Step-by-Step Guide to Make Quick Left over chicken pie

Hello everybody, I hope you're having an amazing day today. Today, we're going to make a special dish, Steps to Make Ultimate Left over chicken pie. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Left over chicken pie, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Left over chicken pie delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Left over chicken pie using 16 ingredients and 6 steps. Here is how you can achieve it.

I used to make this while I was a student, it’s comforting, cheap and simple but delicious! Great to use up left over chicken the next day after making a roast. This is for 4 people.

Ingredients and spices that need to be Take to make Left over chicken pie:

1. 3 lbs potatoes (that’s about 5 medium sized potatoes)
2. 5 tbsp Double cream
3. 1 oz butter
4. 2 egg yolks
5. Half red pepper (or any colour pepper) chopped
6. Half a courgette chopped
7. Salt and pepper
8. 1 onion chopped
9. 1 stick celery chopped
10. 1 garlic clove finely chopped or put through garlic crusher
11. 4 tbsp dry white wine
12. 1 tbsp tomato purée
13. 400 g tin of chopped tomatoes
14. 350 ml chicken stock
15. Left over chicken (as little or as much as you like)
16. Any cheese to grate on the top (I just use cheddar)

Steps to make to make Left over chicken pie

1. For the topping boil the potatoes in salted water until soft. Drain then mash. Stir in the butter, cream and egg yolks. Season with salt and pepper then put aside. This will be spread on top at the end.
2. Put some oil or butter in a pan and fry the onion, carrots, celery, pepper, courgette until soft then add the garlic. Cook for about 1 minute.
3. Stir in the tomato purée, chopped tomatoes, wine and stock and cook for 15 minutes until its thickened.
4. Add the left over chicken (I shredded mine) then season to taste with the salt and pepper. You could also add olives and parsley if you wish. Pre heat oven to 180C/160C fan/gas mark 4.
5. Pour filling into an oven proof dish and cover with the mashed potato. Grate some cheese on top (as little or as much as you like) bake in the oven for around 35 minutes until it’s piping hot and the cheese/potato is golden in colour.
6. Enjoy with some broccoli on the side and a glass of white wine!

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