Leftover Roast Chicken And Leek Pie

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Leftover roast chicken and leek pie. One of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Leftover roast chicken and leek pie is 4-6 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Leftover roast chicken and leek pie estimated approx 1 hr.

To get started with this recipe, we must prepare a few ingredients. You can have Leftover roast chicken and leek pie using 15 ingredients and 3 steps. Here is how you cook that.

We always have loads of chicken leftover when we make a roast so I decided to use it to make this quick and easy pie. It’s a great way of getting some moisture back into the chicken too - I sometimes find it can be a little dry the day after roasting it.

I had leeks and kale in my weekly veg box. The great thing about them is they cook down well but this would be perfect with any vegetables really. If you use something harder like carrots or root veg, I’d suggest partially cooking it before adding it to the mix.

Also, you could substitute the mash topping for pastry but I like how the mash absorbs the yummy cooking juices.

Ingredients and spices that need to be Prepare to make Leftover roast chicken and leek pie:

1. Mash topping
2. 4 Maris piper potatoes or equivalent
3. Knob Butter
4. Splash milk
5. Pie filling
6. Leftover shredded roast chicken - approx 3 large handfuls
7. 2 leeks sliced into rounds
8. 1 large handfuls sliced kale
9. 150 ml white wine
10. 150 ml chicken stock
11. 3 tbsp creme fraiche
12. 1/2 tbsp seeded mustard
13. Juice and zest of half a lemon
14. Seasoning

Instructions to make to make Leftover roast chicken and leek pie

1. Peel the potatoes, chop them in half, put in a large saucepan and cover with water. Bring to the boil and simmer until soft (it should take about 20 minutes) Then mash with the butter and milk. Set aside.
2. Preheat the oven to 180 degrees. Fry the leek in a heavy based pan until soft. Then add the kale. Once soft, add the remaining ingredients to the pan and simmer for a few minutes.
3. Assemble the pie by putting the filling mixture in an oven proof pie dish. Top with the mashed potato and bake for 30 minutes or until the topping is golden. Serve on its own or with steamed veg and enjoy.

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So that's going to wrap this up with this special food Easiest Way to Make Super Quick Homemade Leftover roast chicken and leek pie. Thanks so much for your time. I'm sure you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!