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Author Notes: The Sunday roast dinner is an institution. My British partner adores the roast chicken version, but our butcher tends to only have 2 kg (~4.4 lb) chickens in stock when we stop by on Saturday afternoon. Leftover chicken pot pie is our best use of leftover chicken. We usually serve the pot pie with mashed potatoes (because pie and mash is another British classic). All measures are approximate. —minipanda
Make the Filling (right after your roast dinner and dessert is cleared away)
pound leftover chicken (white & dark meat), ripped up into bite-size pieces
cups leftover gravy (can add to this with chicken stock thickened with corn starch)
large yellow onion, sliced
tablespoon garlic, minced
carrots, leftover roasted or peeled, chopped and boiled
cup peas; fresh, frozen or leftover (optional)
cup double cream (heavy cream)
salt and pepper to taste (probably don't need salt, depending upon your stock/gravy)
- Melt butter or heat olive oil (or a combination of the two) in a deep frying pan.
- Add onion and saute until lightly caramelised.
- Add garlic and continue to saute until both are cooked through.
- Add chicken, cooked carrots and peas. Add in gravy/stock mix. Warm everything through.
- Add cream.
- Season with salt and pepper to taste.
- Refrigerate or freeze in appropriate portion sizes (we usually do 2 - 2 portion sizes).
Make the Pie
portion pie or puff pastry dough (kudos if you have homemade; I usually use a good store-bought brand)
Filling from the recipe above
egg beaten or 2 tbs double cream (heavy cream) (optional)
- Roll out pie dough. Invert your ovenproof dish on the pie dough and cut out the dough. For puff pastry, cut to size; for regular pie dough, leaving 1 inch around the edge of the dish.
- Put your ovenproof dish right side up and fill with the pot pie filling you made above.
- Lay the pie crust over the dish. If using regular pie dough, press the edges to the dish to seal.
- Cut a few slits into the dough to let steam escape
- Brush the egg or cream wash to the top of the pastry (optional)
- Place the dish on a baking tin (to catch any drips)
- Place the pie into a preheated 350 degree F oven for 45 minutes or until the filling is hot and pastry is golden brown.
- This recipe was entered in the contest for Your Best Recipe for Now and Later