Chicken Piggy Pot Pies

Updated at: Thu, 17 Aug 2023 05:00:15 GMT

Step 1

Preheat the oven to Gas 5 and pop a baking tray onto the top shelf. Heat the teaspoon of butter in a frying pan and add the onion. Fry gently until soft, then add the sausages and continue to fry until browned. Just before you take them off the hob turn up the heat and add the mushrooms giving the whole mixture a quick flash of intense heat. Set aside.

Step 2

Whilst the sausages and onions were gently frying you can make the mustardy sauce. Melt the 25g butter in a small saucepan, add the the flour and whisk on a medium heat until it looks yellow and thick. Then add the milk, a little at a time, stirring furiously to avoid lumps. Keep the temperature medium to high. Add milk until the mixture looks like thick gravy, then add the wholegrain mustard and a bit of salt and pepper if you like.

Step 3

Add the sausage mixture and chicken to the sauce, then divide between two pie dishes. Next top your pies! I used some leftover mashed potato and swede for one (Mr Bs) and some frozen wholemeal breadcrumbs for the other (mine, in an altruistic fashion.)

Step 4

Pop onto the baking tray (to avoid spillages in the oven and also to conduct heat a little better to the bottom of the pies) and leave in the oven for around 25 mins until the tops are browning and the sauce is peeping out over the topping and bubbling up. Serve with peas or green beans or something else that offsets the sausagey pie naughtiness.

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