*Roast Chicken Pie*
Makes one 9 inch pie

When we were growing up we loved pies. My mother could have taken anything and put it between two crusts, called it a pie and we would have inhaled it. She often made pies with leftover chicken and gravy and we loved them most of all!

3 cups of leftover cooked chicken, cut into cubes (you can use turkey as well if you have it)
2 TBS butter
1 small onion, peeled and finely chopped
1 stick of celery, finely chopped
1 garlic clove, peeled and minced
1 cup leftover chicken gravy
1 TBS chopped fresh flat leaf parsley
2 tsp finely chopped fresh sage
Salt and pepper to taste
Pastry for a two crust pie (your own recipe or storebought)
1 egg yolk, beaten

Melt the butter in a skillet and heat it until it is foaming. Add the onion, celery and garlic. Cook over medium heat, stirring from time to time, for about 10 minutes or until the vegetables are quite soft. Add the chicken, gravy, parsley, sage and salt and pepper to taste. Set aside.

Pre-heat the oven to 200*C/400*F.

Roll out half of the pasty and use it to line a 9 inch pie tin. Pour in the chicken mixture and smooth out. Roll out the other half of the pasty and cover the mixture. Trim the edges flush, seal and then flute decoratively. Brush the top with the beaten egg yolk and cut a few slits just in the top with a sharp knife to vent, or stick in a pie bird if you have one. Place on a baking sheet and pop into the heated oven.

Bake for 40 to 45 minutes until the pastry is nicely browned and the filling is bubbling. Remove from the oven and let sit for about 10 minutes before cutting into slices to serve.

Sometimes if my mother also had leftover vegetables she would add them as well. I sometimes cook vegetables just to put in. This helps a smaller amount of meat go further. Just cut the amount of chopped chicken down to about 1 ½ cups and then add an equal amount of cubed cooked potatoes, carrots, peas, corn and green beans. Delicious!