Leftover Roast Chicken Pie
This is the perfect dish to make with leftovers from a roast chicken dinner - it doesn't taste like a leftover dish and is just a really delicious, comforting meal.
- Leftover roast chicken (enough for one big pie)
- 4 rashers of Smoked Streaky Bacon (or you could use 2 rashers of normal bacon or some ham)
- 5-8 leftover Roast Potatoes
- Around 50g leftover Stuffing
- 1 Large Leek
- 2 cloves of Garlic
- 3 sprigs of fresh Thyme
- 50g Frozen Peas
- 100ml White Wine
- 250ml Chicken Stock
- 1 tbsp Wholegrain Mustard
- Zest of 1 Lemon and juice of 1/2 a Lemon
- 50ml Milk
- 1 tsp Cornflour
- 1tbsp Olive Oil
- Black Pepper to season
- 1 packet of Ready Rolled Puff Pastry
- 1 Egg
Takes 5 minutes to prepare, 15 minutes cooking on the hob and 30 minutes cooking at 180 degrees in a fan over (200 degrees if not)
- Heat the oil in a pan. Finely slice the leek and bacon and crush the garlic.
- Add the leek to the pan and stir on a low heat for a few minutes until softened then add the garlic and fry for 30 seconds.
- Add the bacon and stir for a few minutes until it starts to cook through.
- Add the white wine and cook until dissolved.
- Chop the chicken, stuffing and roast potatoes into small pieces and add to the pan with the wholegrain mustard, lemon zest, lemon juice, fresh thyme and frozen peas.
- Stir everything together then add the chicken stock and bring to the boil then simmer for 5 minutes.
- Add the milk and stir in then if the sauce needs it, add a tsp of Cornflour by adding to a ramekin then adding a couple of spoons of the sauce to it, stirring then adding to the pan.
- Season with pepper, taste, then if seasoned to your liking, add the filling to the pie dish.
- Roll the pastry sheet over the pie dish and cut the excess off around the dish. Crimp the edges then brush with beaten egg.
- Serve with some green vegetables or if you have any leftover from your roast dinner, it's delicious with cauliflower cheese on the side!