Left-over roast chicken pie

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


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



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