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Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, use-up chicken pie. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

There are many pies you can make with leftovers, like a chicken and mushroom pot pie, a chicken ham and leek pie or a creamy chicken and ham pie, for example, depending on what you have leftover, of course. Chicken pie is proper comfort food for a family dinner. We have lots of recipes whether you like puff pastry, potato-topped or a light filo-wrapped version..

Use-up Chicken Pie is one of the most well liked of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Use-up Chicken Pie is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have use-up chicken pie using 11 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Use-up Chicken Pie:

1. Get carrot, diced
2. Make ready Salt
3. Make ready frozen peas
4. Get large knob butter
5. Make ready leek, finely sliced
6. Take plain flour (plus some for dusting pastry)
7. Prepare milk
8. Take chicken stock cube (I use a Knorr Stock Pot)
9. Get Roast chicken, diced
10. Take Ground black pepper
11. Get readymade shortcrust pastry (I used JusRol chilled)

Chicken pie is a fantastic way of using up leftover meat from a Sunday roast - not to mention turkey leftovers from Christmas dinner - and depending on how much meat you have to use the filling can be easily bulked up with popular additions such as mushrooms, ham or leeks. Shred leftover chicken to whip up this cozy shepherd's pie made with antioxidant-packed sweet potato. Leftover chicken or rotisserie chicken from the supermarket helps on the ease of preparation of this fabulous comfort style dinner. Fresh vegetables gives this a very special added flavor and is worth the effort.

Instructions to make Use-up Chicken Pie:

1. Boil the carrot in salted water, adding the peas for the last 3-4 minutes. Drain and set aside.
2. In a wok or largish frying pan fry the leek until softened in the butter. Remove from heat, stir in the flour, add the stock pot/cube and very gradually add the milk, stirring continuously to prevent lumps forming. Return to heat to thicken the sauce, still continuously stirring. Remove from heat.
3. Add the cooked vegetables and chicken and stir well to mix. Season to taste.
4. Pre-heat oven to Gas Mark 6 or electric equivalent (Circotherm 170C).
5. Split the pastry block two-thirds/one-third and grease a pastry dish.
6. Roll out the larger pastry piece and use it to line the pastry dish base. Fill with the chicken etc. Then roll out the smaller pieces and use it to top the pie. Crimp the edges to seal and make two or three small slits in the centre to allow the steam to escape.
7. Heat in the oven for 40-45 minutes or until the pie is cooked. 1. Serve with your choice of vegetables. We had new potatoes and French beans today. A little Dijon mustard goes well.

Everyone loves Mom's Chicken Pot Pie! Chicken is versatile, takes relatively little time to cook and pairs well with all sorts of herbs, spices and marinades. No wonder it's a weeknight go-to. Luckily, chicken's versatility means you can make all kinds of sandwiches, soups, salads and wraps with your leftovers. So reduce food waste and make something delicious with these leftover chicken recipes perfect for a lazy weeknight.

So that’s going to wrap this up for this special food use-up chicken pie recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!