until the mixture is smooth then adding milk and microwaving the sauce, as per the Microwave White Sauce recipe – but as this white sauce is for a chicken pie, add a little extra “taste” by adding ¼ teaspoon of dry mustard powder, or a little wet mustard – just be aware of how thick the sauce is and how thick you like it in your chicken pie.  Pour the white sauce over the chicken and peas.
   
5. Spoon your leftover potato and swede mash over the top of the chicken pie.
6. Bake in an oven, or a mini oven, at 180-190°C for 15-20 minutes until the top is brown.  Alternatively you can put it under a hot grill to brown the top.  As the ingredients have already been cooked, you’re just trying to brown and crisp the top of the pie.
   

Serve.  I had chips with mine.

You can use this white sauce recipe to make any chicken pie, or chicken and ham pie – or even a vegetable pie.  The white sauce recipe works for any white sauce for a pie and takes just 3 minutes to make in the microwave, a real “go to” method for a smooth, lump free sauce every time.