Chicken pie

Hand up who likes a good old Sunday Roast? Now hands up, who always has a lot of leftovers? If you answered yes to both of those questions, you are among the majority of the households who serve up a roast dinner on a Sunday and who always have enough leftovers to do at least 2 other meals.

Sundays in our house are no exception, we always like to sit down and enjoy a roast chicken with lots of roasties and veggies. Now like I mentioned above, you always have leftovers that will keep you ticking by for a couple of meals. With us it is normally the chicken, roaties and a few bits of veg (well, only if the boys haven't eaten them while we clear the table). So when I spotted some broccoli in this weeks Fareshare package, I knew exactly what I was going to do with it. It was going into my chicken pie.

Some call them small trees, others boil them to a green mush, but broccoli is such an underrated vegetable (a bit like the sprout, but that's a different story for another time!). So when a lovely bag of broccoli waved at me from across the room, we made plans for a scrumptious chicken and veg pie.

Now when people say pie, it can make some run for the hills! I mean, what about the pastry? What on earth should I fill it with? How should I cook it? But wait before you get into a panic, I promise you it is the simplest recipe ever and will take no time at all. Always remember this, where there is a short cut - use it and take them where you can. As you will see from my recipe, I do and with this meal I tend not to measure things and go by eye. So please use your judgement for the measurements as to how many people you are feeding.



Leftover veg

Leftover roasties

Leftover chicken 


Plain yogurt or cream (if you have any, but not necessary)

Pre-packed and rolled shortcrust pastry



1. Fry the leek in some oil and butter until soft.

2. Cut the leftover veg and chicken into chunks (roughly the same sort of size).

3. Add the cut veg and chicken to the soft leeks and combine.

4. Once everything is warm, add the stock and simmer. 

5. When the stock has reduced a little, add the yogurt or cream and bring back to a simmer.

6. When the filling is at a consistency you like, pour into an over proof dish.

7. Unroll the pastry onto the greaseproof paper it comes in and carefully place the pastry over the dish (you may find you have some pastry left over, these bits could be used to decorate the top of the pie). Brush the pie with some milk to brown the top.

8. Remember to leave a small ventilation hole in the middle of the pie and pop into the over until brown and the pastry crispy.


There you have it, a simple and quick pie for the whole family to enjoy.



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