17 %. Bake for 30–35 minutes, until piping hot and the potato is golden-brown. 52 g Preheat the oven to 180 C / Gas 4. Saute cubed chicken, add to veggie/broth mix. Remove from heat. Mix the flour and milk until smooth and add to the vegetables, and cook until thickened. Lightly spray a 9x13-inch casserole dish with non stick cooking spray and set aside. The Filling: Leftover Cooked Chicken, off the bone and shredded 1 teaspoon Tarragon ½ Cup Carrots, diced ½ Cup Frozen Peas ½ Cup Frozen Sweetcorn 1 Cup Cooked Potatoes, cut into bite size pieces 1 teaspoon Worcestershire Sauce 1 Onion, chopped 2 Cloves garlic, crushed **Any vegetables you have left over or in the freezer can be used https://thehappyfoodie.co.uk/recipes/leftover-roast-chicken-pie Add the white wine and simmer for 1 minute. Simple to make and good for left overs. For the topping, boil the potatoes in salted water until tender. Read about our approach to external linking. Put the filling in a 20x30cm/8x12in ovenproof dish and top with the mashed potato. Chicken and potato pie . Add the chicken stock and simmer for 20 minutes until the vegetables are tender. Remove from heat. (will look like yellow paste). Dissolve bullion in 1 1/2 cup water and add to veggies. Pour in the wine and cook for 1 minute. Add the shredded chicken, olives and parsley. Season, to taste, with salt and pepper. Add the onion, celery, carrots, herbs … Season to taste with salt and pepper. Shred the chicken and set aside. Return the chicken pieces to the casserole, add the wine, stock or water and a little … Boil a kettle and chop the Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7. : - ), Total Carbohydrate DH and DS gave rave reviews, I even got an "Its delicious" which is music to my ears. Season with salt and pepper to taste. In another pan melt 2 tbsp butter and slowly mix in flour until a roux is made, cook for 1 minutes, stirring constantly. Heat 1 tablespoon of the olive oil in a large ovenproof frying pan or casserole dish over a medium heat. https://thehappyfoodie.co.uk/recipes/leftover-roast-chicken-pie Add cream sauce to veggie/chicken/broth mix and stir well, turn heat to medium and simmer for about 2 minutes, adding salt and pepper and seasonings to taste. Boil a kettle and chop the In a med mixing bowl combine mashed potatoes, egg and 2 tbsp of butter until well blended. The Filling: Leftover Cooked Chicken, off the bone and shredded 1 teaspoon Tarragon ½ Cup Carrots, diced ½ Cup Frozen Peas ½ Cup Frozen Sweetcorn 1 Cup Cooked Potatoes, cut into bite size pieces 1 teaspoon Worcestershire Sauce 1 Onion, chopped 2 Cloves garlic, crushed **Any vegetables you have left over or in the freezer can be used Spoon veggie chicken filling into individual casserole or pie tins, can even be made in a full size casserole. Season with salt and pepper to taste. Preheat oven to 400 degrees. This chicken and potato pie recipe has a mashed potato topping which will brown in the oven and give a delicious crispy topping to add to the tasty pie filling. Place on foil lined baking sheet and bake for 20-25 minutes at 425°F until tops are golden brown. For this recipe you will need a 20x30cm/8x12in ovenproof dish. In a medium skillet melt the butter over medium high heat, saute the potatoes, onions, leeks, carrots, and garlic until golden. Slowly add in 1 cup milk stirring constantly until well blended and thickened, making a cream sauce. Spread mashed potato mixture evenly on top, potatoes can be cold. Feel free to use any left over veggies you may have, works well with corn, green beans, peas and carrots. https://www.yummly.com/recipes/chicken-pot-pie-with-mashed-potatoes In a med mixing bowl combine mashed potatoes, egg and 2 tbsp of butter until well blended. https://www.bbc.co.uk/food/recipes/chicken_parmentier_25434 I use cheese and Hellman’s mayonnaise in my mashed potato recipe just to make the mash a bit more exciting. Stir in the butter, cream and egg yolks. My version of this is NOT diet. Saute med potato and carrot in bacon grease until slightly softened but not cooked through. Try using up leftover roast chicken in Rick Stein's wildly popular, French-inspired, potato-topped pie. https://www.cdkitchen.com/recipes/recs/359/Easy_Chicken_Pot_Pie3127.shtml Drain and push through a potato ricer, or mash thoroughly. Add the shallots, carrots and celery and gently fry until soft, then add the garlic. It's ridiculously easy! For the filling, melt the butter in a large pan. Grate over the Gruyère. Season and set aside. Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7. Leftover pie Not your average pot pie. https://www.cdkitchen.com/recipes/recs/359/Easy_Chicken_Pot_Pie3127.shtml Add cream sauce to veggie/chicken/broth mix and stir well, turn heat to medium and simmer for about 2 minutes, adding salt and pepper and seasonings to taste. Instructions. Stir in the tomato purée, chopped tomatoes and stock and cook for 10–15 minutes, until thickened.