Chicken leftover pie

    45 min

    This simple to make dish takes only a short while to prepare if you use shop bought pastry and it is delicious and cheap because it uses leftover chicken.

    Hampshire, England, UK
    8 people made this

    Serves: 2 

    • 3 small carrots, peeled and chopped
    • 1/2 chicken stock cube
    • 1/4 leftover chicken, boned and cut into small chunks
    • 1 tablespoon frozen peas
    • 1 small tin (170g) evaporated milk
    • 6 mushrooms, sliced
    • 1 teaspoon cornflour
    • 1 teaspoon dried tarragon
    • 1 pinch cayenne pepper
    • 1 dash paprika
    • 1 pinch dried thyme
    • 1/2 packet (180g) ready roll shortcrust pastry

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat the oven to 200 C / 180 C fan / Gas 6.
    2. Put the carrots in a pan with water, just enough to cover them. Add the stock cube and bring to the boil then simmer for 5 minutes.
    3. Add the chicken and turn up the heat again for a few minutes. Add the frozen peas to the pan and boil for 1 minute. Pour in the evaporated milk. Add the mushrooms.
    4. Stir the cornflour in a small bowl with enough water to make a thin paste. Add to the pan.
    5. Add the seasoning and stir for 1 minute reducing the heat to simmer.
    6. Put the mixture in a pie dish and cover with the pastry. Make a few vents in the top for steam to escape.
    7. Place on the centre shelf and bake until pie crust is a light golden colour, about 30 minutes. Serve with vegetables and/or mashed potatoes.

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