Leftover Roast Chicken and Gravy Pie Recipe

My deep filled roast chicken and gravy pie made from leftover chicken from your Sunday roast is proper comfort food. Using roasted chicken gives the pie a lovely rich flavour.

Roast Chicken and Gravy Pie

I know it sounds strange but adding just half a seeded red chilli pepper seems to really make this pie. It doesn't taste hot, it just gives the pie a little heat.
A lovely filling meal served with either mashed or boiled potatoes.

Yield: 4

Roast Chicken and Gravy Pie

I know it sounds strange but adding just half a seeded red chilli pepper seems to really make this pie. It doesn't taste hot, it just gives the pie a little heat.

My pie dish is approx 9 x 7 inches oval


1 carrot - sliced
a handful of peas
a small glug of vegetable oil
2 onions - sliced
1 stick of celery - very finely chopped
a good squirt of tomato puree (paste in the US)
1/2 a red chilli - seeded and and very finely chopped
3 or 4 chestnut mushrooms
2 tomatoes - skinned and chopped
120ml chicken stock - made from half of a Knorr stock cube
350g nice roast chicken - from your left over Sunday dinner
a little flour for dusting the work surface
350g ready made shortcrust pastry - will need to be out of the fridge at room temperature for about 30 minutes before using
a little milk for brushing the pie top

*Don't do this bit till you ready:
Find a jug and boil the kettle.  Add about 3 heaped tablespoons of 'Bisto Best Rich and Roasted' chicken gravy granules to the jug and pour on about 400ml of boiling water, stirring all the while.


Preheat your oven to 200c/400f or Gas 6

Bring a small pan of slightly salted water to the boil and throw in the peas and chopped carrots.  Simmer for about 5 minutes until the carrots are tender and then drain and set aside.

Heat up a large frying pan and cook the onions, celery and chilli and mushrooms over a low heat. 

Cook until the onions are nice and getting soft but not coloured then stir in the tomato puree and fry for a minute more.

Stir in the chicken stock and simmer for about 15 to 20 minutes, until the chicken stock has reduced nicely.  By now the onions and celery should be nicely cooked.  Now add in the cooked carrots and peas along with the chopped tomato and the roast chicken.

Time to boil the kettle and make up the gravy - *see above.

Pour the gravy over the chicken and onions etc and give it a good stir.  You can add a little more hot water if you need to, but remember you want a nice thickish gravy as it's going in a pie.

Dust the worktop with a bit of flour.  Roll out the pastry so it's about 6 or 8mm thick and leave to stand for about 5 minutes before continuing.  Only reason I know such a thing is because it says so on the packet -something to do with the pastry being less lightly to shrink when it's cooking.  

Pour the chicken mixture into your pie dish.

Cut a few strips about 10mm wide.  Brush the edge of the pie dish with milk and lay them round the rim like in the picture.  Push down so they stick to the edge of the dish.

Now brush the pastry strip with milk and cover the pie dish with the rest of the pastry and press down around the edge with a fork - unless you're all tricky and can do something more amazing - unlike me.  Trim away the edge of excess pastry.

You can, if you feel the need to make fancy leaves to decorate the top. Whatever you do you will need to make a small hole in the middle so the steam can escape.

Brush with a little milk and bake on the middle shelf of your preheated oven for about 25 minutes until it looks nice. Golden is the key word here - not burnt!
Created using The Recipes Generator

Roast Chicken and Gravy in a Pie

Roast Chicken and Gravy Pie


  1. This is one of those heartwarming dishes that are so welcome now that the weather is cooler.

  2. Looks delish Jan! Who doesn't love pie!!mu


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