Leftover Chicken and Vegetable Pie

When you have a roast dinner or a meal with plenty of leftovers, it’d always be a shame (and a waste) to throw it away. Here’s a quick and easy way to use up any leftover chicken, veg and gravy. Turning yesterdays meal into a quick, easy and tasty Chicken and Vegetable pie for tonight. Even our fussy toddler enjoyed this meal (finishing his and mine). Can we also say it’s healthy?

Ingredients:

  • Leftover chicken
  • Leftover veg (the veg additions can be anything you fancy adding, like carrots, peas, swede, parsnips, sprouts etc – even if they’re not leftovers)
  • Leftover gravy (or make up around 200ml of your own)
  • Shortcrust pastry (enough to cover your pie dish)
  • A splash of milk or 1 beaten egg (egg will give the pastry a shiny glaze)
  • Serve with any leftover roast potatoes or Yorkshire puddings (roasted alongside your pie or mashed)

Method:

  • Preheat the oven to 200°c
  • Put the chicken, vegetables and gravy into an ovenproof pie dish (making sure it’s mixed together, so no-one is served one section of just veg)
  • Cover the dish with the shortcrust pastry
  • Glaze the pastry with the egg or milk
  • Cook in the oven for 30-40 minutes, or until the pie filling is piping hot and the pastry is crisp

image

It’s as easy as that!

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4 Comments

  1. January 11, 2016 / 10:05 am

    I do this too, I can’t stand waste. Do add it to #Trash2Treasure, my upcycling linky, this is a great inspiration to share with others.

    • firstooth
      January 11, 2016 / 10:26 am

      Oh fab I will pop over now! Thanks Fiona x

        • firstooth
          January 11, 2016 / 11:59 am

          Thank you for letting me know about your linky I love crafts and up cycling, I rarely get time to do it but one day I will! X

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