Description
Comfort meets creativity in this leftover chicken pie, a savory solution for transforming yesterday’s roasted chicken into a hearty family meal. Flaky pastry embraces tender chicken, veggies, and creamy sauce, promising a delicious dinner that saves time and reduces food waste.
Ingredients
Scale
Protein:
- 2 cups (480 milliliters) leftover cooked chicken, shredded or cubed
Vegetables:
- 1 cup (240 milliliters) mixed vegetables (carrots, peas, corn)
- 1 onion, finely chopped
- 2 cloves garlic, minced
Pastry and Liquid Ingredients:
- 1 sheet puff pastry
- 1/2 cup (120 milliliters) cream
- 1 cup (240 milliliters) chicken stock
- Fresh herbs (thyme or parsley), chopped
- Salt to taste
- Pepper to taste
Instructions
- Warm the oven to a toasty 190C (375F) for optimal pie preparation.
- In a skillet, gently sweat onions and garlic until translucent and fragrant, releasing their aromatic essence.
- Introduce a medley of mixed vegetables, allowing them to soften and meld together over medium heat for approximately 23 minutes.
- Incorporate shredded chicken, rich cream, and savory stock into the vegetable mixture, stirring continuously until the sauce achieves a luxurious, slightly thickened consistency.
- Elevate the flavor profile with a harmonious blend of fresh herbs, carefully balanced salt, and a whisper of cracked black pepper.
- Carefully transfer the sumptuous filling into a welcoming baking dish, ensuring even distribution.
- Drape a delicate sheet of puff pastry over the filling, artfully creating strategic steam vents to prevent potential pastry ballooning.
- Slide the pie into the preheated oven, allowing it to transform into a golden-brown masterpiece over 2530 minutes.
- Exercise patience by letting the pie rest and settle for 510 minutes, allowing the filling to cool and flavors to intensify before serving.
Notes
- Swap chicken for tofu or plant-based protein to create a vegetarian version that’s equally delicious and satisfying.
- Use gluten-free puff pastry to make the dish celiac-friendly without compromising on taste or texture.
- Enhance flavor by adding a splash of white wine or a teaspoon of Dijon mustard during the simmering stage for extra depth.
- Prevent soggy bottom crust by preheating a baking sheet and placing the pie dish directly on it while baking, ensuring a crisp pastry base.
- Prep Time: 30 mins
- Cook Time: 48 mins
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 325 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg