Left Over Roast Chicken Pot Pie | Lovefoodies (2024)

Left Over Roast Chicken Pot Pie, a great way to use up left over roast chicken and vegetables! Great for leftover turkey and ham too!

Left Over Roast Chicken Pot Pie! This is so very tasty! For this recipe, I've used very simple ingredients and also made it budget friendly and flexible so you can actually swap any of the vegetables listed for others, for example, if you have left over broccoli, cabbage, carrots etc, simply add them in too!

The chicken was left over from a roast dinner I had made the previous evening for dinner. So the only thing which wasn't left over was the pastry, and that was already in my freezer, ready rolled.

So it's certainly a great recipe for using up any leftovers, for example, your Thanksgiving Turkey dinner, or Christmas dinner. I've also made this adding some leftover ham in with the chicken and oh boy! That was really delicious. So don't be afraid to add whatever you have left over, it will taste lovely!

for this recipe, I've used ready-made pastry as I had some handy in the freezer. You can also make your own, using our quick and easy flaky pie crust recipe. Delicious!

The quantities are very flexible, of course everyone will have a different amount of chicken left over and so on, so just use your judgement to make up enough of the various ingredients to fill the pie dish you have. It's all good!

Instructions

1. Preheat the oven to 350 F or 180 C.

Remove the meat from the chicken by roughly tearing and shredding with your fingers. Set aside.

2. Fill a saucepan with 1 pint of boiling water and add the bones of the chicken. Bring to a boil and then let simmer for about 20 minutes. Season with salt and pepper. Pass through a sieve to remove the bones and reserve the stock for the pie later.

3. In a large frying pan or wok, add a touch of olive oil and the onions. Cook on medium heat until the onions are translucent.

4. Add the remaining filling ingredients to the pan and combine.

5. Add the flour, chicken broth, season to taste and bring to a gentle boil. Finally, add the cream. Stir until all combined then transfer into a suitable size pan dish. Mine was approximately 10 inches long as you can see in the photos.

6. Remove the pastry and place over the pie so it covers right over the edges. Take a sharp knife and trim the edges so the pastry doesn't over hang, then take a fork and push down around the sides.

Make 2 'X' marks in the middle of the pastry and open the cuts out like in the photo. This will allow air to escape and make your pastry nice and crisp.

7. With the remaining off cuts of pastry, cut out some shapes if you wish.

8. Brush the pastry top all over with the lightly beaten egg, place your cut out shapes on top, brush those too, then place in the oven for about 40 - 45 minutes or until the pastry is golden brown.

9. Serve piping hot with some delicious mashed potato!

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Recipe Card

Left Over Roast Chicken Pot Pie

Yield: 4

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Left Over Roast Chicken Pot Pie, a great way to use up left over roast chicken and vegetables! Great for leftover turkey and ham too!

Ingredients

The Filling:

• Leftover Cooked Chicken, off the bone and shredded
• 1 teaspoon Tarragon
• ½ Cup Carrots, diced
• ½ Cup Frozen Peas
• ½ Cup Frozen Sweetcorn
• 1 Cup Cooked Potatoes, cut into bite size pieces
• 1 teaspoon Worcestershire Sauce
• 1 Onion, chopped
• 2 Cloves garlic, crushed

The Pie Crust:

• 1 sheet of Frozen ready rolled puff pastry, defrosted at room temperature
• 1 egg, lightly beaten

The Sauce:

• ½ Cup Milk or Heavy cream
• 2 Tablespoons All Purpose Flour
• Salt and Pepper
• 1 Pint Chicken Broth OR 1 pint boiling water with 1 chicken Stock cube

Instructions

1. Preheat the oven to 350 F or 180 C.
2. Remove the meat from the chicken by roughly tearing and shredding with your fingers. Set aside.
3. Fill a saucepan with 1 pint of boiling water and add the bones of the chicken. Bring to a boil and then let simmer for about 20 minutes. Season with salt and pepper. Pass through a sieve to remove the bones and reserve the stock for the pie later.
4. ** If you don't want to do this, use ready-made broth. It will still be delicious!
5. In a large frying pan or wok, add a touch of olive oil and the onions. Cook on medium heat until the onions are translucent.
6. Add the remaining filling ingredients to the pan and combine.
7. Add the flour, chicken broth, season to taste and bring to a gentle boil. Finally, add the cream. Stir until all combined then transfer into a suitable size pan dish. Mine was approximately 10 inches long as you can see in the photos.
8. Remove the pastry and place over the pie so it covers right over the edges. Take a sharp knife and trim the edges so the pastry doesn't over hang, then take a fork and push down around the sides. Make 2 'X' marks in the middle of the pastry and open the cuts out like in the photo. This will allow air to escape and make your pastry nice and crisp.
9. With the remaining off cuts of pastry, cut out some shapes if you wish.
10. Brush the pastry top all over with the lightly beaten egg, place your cut out shapes on top, brush those too, then place in the oven for about 40 - 45 minutes of until the pastry is golden brown. **Top Tip! Place the dish in a baking pan to catch any overspill. Mine didn't go over but it can happen!)
11. Serve piping hot with some delicious mashed potato!

Nutrition Information:

Yield: 4Serving Size: 1
Amount Per Serving:Calories: 282Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 82mgSodium: 740mgCarbohydrates: 31gFiber: 3gSugar: 6gProtein: 15g

Nutrition information isn’t always accurate