Got leftover’s from your Sunday Roast? Then make the easiest and tastiest Chicken pie. Paulie and I treat ourselves to a bird in a bird at Christmas and as there is only the 2 of us we always have leftover’s. It’s the same with a roast chicken, so on this occasion we used christmas leftover’s and some pastry from the freezer. This recipe looks like it is indulgent and naughty but it isn’t at all, there is no cream, it only has a pastry top and we had ours with just some cabbage. I hate wasting food so this recipe is a good way to use up leftovers, you can add whatever you have like carrots, peas, bacon, brussel sprouts etc. Have a play around to see which combination you like best, it doesn’t matter what roast meat it is, you can adapt. Lamb and mint would be nice, just change your stock to a meaty stock and add some mint, hey presto no wasted leftovers and another cheap but extremely comforting meal!
- 1 packet of ready rolled puff or short crust pastry
- Half a cooked chicken (or turkey)
- 1 leek, chopped
- 100g of chopped Pancetta
- 150g of Sliced Mushrooms
- 300ml of Vegetable Stock
- 2 x tsp of Corn Flour mixed with 2 x tsp of cold water
- Knob of butter
1. Pre heat the oven to 200C/400F
2. Cut Chicken into bite size pieces
3. In a large pan, fry the pancetta until it starts to colour slightly
4. Add the Leek and sauté for 2 minutes
5. Next add the Mushrooms and cook for a further 2 minutes
6. While this is happening, heat the stock in a pan and then add the cornflour. Stir until you have a thickened sauce
7. Now add the chicken to the pan with the leeks and Mushrooms and then add the thickened Stock.
8. Turn the pan to low and allow to simmer for 5 minutes
9. Put the chicken mixture into a pie dish and cover with the pastry. Cut off any excess pastry and crimp the edges and decorate the top if you wish
10. Brush with milk all over and then place in the centre of the oven and cook for 30 minutes until golden
11. We like our pastry really crispy so cook for a bit longer if required!