Roast Chicken Pie

In the Kitchen

If you're stuck for yummy, substaintial and soul-filling dinner ideas, why not throw together a chicken pie? Ali has shared a recipe below for chicken pie that is great to use with chicken breast or any leftover chicken you have from a previous night's dinner.

"Did this with Leftover roast chicken. A very happy house! Nice bit of winter comfort on a plate" - Ali Leonard.


  • 1-2 Tbsp olive oil
  • 1  leek
  • 1 medium carrot
  • 500g chicken breast OR leftover chicken roast 
  • 2 zucchini
  • 300 ml chicken stock
  • 1 Tbsp wholegrain mustard 
  • 2 good Tbsp sour cream 
  • 1 sheet puff pastry


  1. Heat the oil in a fry pan over a medium heat
  2. Slice the leek thinly and sauté the leek in the oil
  3. Finely dice carrot and add to the pan, continue to sauté carrot until both are tender (about 5 mins!)
  4. If using fresh chicken, dice it and add to the fry pan and seal the chicken.
  5. Add the stock (which the chicken will cook in) grate zucchini and add to the pan. Bring to the boil then reduce to a simmer. Leave the mix to simmer for 20-30 mins, you want the liquid to reduce down as this will be the filling of your pie, too much liquid is not good, makes it more like a soup than a pie! Remember the zucchini releases moisture too. So wait before you add any extra stock. If using left over chicken add this towards end of cooking.
  6. Once the chicken and veggie mix has reduced down, turn off the heat, and add the mustard and sour cream. 
  7. Grease a pie dish, transfer the chicken and veggie mix into the dish.
  8. Top with puff pastry, pierce the pastry with a knife to create a few holes for steam to escape, and if you have the inclination brush the pastry with a little milk
  9. Bake at 200c for 15 minutes or until the pastry is golden.
  10. Serve with your favourite mash and maybe some green veggies. (If I'm honest we have it on its own!)