Leftover Roast Chicken Pie Recipe

Left-over roast chicken pie

  • serves 4
  • Easy

Use the remains of a roast chicken or turkey to create this creamy 1-hour pie, perfect on a chilly day


Leave the leftover roast chicken or turkey meat chunky so it doesn’t dry out.



  • olive oil
  • chestnut mushrooms 250g, quartered
  • leeks 2, trimmed and chopped
  • butter 25g
  • plain flour 2 tsp
  • strong chicken stock 300ml
  • crème fraîche 4 tbsp
  • cooked chicken 500g, cut into large chunks
  • flat-leaf parsley chopped to make 1 tbsp
  • ready-rolled puff pastry 320g sheet


  • Step 1

    Heat 1 tbsp of olive oil in a pan. Cook the mushrooms over a fairly high heat, stirring, until cooked and golden – this will really concentrate their flavour when they go into the pie later, so don’t skimp this step.

  • Step 2

    Scoop the mushrooms out of the pan and add the leeks and butter. Cook gently for 10-15 minutes or until really soft, then sprinkle with the flour. Stir the leeks over the heat for 2 minutes then gradually stir in the chicken stock. Simmer for 3-4 minutes or until thickened.

  • Step 3

    Add the crème fraîche, mushrooms, chicken and parsley. Tip everything into a baking dish.

  • Step 4

    Heat the oven to 190C/fan 170C/gas 5. Cover the baking dish with the pastry, crimp the edges with a fork, then make a steam hole in the centre. Bake for 25-30 minutes or until puffed and golden.

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Nutritional Information

  • Kcals 821
  • Fat 57.2g
  • Saturates 26.3g
  • Carbs 30.9g
  • Sugars 3.7g
  • Fibre 5.4g
  • Protein 43.1g
  • Salt 1.5g