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.
DIFFICULTY: 1/5
Serves 4
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!
