Left Over Roast Chicken Pot Pie
A comforting and delicious pie made with leftover roast chicken and fresh vegetables, topped with flaky puff pastry.
Ingredients
Main
- 2 cups Leftover Cooked Chicken, off the bone and shredded
- 1 teaspoon Tarragon
- 0.5 cup Carrots, diced
- 0.5 cup Frozen Peas
- 0.5 cup Frozen Sweetcorn
- 1 cup Cooked Potatoes, cut into bite size pieces
- 1 teaspoon Worcestershire Sauce
- 1 unit Onion, chopped
- 2 cloves garlic, crushed
- 1 sheet Frozen ready rolled puff pastry, defrosted
- 1 egg lightly beaten
- 0.5 cup Milk or Heavy cream
- 2 tablespoons All Purpose Flour
- to taste Salt and Pepper
- 1 pint Chicken Broth or boiling water with chicken Stock cube
Instructions
- Preheat oven to 350°F (180°C).
- Shred the cooked chicken and prepare the broth by boiling chicken bones or use ready-made broth.
- Sauté onions in oil until translucent, then add vegetables, chicken, Worcestershire sauce, and seasonings. Stir in flour, broth, and cream; simmer until thickened.
- Pour filling into a suitable dish, cover with puff pastry, trim edges, cut vents, and brush with beaten egg.
- Bake for 40-45 minutes until golden brown. Serve hot with mashed potatoes.
Notes
Place the dish on a baking sheet to catch any spills during baking.