I discovered the concept of pot pie when I was living in Florida as a teenager, and is, in essence, a pastry-topped casserole.
It’s the absolute pinnacle of American cooking to my eyes: homely, filling, and desperately far from anything you could ever describe as ‘healthy’.
This version is very cheap, combining a Whoops-countered packet of chicken pieces (£1.59/375g) and half a block of Rolpek tyrolska ham from the Polish section of the fridges (£2/500g). Other ingredients include a leek, a few frozen peas, and a couple of store cupboard staples.
Combined, there’s plenty of mixture for two pies (or to feed 4, in other words). I cooked one, and have frozen the remaining filling for a quick dinner another day.
You also need enough shortcrust pastry for a lid. I picked up a ready-rolled Jus-Rol shortcrust sheet (320g/£1.50), which gave me more than enough for a pie lid after cutting out the base for a Homity pie.
I’ve included a splash of milk in my mix, but to be honest you could do without it. And ASDA now stock Genius frozen shortcrust pastry (£2/400g) that’s lactose-free too.
Prep time: 15 minutes
Cook time: 60 minutes
- 375g chicken, diced
- 250g ham, diced
- 1 leek, cut into half moons
- 1/2 mug of frozen peas
- 1tbsp plain flour
- 100ml chicken stock
- Splash of milk
- Shortcrust pastry
- Pre-heat the oven to 200C.
- Fry off the chicken in a pan using a little oil or butter. Once it has some colour, remove from the pan and set aside.
- In the same pan, add the leeks and cook for a few minutes until translucent.
- Re-add the chicken, tip in the ham, and bring up to temperature.
- Add the peas and allow to defrost.
- Stir in the flour and allow to cook for a minute or two.
- Add the stock and milk, and cook for 3 minutes stirring constantly.
- Decant the mix to a casserole dish and top with the pastry lid.
- Place into the oven for 25 minutes, or until golden.
Serve with mashed potatoes and a little gravy, if you can be arsed. I couldn’t.