Leftovers Chicken Pie

Here’s how:

🐔 Add a chopped onion (124g) and sliced garlic clove to a pan with 10 sprays of EVOO spray
🐔 Add a tin of cream of chicken soup, and stir before adding in the leftover chicken
🐔 In with chopped mushrooms (88g), raw broccoli (50g) and frozen sweetcorn (80g)
🐔 Continue to stir for 5 or so mins while the broccoli cooks, then remove from the heat
🐔 Crack an egg into a mug and whisk
🐔 Using kitchen roll, dab in butter to grease an oven dish ready for the pie
🐔 Roll out 375g of ready rolled puff pastry and slice it just over halfway down the middle
🐔 Using the bigger half, roll the pastry so it’s thinner, line your greased baking dish with the pastry, and gently press down into the corners
🐔 Add the chicken pie mix to the pastry dish, cover with the smaller top lid of pastry
🐔 Fold the pastry over and press to seal all the edges. Brush with egg all over then prick the top layer with a fork
🐔 Into the oven for 30 minutes at 200°
🐔 At the same time, add frozen chipsj to either an oven dish or air fryer and cook for 20-30 mins with a spray of oil and a pinch of salt
🐔 Slice the pie into four adult portions (or half portions if it’s for the kids) and serve with the cooked chips and a drizzle of gravy.

The perfect way to use up your leftovers and an easy weekday, after-work meal ready in 45 mins. This one works out around £2.40 per portion, possibly less given the amount of leftover chicken we had!

Thank you @farehamfoodie