St. George's Day
I don’t have exact measurements, sorta played it by ear really. I fried off one chopped onion in a bit of oil. Once it had softened, add a chopped carrot, a handful of peas, some quartered mushrooms, tarragon and enough torn-up cooked chicken for two ppl. Fry for 2 mins then put everything into a bowl.
Using the same pot, add a tbp of butter. Once butter has melted, add a tbs of flour(make a rue), mix and cook the flour out a bit. Add about a cup’s worth of chicken stock one tbp at a time. Stir it constantly and once it has thickened to the consistency you want, add the fried veg and chicken to the sauce.
For the cheese, I’m using 5 counties. Its one of my favourite and its so pretty! Layers of Derby, Red Leicester, Cheshire, Double Gloucester and Cheddar.
I grated the cheese and added it to the sauce. The residual heat should melt the cheese (even if it doesn’t, the oven will).
Transfer the filling into an ovenproof dish and let it cool a little. Now you can slap on a pie crust (I used puff pastry) and bunk it in a preheated oven(220 Degrees C) for 12-15 mins or till the pastry is nicely browned. Serve with a side salad.