Preheat the oven to 180 C.
Remove the meat from the chicken by roughly tearing and shredding with your fingers. Set aside.
Fill a saucepan with 1 pint of boiling water and add the bones of the chicken. Bring to a boil and then let simmer for about 20 minutes. Season with salt and pepper. Pass through a sieve to remove the bones and reserve the stock for the pie later.
If you don’t want to do this, use ready-made broth. It will still be delicious!rnrn
In a large frying pan or wok, add a touch of olive oil and the onions. Cook on medium heat until the onions are translucent.
Add the remaining filling ingredients to the pan and combine.
Add the flour, chicken broth, season to taste and bring to a gentle boil. Finally, add the cream. Stir until all combined then transfer into a suitable size pan dish. Mine was approximately 10 inches long as you can see in the photos.
Left Over Roast Chicken Pot Pie, adding filling to casserole dish
Remove the pastry and place over the pie so it covers right over the edges. Take a sharp knife and trim the edges so the pastry doesn’t over hang, then take a fork and push down around the sides.
Make 2 ‘X’ marks in the middle of the pastry and open the cuts out like in the photo. This will allow air to escape and make your pastry nice and crisp.
With the remaining off cuts of pastry, cut out some shapes if you wish.
Brush the pastry top all over with the lightly beaten egg, place your cut out shapes on top, brush those too, then place in the oven for about 40 – 45 minutes or until the pastry is golden brown.
