JASONBUCKNER

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.

Puff Pastry

This is homemade but you can just get it from the shop readymade.

Pie Filling

  • 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.
  • Thyme.
  • Small glass of madeira or white wine.
  • Sea salt.
  • Black pepper.

Steps

  1. Sauté the leeks in butter, add a large pinch of sea salt.
  2. When soft add the chicken & gammon (or bacon).
  3. When cooked through add a small glass of madeira or white wine.
  4. Add the stock, mushrooms, thyme & black pepper. Simmer for 15 – 20 minutes.
  5. Add the double cream, stir in thoroughly and leave to cool.
  6. Roll out the pastry in flour and line the pie dish.
  7. Add the chicken filling & then top the pie.
  8. Bake for around 35 – 40 minutes at 180c or until golden.
  9. While baking sauté the leftover roast potatoes and parsnips in olive oil and a knob of butter.
  10. Steam some greens.