Leftover Roast Chicken Pie

What Goes With It

• Mashed potato
• Carrots
• Gravy
• Green beans

Making Leftover Roast Chicken Pie, Step by Step

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1. Heat the oven to 200°C / 390°F (180°C / 355°F fan). Melt the butter in a pan over medium heat and cook the leeks for 6 minutes until soft.

   Mark done Start 6 min timer

2. Stir in the flour for 1 minute, then add the stock and milk gradually, stirring, and simmer for 4 minutes until thick.

   Mark done Start 1 min timer

3. Add the chicken, peas, thyme and salt and warm for 3 minutes. Tip into a 1 litre pie dish and cool for 15 minutes.

   Mark done Start 3 min timer

4. Roll the pastry slightly bigger than the dish, lay it over the filling, press the edge and cut a slit. Brush with egg.

   Mark done

5. Bake for 25 minutes until golden.

   Mark done Start 25 min timer

Notes From the Method

Keep the sauce generous; leftover chicken drinks it up.

Cool the filling before topping.

Do not boil the filling after the chicken goes in.

Swaps and Variations

• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Storing and Reheating

Keeps in the fridge for up to 2 days. Reheat at 180°C for 20 minutes. Make sure the chicken was chilled within 2 hours of its first cooking.

Common Questions

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.