Roast Chicken Pie Recipe

The beauty of the roast chicken pie is that you simply use up your roast dinner leftovers to make a second meal. It’s for this reason that I recommend you buy a medium or large chicken to roast for your dinner.

The recipe is below but even better again I’ve made another video to accompany it!

 

Roast Chicken Pie

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 50g butter
  • 1 onion, finely chopped
  • 1 handful fresh parsley, finely chopped
  • 100g breadcrumbs
  • 3 Handfuls leftover roast chicken
  • Approximately 250ml leftover gravy

Vegetables of choice – leftover if available, or cooked fresh – I use all the vegetables from a roast chicken dinner so carrots, peas, turnip, potatoes, whatever is to hand.

Method

To make the stuffing mixture melt the butter on a medium heat in a large frying pan. Cook the chopped onions until translucent (this will take about 10 minutes). Stir in the fresh parsley and the breadcrumbs. Toast the breadcrumbs in the pan with the butter for about 5 minutes. Remove from the heat.

Preheat a fan oven to 170°C.

Take a large baking dish and pour in the roast chicken, cooked vegetables and gravy. Stir together. Sprinkle the stuffing mixture on top.

Bake in the oven for 25 minutes then serve.

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