Recipe Leftover Roast Chicken Pie
Left Over Roast Chicken Pot Pie, a great way to use up left over roast chicken and vegetables! Great for leftover turkey and ham too!
Left Over Roast Chicken Pot Pie! This is so very tasty! For this recipe, I've used very simple ingredients and also made it budget friendly and flexible so you can actually swap any of the vegetables listed for others, for example, if you have left over broccoli, cabbage, carrots etc, simply add them in too!
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The chicken was left over from a roast dinner I had made the previous evening for dinner. So the only thing which wasn't left over was the pastry, and that was already in my freezer, ready rolled.
Leftover Roast Chicken Pie Recipe
So it's certainly a great recipe for using up any leftovers, for example, your Thanksgiving Turkey dinner, or Christmas dinner. I've also made this adding some leftover ham in with the chicken and oh boy! That was really delicious. So don't be afraid to add whatever you have left over, it will taste lovely!
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For this recipe, I've used ready-made pastry as I had some handy in the freezer. You can also make your own, using our quick and easy flaky pie crust recipe. Delicious!
Leftover Chicken Pie: Gillian's Kitchen, Simple, Every Day Family Meals
The quantities are very flexible, of course everyone will have a different amount of chicken left over and so on, so just use your judgement to make up enough of the various ingredients to fill the pie dish you have. It's all good!
2. Fill a saucepan with 1 pint of boiling water and add the bones of the chicken. Bring to a boil and then let simmer for about 20 minutes. Season with salt and pepper. Pass through a sieve to remove the bones and reserve the stock for the pie later.
3. In a large frying pan or wok, add a touch of olive oil and the onions. Cook on medium heat until the onions are translucent.
Chicken, Leek And Mushroom Pie
5. Add the flour, chicken broth, season to taste and bring to a gentle boil. Finally, add the cream. Stir until all combined then transfer into a suitable size pan dish. Mine was approximately 10 inches long as you can see in the photos.
6. Remove the pastry and place over the pie so it covers right over the edges. Take a sharp knife and trim the edges so the pastry doesn't over hang, then take a fork and push down around the sides.
Make 2 'X' marks in the middle of the pastry and open the cuts out like in the photo. This will allow air to escape and make your pastry nice and crisp.
Chicken Pot Pie Recipe
8. Brush the pastry top all over with the lightly beaten egg, place your cut out shapes on top, brush those too, then place in the oven for about 40 - 45 minutes or until the pastry is golden brown.
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Use whatever chicken you have left over from your Sunday bird. You need about three large handfuls, but a bit more will just make a meatier pie (or you could keep some back to make sandwiches), and if you don't quite have enough, just use a few more mushrooms to pad the pie out.
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This is a great dish either to serve up with some potato wedges and a salad if you've got friends coming over for a midweek supper, or to make for just one or two of you. The only thing I like more than this freshly made roast chicken pie is this cold leftover roast chicken pie!
1. Heat the butter in a large frying pan over a medium high heat. Add the leek chunks and cook them until they start to soften and brown around the edges.
2. Add the mushrooms and bacon to the pan, and continue to cook until the bacon has cooked through and the mushrooms have softened and started to brown. While they are cooking, toss the chicken in the flour with a generous amount of salt and pepper.
Leftover Roast Beef Pie
3. Add the chicken and flour mixture to the pan, and stir in until the flour has formed a very thick paste. Depending on how much chicken you're using, the pan may be getting a bit full at this point, but don't worry! It won't affect the flavour and nothing will over- or undercook.
4. Stir in the stock, followed by the cream and white wine or water. Bring to the boil, then reduce the heat to low and allow the sauce to bubble away until it is a little thicker than a pie filling would usually be. From start to finish, the filling should take about 20 minutes to cook.
5. Remove the pan from the heat and leave the filling to cool a little. Preheat the oven to 200°C/400°F/Gas mark 6 and place a metal baking tray in the oven to heat up too. Baking the pie on a preheated metal tray will help you avoid a soggy bottom.
Roast Chicken Pie
6. Halve the pastry block. Using a rolling pin or a bottle of wine, roll out one of the halves on a clean work surface (sprinkled with a little flour) until it is thick enough to line a 22cm pie dish, or any other ovenproof dish you could line and top with pastry, and big enough to hold the pie filling. Line the dish with the pastry. I've found the easiest way to do this is to slide your rolling pin or wine bottle under the pastry sheet to help you lift the pastry up so you can slide the pie dish underneath. Don't worry if you don't get it first time; it takes practice!
7. Roll out the other half of the pastry block so it is big enough to top the pie. Spoon the pie filling into the dish.
8. Brush the edges of the pastry with the milk, and lay the second pastry sheet on top. Lift the pie up in the air. This makes it easier to slice the excess pastry off from around the sides of the pie dish. Make a thumbprint pattern around the edge of the pie to seal the pastry. You can use any pastry scraps to decorate the top.
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9. Brush the pie lied with milk, and bake it in the oven for 25 minutes until the pastry is golden. Leave the pie to stand for 10 minutes before serving.
We’d love to pop into your email inbox every Friday with inspiring recipes from Penguin’s world-leading cookery writers, the latest cookbook releases, ebook deals and more.The classic Sunday roast is a firm family favourite but, as delicious as it is, we often find ourselves with plenty leftover. So that’s why we’ve created this handy Higgidy recipe for a Leftover Roast Chicken Pie. Using up all the extra spuds, veggies and chicken, along with a splash of gravy, this flaky puff pastry pie makes a great comforting family meal and what’s more, helps to reduce food waste and save on the pennies too.
Melt one knob of butter in a large frying
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