Chicken and Gravy Pie
Flaky puff pastry that melts in your mouth with leftover roast chicken and gravy. This pot pie is easy to make and is TASTY!
Forget your can of Veg-All and use cooked frozen mixed vegetables instead.
Talking of Veg-All, if, like me, you are in the UK, you probably have never heard of it.
Well, it's a can of mixed veg, but to me, from the pictures I've seen of it, the vegetables look washed out and quite horrid!
Besides the veg, the can contains calcium chloride - to maintain firmness, it says on the can, but it doesn't sound good to me. 😐
I say frozen mixed veg is the way to go! I use Sainsbury's frozen mixed vegetables because they contain red bell pepper and sweetcorn.
Anyway, this is proper tasty comfort food at its best, served with creamy mashed potatoes, and a little more gravy if needed, and that's it, dinner is done!
This is a great way to use leftover chicken from the Sunday roast, making it quick to rustle up a pie.
If you don't have time to mess about with pastry (although I use ready-made) you can just serve the filling with creamy mashed potatoes.
Recipe Top Tip!
Now, I know this sounds a bit strange, but trust me, adding just half a deseeded red chilli pepper seems to really make this pie.
It doesn't taste hot, it just gives the pie a little heat.
How to make a pie
There's nothing tricky or fancy, but this pie is a gooden, and you can, of course, use shortcrust pastry if you wish.
Dust the worktop with a bit of flour. Roll out the pastry so it's about 6 to 8mm thick.
Now you must leave the pastry to stand for about 5 minutes before continuing.
The only reason I know such a thing is that it says so on the packet, it's something to do with the pastry shrinking when it's cooking otherwise. 😉
Pour the mixture (see the recipe) into your pie dish.
Brush the lip of the pie dish with a little of the beaten egg and lay the pastry over, pressing it down so the pastry sticks to the dish.
You can use a fork or your fingertips; unless you're all tricky and can do something more amazing - unlike me.
Trim off any excess pastry. You can, if you feel the need to make fancy leaves to decorate, or do as I did and cut out the word PIE to decorate the top.
I once made a pie and put Eat Me on the top!
Whatever you do, you will need to make a small hole in the middle, so the steam can escape.
You can just make a hole or use a sprig of thyme, as I did, in an attempt to make it look all professional!
Brush the pastry with more of the beaten egg (or you can use milk).
Bake on the middle shelf of your preheated oven for about 25 to 30 minutes until it looks nice and golden and the inside is piping hot.
Ingredients
- frozen mixed vegetables
- tomato purée (paste in the US)
- ½ a red chilli pepper - deseeded and sliced very finely (might sound odd but trust me) 😉
- sweet smoked paprika (Spanish paprika) - to taste
- cooked leftover roast chicken - from your Sunday dinner
- ready-made puff or shortcrust pastry
- a lightly beaten egg yolk
- English mustard
What should I serve it with?
I say creamy mashed potatoes every time, although you could serve boiled new potatoes, mashed potatoes are better and far more comforting.
Since this pie is full of vegetables you probably don't need to serve anymore, but kids will like baked beans with this, I'm sure.
Other Leftover Chicken Recipes
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Chicken and Vegetable Pie
Quick and easy to make with leftover roast chicken from the Sunday roast.
Ingredients
- A handful of frozen mixed vegetables - cooked in slightly salted water, cooled under a cold tap and drained well.
- 2 large handfuls of nice roast chicken - from your leftover Sunday dinner
- ½ of red chilli pepper - medium heat - deseeded and chopped very finely
- 1 tablespoon of tomato purée (paste in the US)
- a teaspoon or two of sweet paprika (Spanish paprika) - to taste
- Best Bisto Chicken gravy granules
- 1 tablespoon English mustard
- 500g ready-made puff or shortcrust pastry - remove it from the fridge for about 30 minutes before using
- flour for dusting the worktop when rolling out your pastry
- a lightly beaten egg yolk mixed with a tiny splash of milk
Instructions
- Add a splash of oil to a large frying pan and add cook just for 1 minute the chopped chilli if used. Add the tomato puree (paste) and cook for a minute before adding in the cooked chicken.
- Find a jug and boil the kettle. Add about 4 heaped tablespoons of 'Bisto Best Chicken' gravy granules to a jug and pour add about 400ml of boiling water, stirring all the while.
- Pour the gravy into the frying pan with the chicken and stir in the cooked and well-drained vegetables. If it's too thick, add more hot water as necessary.
- Stir pimenton or paprika and stir in the mustard. Give it all a good stir, have a taste and adjust the seasoning. Leave the filling to cool before making the pie.
- Dust the worktop with a bit of flour. Roll out the pastry to about 6 to 8mm thick. Cover with cling film and leave the pastry to stand for about 10 minutes before continuing, this stops it from shrinking when cooking.
- Pour the cooled pie filling into your pie dish. Brush the lip of the pie dish with a little of the beaten egg and lay the pastry over, pressing it down so the pastry sticks to the dish; you can use a fork or your fingertips.
- Trim off any excess pastry. Make a small hole in the middle so the steam can escape.
- Brush the pastry with more of the beaten egg yolk (or you can use milk).
- Bake on the middle shelf of your preheated oven for about 30-35 minutes until it looks nice and golden and the inside is piping hot.
I knew I liked you! Gravy is considered a beverage at our house. :) We even have an enormous gravy boat we call the gravy yacht. This looks delicious! Thanks for sharing.
ReplyDeleteStacy
Ooh, this looks so good! The simple pies are the best kind, in my opinion. The more fuss added the less enjoyment (unless it's pastry letters on top, which of course, add to the flavour!).
ReplyDeleteSuch easy instructions to follow! Thanks Jan, I'm following you on Instagram now so that I can keep up to date with your tips and recipes!
ReplyDeleteSo glad you liked the recipe, I've followed you back!
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