Pie in the Sky – Chicken and Wild Mushroom Pie Raglan Road Restaurant and Pub, Downtown Disney thanks to Chef Kevin Dundon Cold turkey and ham Carrots/Turnips/Parsnips etc-Fresh or cooked (if desired) Onions & Mushrooms (1 medium onion, 12 mushrooms) Chopped Garlic (2 cloves) 50g butter 50g flour 1 pint milk 90ml cream 50g Grated parmesan Topping 1 box of puff pastry-thawed naturally Make up white sauce by melting the butter and adding in the flour to make up a paste or a roux. Cook this mixture for about 90 seconds just to take out the sharp taste of flour. With the aid of a whisk, slowly add the milk and continue to stir using a wooden spoon until the mixture thickens. Make sure that you take away all roux from around the sides of the saucepan. If desired you can pop in a little white wine and then add your ream to enrich the sauce. Grated parmesan can be added at this time as well. Cook the sauce slowly for about 5 minutes stirring at all times. Season the sauce to suits your own tastes and requirements Pan Fry ½ medium onion, 2 cloves of Garlic and about 8 mushrooms and add this to the sauce together with your chopped up meat and vegetables. Pour this mixture into a casserole dish or individual dishes and set aside. Roll out a disc of puff pastry and fit it on top of the pie. Brush with a beaten egg and bake for 35 minutes at 180C/350F/Gas Mark 4 Note: This is a delicious dish to reuse any cooked chicken and it doesn’t take a long period of time to prepare. Alternatively you can cook up some fresh chicken. This dish Freezes exceptionally well also so you can make it up and set it aside until the more frugal day of early January.