Left Over Chicken Pie
So, as you’ll be aware by now, my wife is a great cook and I like my dinner. I also like leftovers. My wife often bakes or cooks’ way too much for one meal for two, so I’m always happy when I go hunting in the fridge for something to eat.
Now this a chicken pie made from what was left of our Sunday roast. An even better way of using up the leftovers from the fridge and sometimes, even I can’t eat all the potatoes. Hard to believe I know.
This is homemade but you can just get it from the shop readymade.
- Left over roast chicken, boned into bite sized pieces.
- Small chunks of smoked gammon or 4 slices of streaky bacon.
- Handful of mushrooms.
- 1 large leek.
- 150ml chicken stock.
- 100ml double cream.
- 1 egg.
- 50g butter.
- Small glass of madeira or white wine.
- Sea salt.
- Black pepper.
- Sauté the leeks in butter, add a large pinch of sea salt.
- When soft add the chicken & gammon (or bacon).
- When cooked through add a small glass of madeira or white wine.
- Add the stock, mushrooms, thyme & black pepper. Simmer for 15 – 20 minutes.
- Add the double cream, stir in thoroughly and leave to cool.
- Roll out the pastry in flour and line the pie dish.
- Add the chicken filling & then top the pie.
- Bake for around 35 – 40 minutes at 180c or until golden.
- While baking sauté the leftover roast potatoes and parsnips in olive oil and a knob of butter.
- Steam some greens.