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Leftover Chicken Recipes: The Complete Guide to Using Up Roast Chicken

Leftover Chicken Pie

The best way to use up a large amount of leftover roast chicken in one satisfying pie.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 5 servings
Ingredients Method

Ingredients
  

  • 450 g leftover roast chicken shredded or diced
  • 50 g butter
  • 1 onion diced
  • 2 carrots diced
  • 2 celery sticks diced
  • 50 g plain flour
  • 400 ml chicken stock leftover roasting juices, diluted, work well
  • 100 ml milk or single cream
  • 1 tbsp Dijon mustard
  • 100 g frozen peas
  • 500 g puff or shortcrust pastry
  • 1 egg beaten, for glazing

Method
 

  1. Melt the butter and cook the onion, carrot and celery for 8-10 minutes. Stir in the flour, cook 1-2 minutes, then gradually add the stock.
  2. Simmer until thickened, stir in the milk and mustard, fold in the chicken and peas, season well.
  3. Cool slightly, transfer to a pie dish, top with pastry, brush with egg, cut a vent.
  4. Bake at 200°C (180°C fan) for 25-30 minutes until golden.