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A simple pie using left-over cooked chicken. Serves 4.

Ingredients

• 8 oz shortcrust pastry

• 1 oz butter

• 1 medium onion, peeled and diced

• 1 oz plain flour

• ½ pint chicken stock

• 2 tablespoons dry white wine or sherry

• 6 oz field mushrooms, wiped and sliced

• 1 lb. cooked chicken, cut into small pieces

• Salt and pepper

Method

1. Set oven to 400 Fahrenheit or mark 6.

2. Melt the butter in a pan, add the onion, and cook gently until soft.

3. Add the flour and stirring, cook for two to three minutes.

4. Remove from the heat and gradually stir in the stock and Sherry.

5. Return to the heat and bring to a boil, stirring, until the sauce thickens.

6. Add the mushrooms and simmer for 5 minutes.

7. Stir in the chicken pieces and season them well.

8. Put the mixture into a 2-pint pie dish.

9. Roll out the pastry on a lightly floured surface and use it to cover the dish.

10. Cut a hole in the pastry lid to allow the steam to escape and bake for approximately 30 minutes until golden brown.

11. Serve hot.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.