Leftover Pie

Recipe by:

The turkey has probably been eaten up by now but how about some leftover chicken and ham for this delicious pie – it’s the most scrumptious way to use up leftovers and can be topped with fluffy mashed potatoes or a puff pastry lid

Leftover Pie

SERVES

12

PEOPLE

PREP TIME

40

MINUTES

COOKING TIME

34

MINUTES

CUISINE

COURSE

Main

Method

  1. Cut the roast chicken and ham into 2.5cm (1 inch) approx. pieces and shred the crispy skin.

  2. Melt the butter in a heavy saucepan and add the chopped onions, sliced leeks and ginger, if using. Cover and sweat for about 10 minutes, until they are soft but not coloured. Meanwhile, wash and slice the mushrooms. When the onions and leeks are soft, stir in the garlic and then remove to a plate.

  3. Increase the heat and cook the sliced mushrooms, a few at a time. Season with salt and freshly ground black pepper and add to the onions and garlic. Toss the cold chicken and ham in the hot saucepan, using a little extra butter if necessary. Add to the mushrooms and onions. Deglaze the saucepan with the stock. Add the cream and chopped herbs. Bring it to the boil, thicken with roux, add the meat, mushrooms and onions and simmer for 5 minutes. Taste and correct the seasoning.

  4. Preheat the oven to 190˚C/375˚F/Gas Mark 5.

  5. Fill into 2 x 1.2 litres (2 pint) capacity pie dishes with a lip and pipe rosettes of mashed potato all over the top. Bake in the preheated oven for 15 - 20 minutes, until the potato is golden and the pie is bubbling.

  6. Alternatively, if you would like to have a pastry crust, allow the filling to get quite cold. Roll out the pastry to about 3mm (1/8 inch) thickness, then cut a strip from around the edge the same width as the lip of the pie dish. Brush the edge of the dish with water and press the strip of pastry firmly down onto it, then wet the top of the strip. Cut the pastry into an oval just slightly larger than the pie dish. Press this down onto the wet border, flute the edges of the pastry with a knife and then scallop them at 2.5cm (1 inch) approx. intervals. Roll out the trimmings and cut into leaves to decorate the top. Make a hole in the centre to allow the steam to escape while cooking.

  7. Brush with egg wash and bake in a preheated oven, 250˚C/475˚F/Gas Mark 9, for 10 minutes. Turn the heat down to moderate, 180˚C/350˚F/Gas Mark 4, for 20-25 minutes or until the pastry is cooked through and the pie is bubbling.

  8. Serve with a good green salad.

Ingredients

  • 900g (2lbs) cooked chicken, white and brown meat and crispy skin

  • 450g (1lb) cooked ham or bacon

  • 25g (1oz) butter

  • 110g (4oz) onion, chopped

  • 350g (12oz) leek, sliced

  • 1 - 2 tsp grated fresh ginger (optional)

  • 225g (8oz) flat mushrooms or button if flats are not available

  • 1 clove of garlic, crushed

  • salt and freshly ground black pepper

  • 900ml (1 1/2 pints) well-flavoured chicken or better still turkey stock or 600ml (1 pint) stock and 300ml (10fl oz) gravy

  • 150ml (5fl oz) cream

  • 2 tablespoons chopped parsley

  • 1 tablespoon chopped chives

  • 2 teaspoons fresh marjoram or tarragon, if available

  • roux

  • 900g (2lb) mashed Potato 450g (1lb) puff pastry

  • 2 x 1.2 litre (2 pint) capacity pie dishes with a lip

  •  

Method

  1. Cut the roast chicken and ham into 2.5cm (1 inch) approx. pieces and shred the crispy skin.

  2. Melt the butter in a heavy saucepan and add the chopped onions, sliced leeks and ginger, if using. Cover and sweat for about 10 minutes, until they are soft but not coloured. Meanwhile, wash and slice the mushrooms. When the onions and leeks are soft, stir in the garlic and then remove to a plate.

  3. Increase the heat and cook the sliced mushrooms, a few at a time. Season with salt and freshly ground black pepper and add to the onions and garlic. Toss the cold chicken and ham in the hot saucepan, using a little extra butter if necessary. Add to the mushrooms and onions. Deglaze the saucepan with the stock. Add the cream and chopped herbs. Bring it to the boil, thicken with roux, add the meat, mushrooms and onions and simmer for 5 minutes. Taste and correct the seasoning.

  4. Preheat the oven to 190˚C/375˚F/Gas Mark 5.

  5. Fill into 2 x 1.2 litres (2 pint) capacity pie dishes with a lip and pipe rosettes of mashed potato all over the top. Bake in the preheated oven for 15 - 20 minutes, until the potato is golden and the pie is bubbling.

  6. Alternatively, if you would like to have a pastry crust, allow the filling to get quite cold. Roll out the pastry to about 3mm (1/8 inch) thickness, then cut a strip from around the edge the same width as the lip of the pie dish. Brush the edge of the dish with water and press the strip of pastry firmly down onto it, then wet the top of the strip. Cut the pastry into an oval just slightly larger than the pie dish. Press this down onto the wet border, flute the edges of the pastry with a knife and then scallop them at 2.5cm (1 inch) approx. intervals. Roll out the trimmings and cut into leaves to decorate the top. Make a hole in the centre to allow the steam to escape while cooking.

  7. Brush with egg wash and bake in a preheated oven, 250˚C/475˚F/Gas Mark 9, for 10 minutes. Turn the heat down to moderate, 180˚C/350˚F/Gas Mark 4, for 20-25 minutes or until the pastry is cooked through and the pie is bubbling.

  8. Serve with a good green salad.

Execution Time: 0.313 s