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


Make the most of roast dinner leftovers in this simple puff pastry pie. Also check out our comforting turkey and ham pie, chicken and leek pie and chicken and chorizo pie.

Recipe tip: 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.

Discover more of best pie recipes here...

Chicken Pot Pie with Crescent Rolls

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