Wednesday, July 18, 2012

Roast vege and chicken pie

Chop and roast whatever vege you have. 
I used butternut, parsnip, kumera and mushroom.
I sprinkled some dried thyme over before roasting.

Fry some chopped onion in butter and when soft, add the roast vege.

Add 2 Tbspn flour and mix in. 
Pour over about 400ml milk and stir while sauce becomes thick.
Add shredded cooked chicken.

Spoon into a casserole dish.
Put a pastry lid over.
( If you use pastry just for the lid then you can have ice cream for dessert  :)  )
Cook at 180/gas mark 5 for about 40 minutes or till top is golden and inside is bubbling.
Serve with mash and enjoy!

1 comment:

  1. Looks yummy and easy - will definitely give this a go! Thanks!