Earlier in the week I made a lovely roast chicken which Jason and I love but Daniel dislikes. He’s not keen on any sort of roast fowl but if you add a cream sauce and some puff pastry you can usually win him over. (Pot pies work too but that’s a story for another day). Leftovers never tasted so good.

Creamed Chicken

3 tablespoons chicken drippings or fat of choice

3 tablespoons flour

1 cup chicken stock

1 cup milk

chopped cooked chicken

fresh thyme

1 small onion, chopped

1 cup chopped mushrooms

salt and pepper, to taste

leftover cooked potatoes, chopped

Saute flour with drippings for 60 seconds over medium heat. Add onion and mushrooms and cook several minutes with frequent stirring until onions are translucent. Add cold stock and milk, all at once and whisk vigorously to prevent lumps. Bring to a simmer, stir in thyme, seasonings, chicken and potatoes (peas are nice too but I was out) and cook until everything is heated through and broth is thickened. Serve over freshly baked puff pastry shells.

(Gah, I have no idea why it insists on double spacing the ingredients… clearly I am not yet friends with WordPress.)