300g (approx) leftover chicken, shredded
300g (approx) flesh from variety of squash (butternut, carnival, onion, acorn) (you could also mix butternut with green and yellow courgettes when the others are out of season)
4 cloves of garlic (skin on)
1 large onion, finely chopped
4 rashers of streaky bacon, chopped
1 pack of pre-rolled puff pastry
500mls chicken stock
3 sprigs of tarragon, chopped
2 tbsp olive oil
1 tbsp plain flour
50ml double cream
Salt and pepper
Cooking time: 1 hour
- Cut the squash in half, removing the seeds, place on a baking tray and drizzle with 1 tbsp olive oil, a pinch of the tarragon and seasoning. Scatter the garlic and place in a pre-heated oven at 190C for 25-30 minutes until soft.
- Remove from the oven and remove the flesh from the skin and roughly chop.
- Slip the garlic out of the skin and mash.
- In a casserole dish fry the onion in 1 tbsp olive oil until soft, then add the bacon and fry until cooked.
- Add the chicken and mashed garlic to the casserole dish and cook for 3-4 minutes.
- Stir in the flour and cook for 2-3 minutes – then add the stock and bring to the boil.
- Simmer, then add the squash and the remaining tarragon and season to taste. Cook for a further 3 minutes.
- Stir in the double cream – heat through then put the casserole mixture into a pie dish.
- Unroll the pastry and cover the pie, removing any overhanging pastry.
- Brush with the beaten egg and place in the oven (190C) for approx 30 minutes (or until the pastry’s golden brown).
- Serve with new potatoes and peas (or any seasonal vegetables of your choice).