Frugal Family Fare:
Roast Chicken & Ham Pie with a Suet Dumpling Crust
Who doesn’t love a pie, well we all do in my house and especially when it’s as easy to make as this one is…..it’s essentially a Sunday Roast pie made with the left overs from a few weeks ago, but, it’s also loosely following a recipe for a recipe I found in a book, Traditional Farmhouse Fare, called Rabbit Feast. Yes, I realise there are no bunnies in this pie, but I did follow the recipe insofar that is uses a cooked rabbit that is shredded and then added to bacon and assorted vegetables………I used chicken and ham and my Sunday lunch veggies, and then added a suet dumpling crust to “bulk” the recipe out for a filling family supper dish.
The recipe wasn’t my top choice of recipe, it was what I was faced with when I “randomly” picked a book and random page for Dom’s Random Recipes challenge over at Belleau Kitchen.….and although I am okay with rabbit, I was unable to find one to use in this recipes, so I substituted chicken instead! This thrifty recipe was enjoyed by all of us today and the suet dumpling crust makes it a very tasty and filling recipe. I had to add my mum’s old pie funnel “blackbird” too, it’s not just practical (it lets the steam out) but it always brings a smile to my face when I use it, and I cannot remember how many pies Mr (or Mrs!) Blackbird has been in over the years.
This recipe is just perfect when made with leftovers, but you can also make it with a freshly cooked chicken breast and some cooked, sliced ham, as well as a few fresh vegetables, I have added these suggestions to my recipe which is shared below. When I costed it out made this way, the cost of the meal came to £2:95, which means it is perfect for the current challenge, Cooking on a budget for Trussell Trust, where you are encouraged to make a meal for two using ingredients under £3.
As the weather continues to become more Arctic by the day and as many of us struggle to make ends meet, this is the perfect recipe to warm the cockles of your loved one’s hearts as well a not breaking the bank – a real “win win”. It make not be “haute cuisine” but it is thrifty and tasty, and those are far more important to me right now, especially with all of the extra spending for Christmas just around the corner. I served my pie with simple steamed seasonal vegetables, bought from the local farm shop – carrots, potatoes and Savoy cabbage, great accompaniments to the rich filling of the pie.
As this is a Credit Crunch type of meal, I am also entering it into Camilla and Helen’s monthly challenge for Credit Crunch Munch, which is being guest hosted by Sarah over at Dinner with Crayons this month. That’s it for today, I will be back tomorrow with some more new recipes…….see you then, Karen