![](https://i0.wp.com/oleanna.co.uk/wp-content/uploads/2022/03/IMG_20220310_194207sm.jpg?resize=412%2C550&ssl=1)
This is one of my inventions, so please excuse the Pip quantities.
Ingredients
- 25grams plus a knob of butter
- 1 leek, sliced
- 2 big chestnut mushrooms, sliced
- 25grams plain flour
- any left over chicken gravy from your Sunday roast
- white wine, a glass, or enough to make a good spoon coating sauce
- 1tsp dried tarragon
- left over roast chicken enough to help fill your pie dish (200grams or a bit more) chopped into bite sized chunks
- 100grams Feta cheese cut into 1cm chunks
- salt and pepper
- Short crust pastry (I use a gluten free recipe from River Cottage, 1 batch is enough for two pie tops or a bottom and a top with a bit left over).
- 1 egg beaten (any let over keep in the fridge for a couple of days, it can go into a hash brown).
Method
![](https://i2.wp.com/oleanna.co.uk/wp-content/uploads/2022/03/IMG_20220310_171448sm-1024x768.jpg?ssl=1)
![](https://i0.wp.com/oleanna.co.uk/wp-content/uploads/2022/03/IMG_20220310_173420sm-768x1024.jpg?ssl=1)
- Melt a knob of butter in a pan and saute the leek until it has softened, set the leek aside.
- Melt the rest of the butter then add the flour and let it cook for a couple of minutes.
- Add in any left over chicken gravy, if you have none don’t worry.
- Gradually add a glass of white wine stirring until the sauce thickly coats the back of a spoon. If you need more liquid add a dash of milk until it’s the right consistency.
- Sprinkle in the tarragon and season with salt and pepper.
- Whilst the sauce is still warm add the mushrooms, give it a good stir then leave to cool.
- Heat oven to Gas 6, 200C, 180C fan
- Roll out your pastry. Gluten free things have a great tendency to stick so I butter my pie dish, then line it with the pastry (Gf pastry can be very short hence the patches). My enamel pie tin is about 20cm by 15cm.
- Add the leek and chicken to the sauce and mix together before putting into the lined tin.
- Dot around the feta cubes.
![](https://i2.wp.com/oleanna.co.uk/wp-content/uploads/2022/03/IMG_20220310_184811sm-1024x768.jpg?ssl=1)
![](https://i2.wp.com/oleanna.co.uk/wp-content/uploads/2022/03/IMG_20220310_190350sm-1024x768.jpg?ssl=1)
- Roll out more pastry for the top, dampen the edges of the pastry on the tin then add the pastry lid. Squeeze the edges together before trimming any excess pastry.
- I add a touch of decoration and make a hole in the centre to let any steam escape, then give it an egg wash.
- Bake for 35-40 minutes. The GF pastry tends to brown quickly so I cover the pie with foil after about 20 minutes.
![](https://i0.wp.com/oleanna.co.uk/wp-content/uploads/2022/03/IMG_20220310_175057sm-768x1024.jpg?ssl=1)
![](https://i2.wp.com/oleanna.co.uk/wp-content/uploads/2022/03/IMG_20220310_175145sm-768x1024.jpg?ssl=1)
We tend to have pies with jacket potatoes. Here on Oleanna we bake potatoes using our multifuel stove. Wash them, prick all over with a sharp knife and then wrap them in two layers of good quality foil.
We have quite a good fire going with smokeless coal. We move the coals away from the outside edges leaving a big enough gap for the potatoes, one each side of the fire. Depending on size they bake for 1 hour 15 minutes to 1 hour 30 minutes turning them over half way.
To check if they are cooked, remove with tongs from the stove and using an oven glove give them a squeeze, if they give they are ready.
Enjoy.