Leftover Sunday Roast Chicken Puff Pie

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Easy
tray
4 pies
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30 minutes bake time

Try this hearty roast chicken puff pie recipe, perfect for finishing up those Sunday Roast leftovers. Made with Jus-Rol puff pastry.


Ingredients

  • Small check mark in a circle icon 1 x 320g pack Jus-Rol, Ready rolled puff pastry
  • Small check mark in a circle icon 2tbsp butter
  • Small check mark in a circle icon 1 heaped tbsp Plain Flour
  • Small check mark in a circle icon 200ml/7fl oz good quality chicken stock
  • Small check mark in a circle icon 3tbsp Double cream
  • Small check mark in a circle icon ½ -1 tsp dried sage
  • Small check mark in a circle icon 1 onion, peeled and halved
  • Small check mark in a circle icon 300g leftover “Sunday lunch” vegetables (eg. Boiled carrots, swede, parsnips, cabbage, roast potatoes)
  • Small check mark in a circle icon 500g roast chicken, shredded
  • Small check mark in a circle icon 1 Medium free range egg, beaten
  • Small check mark in a circle icon Salt & freshly ground black pepper
Equipment required
  • Saucepan
  • Rolling Pin
  • Pastry Brush

Method

  1. Preheat the oven to 200C/180C (fan)/Gas 6.
  2. For the sauce, melt the butter in a heavy-bottomed saucepan, add the flour and cook slowly over a low heat for 2-3 minutes. Gradually pour in the chicken stock, turn up the heat to bring to the boil, stirring constantly and reduce to a gentle simmer. Cook for 4-5 minutes, add the cream and sage and continue to simmer for 2-3 minutes. Add the onion, turn off the heat and set aside to cool for 10-15 minutes.
  3. Cut the vegetables into bite-size pieces and add to a large bowl with the chicken. Pour over the sauce (discard the onion) and mix well.
  4. Brush the edge of a 20-22cm pie dish with beaten egg, unroll the pastry and with a sharp knife cut strips of pastry (approx 2cm wide) from the edges and use to form a rim on the pie dish. Brush the edge with beaten egg to help the pastry stick.
  5. Carefully lift the remaining pastry, lay over the dish and press down the edges to form a good seal.
  6. Trim off any excess pastry with a sharp knife (reserve the trimmings to decorate) and flute the edges. Make two holes in the centre of the pie to allow the steam to escape.
  7. Re-roll the trimmings and cut out leaves or other shapes of your choice. Brush the pastry top with egg wash, arrange leaves on top and brush again. Bake for approximately 25-30 minutes until the pastry is golden brown.