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Leftover roast chicken and leek pie
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Chef :
Kate CarlessLeftover roast chicken and leek pie
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.
Ingredient
Food ration :
4-6 peopleCooking time :
1 hr
Knob
Butter
Splash
milk
150 ml
white wine
150 ml
chicken stock
3 tbsp
creme fraiche
1/2 tbsp
seeded mustard
Cooking instructions
* Step 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.
* Step 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.
* Step 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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