This delicious dish is pure comfort food. And a perfect way to use up your leftovers.It can be made with chicken, salmon or a meat-free substitute for all dietary requirements. For a gluten free option, switch puff pastry for a pre-rolled gluten free version.
500g (1lb 2oz) Chicken breast or Salmon, cut into bite-sized pieces.
25 g (1oz) butter
25 g (1oz) plain flour
200 ml (7fl oz) double cream
200 ml (7fl oz) chicken or fish stock
150 g (5oz) asparagus, roughly chopped into 4cm (1½in) pieces
150 g (5oz) frozen peas
Finely grated zest 1 lemon
Small handful fresh parsley leaves, chopped
320 g sheet ready-rolled puff pastry
1 medium egg, beaten
Preheat the oven to 200°C (180°C fan) mark 6. Heat oil in a large pan and fry chicken or salmon for 4 - 8min until golden. Tip out on to a plate and set aside.
Heat butter in empty pan until melted, stir in flour, then cook for a further minute. Remove from heat and gradually whisk in cream and stock until smooth. Put back on the heat, bring mixture to the boil and bubble for 3min, stirring constantly, until thickened. Stir in chicken/salmon, asparagus, peas, zest and parsley and check the seasoning.
Spoon mixture into a 2 litre (3½ pint) ovenproof serving dish. Unroll puff pastry and position over top of dish to cover (trim if needed). Brush pastry well with some of the egg, then cook for 25-30min in the oven until pastry is golden and puffed up. Serve.