Leftover Chicken, Bacon & Mushroom Pie

Leftover Chicken, Bacon & Mushroom Pie

Leftover Chicken, Bacon & Mushroom Pie

By: Herd Market

Learn how to make the most of your leftovers with this delicious roast chicken pie. Using just half of a leftover roast chicken and a homemade stock from the carcass, this pie served 9 people—talk about stretching your ingredients! The rich, savoury stock is a flavour-packed hack that ties the entire dish together, resulting in a meaty, creamy, and satisfying meal. Paired with chips and peas, this leftover chicken pie is an excellent way to turn scraps into a hearty, comforting dinner.

You'll need:

  • 300g plain flour + 3 tbsp for roux 
  • 150g butter + 100g for roux
  • 2 egg yolks
  • 3-4 tbsp milk
  • Salt & Pepper
  • Olive oil
  • 100g diced bacon
  • 150g mushrooms
  • 4-5 large handfuls of leftover chicken
  • 1 white onion, chopped
  • 4 garlic cloves, minced 
  • 5g parsley, chopped finely
  • 350ml chicken stock
  • 2tbsp mustard



 

Serves 8-9 people
Difficulty Homecook
Cook Along
@herdmarket Chicken & Bacon Pie. Ultimate comfort food and the best way to use up leftovers 🥧 . . #recipe #pie #chickenpie #fyp #foodtok #leftoversrecipes ♬ Wasted Summers - juju<3
Directions
1.

Sift your flour into a large mixing bowl then add diced butter. Mix it between your fingertips until the mix resembles breadcrumbs. Add 1 egg yolk, a pinch of salt and the milk, 1 tbsp at a time. Keep mixing until it forms a dough. If it’s not coming together, add more milk. Cover the bowl with cling film and place in the fridge for at least half an hour.

2.

In a pan, fry off the bacon/guanciale until crispy. Once crispy, add the chopped mushrooms and fry until halved in size and caramelised. Empty the contents of the pan into a large mixing bowl along with the leftover chicken.

3.

In the same pan, fry off a chopped onion in 100g of butter 1 tbsp of olive oil. Once the onion becomes translucent, add the garlic and fry for a further 2 minutes. Add 3 tbsp of plain flour and mix well. Cook the flour over a medium heat for 2-3 minutes before adding the chopped parsley. Now slowly whisk in the chicken stock a bit at a time until you reach a thick roux.

4.

Add a dollop of mustard to the mixing bowl then pour over the desired amount of roux. Mix well, then place in the fridge to completely cool.

5.

Preheat your oven to 180C. Butter up a pie dish or cast iron pan. Take your pastry dough out of the fridge and cut a third off (This is for the lid). On a floured surface, roll out the dough into about half a cm thickness. Place the pastry into the dish, carefully pushing it into the edges. Cut the excess pastry from around the edges, then brush a small amount of water around the edge.

6.

Add your cool mixture into the pastry lined dish, then roll out the remaining third of the pastry and place over the top. Cut around the edges, then crimp the pastry together to seal. Whisk one egg yolk in a bowl and brush over the top of the pie. Season lightly with flaky salt, then cut a hole in the top to allow the steam to escape.

7.

Place in the oven until golden brown (about 30-45 minutes), then remove and leave for 5-10 minutes to cool. Serve with some mash or chips, peas and if you have any, gravy.