Leftover Roast Chicken Pot Pie

Yummy Leftover Roast Chicken Pot PIe

When making a Sunday Roast Chicken dinner, why not pop another one in the oven at the same time in order to ensure enough leftovers for this easy-peasy, lemon-squeezy, delicious Chicken Pot Pie that the whole family can enjoy individually. By making it ahead, you are saving yourself time and effort and by making individual pot pies (actually easier than making a whole one) you can adjust the flavours to individual taste-thus making you a super star once again!

I do not use exact amounts in this recipe as it is meant to be a “leftover-throw what you have in “ kind of dish. As a template go with about 1 litre of stock to 500 ml of cream to 1 leftover chicken or 600 g of meat.

You can either put the puff pastry on top and cook in the oven all together at the end or really cheat and while you are cooking up the chicken and cream sauce, cut individual shapes (I love heart ones and so do my kids) pop them in the oven to rise while you work the chicken. Then when the chicken is ready just place a little puff pasty top on.

Let's get started!

Preheat oven 200°C (400°F/Gas 6).

Cook the pancetta or diced bacon in a large saucepan over medium heat until crisp. Add the oil, onion and garlic, season salt and pepper and cook for 5 minutes. Add carrots and other vegetables and cook for 5 minutes. Add the wine and stock. Beurre manie 1 tablespoon water and add to the saucepan. Bring to the boil and cook for 10 minutes or until thickened. Divide among six 12 cm (4 1/2inch), 400 ml (14 fl oz) capacity ramekins or ovenproof bowls and set aside to cool for 20 minutes.

Roll out the pastry to 5 mm(1/4inch) thick and cut into 6 shapes to fit over the bowls. Brush the rims of the bowls with a little beaten egg, lay the pastry over and press to seal. Make a small slash in the pastry with a knife, brush tops with a little more beaten egg and bake for 20 minutes or until golden and puffed.

Ingredients

  • Leftover Roast chicken
  • Bacon or Pancetta
  • Onion
  • Garlic
  • Oil
  • Celery carrots or other hard vegetable
  • Cream
  • Stock
  • Parsley
  • Beurre manie
  • Wine
  • S&P to taste
  • Puff pastry ready made
  • Egg wash