Sunday lunch to Tuesday tea

On Sunday this week I had made roast chicken for Tea. I had lots of meat left over afterwards. Some of this was used tonight in club sandwiches and I used the rest to make pot pies for tomorrow night.

I chopped the chicken into chunks, added some chopped onion, peas and 4 tablespoons of chicken soup. I then added a splash of water to thin the soup and crumbled some fromage on top. The ramekins were then topped with shortcrust pastry, egg washed and part baked.

The fromage I used was a standard french garlic and herb one, but if you are feeling very adventurous you could try making your own!!

The chicken carcass was used to make stock and I have frozen this for use at a later date.

Currently I'm on a challenge to clear space in my freezer as I went slightly overboard during my visit to the farm shop on Saturday. Oooops!!