The Get Well gift … more hints and tips

I know you've had a photo guide but I thought it would be helpful to be a smidge more specific – just four ingredients :

Chicken and Mushroom Pie

250g chestnut mushrooms – sautéed as

in the photo guide

diced leftover roast chicken – a mixture of

breast and leg meat – the equivalent of one

breast per person

200ml of chicken stock

Velouté sauce

The key to this supper dish is the Velouté sauce – a light white sauce made with stock and a roux.

You'll need :

15g unsalted butter

15g plain flour

½ tsp Dijon mustard

200ml double cream

salt and black pepper

Melt the butter, take the pan off the heat, add the flour and whisk. Return to the heat and cook out the flour for 2/3 mins, stirring continuously – do not walk away.

Then tip your cold stock straight into the roux and whisk until smooth, then cook on a low heat for 30 minutes. Season with salt and black pepper.

Add the mustard and cream and simmer for 5 minutes.

Your sauce should be fairly stiff. Fold through the mushrooms and chicken and place in individual bowls. Top with sliced, cooked baked potatoes, season with salt and black pepper, add a knob of butter, wrap in foil and fridge until you're ready to rock and roll.

When you're ready to serve pre-heat the oven 180fan/200c/Gas 6 and bake, uncovered for 25 minutes. Serve with any veggies that take your fancy!

P.s. I've frozen this sauce, with the chicken and it's every bit as good out of the freezer.

Next up … Chicken soup for the soul!