Leftover Roast Chicken Pie
A leftover roast chicken pie is a thrifty pie built from cooked chicken stripped from a roast carcass, folded into a leek and stock sauce under puff pastry. Because the meat is already cooked, the filling comes together in 15 minutes and the pie only bakes until the pastry is done.
By the chickenpie.net test kitchen · Published 30 July 2026
- Prep
- 20 min
- Cook
- 45 min
- Yield
- 4 servings
Ingredients
- 350g cooked roast chicken, torn into chunks
- 2 leeks, sliced
- 1 carrot, finely diced
- 30g butter
- 30g plain flour
- 400ml chicken stock
- 1 tsp wholegrain mustard
- 2 tbsp creme fraiche
- 1 tbsp chopped tarragon or parsley
- 320g ready rolled puff pastry
- 1 egg, beaten, for glazing
Method
Melt the butter in a wide pan and cook the leeks and carrot with a pinch of salt for 8 minutes until soft.
Stir in the flour and cook for 1 minute, then add the stock gradually, stirring until the sauce is smooth and thick.
Fold in the chicken, mustard, creme fraiche, and herbs, season, then simmer for 2 minutes and transfer to a 1.2 litre pie dish to cool for 10 minutes.
Cut the puff pastry to fit the dish with a 2cm overhang, lay it over the filling, press onto the rim, and cut a steam vent.
Brush with beaten egg and bake at 200C (400F) for 30 minutes until puffed and golden.
Rest for 5 minutes before serving so the sauce thickens slightly.
Worth knowing
- Use both brown and white meat, the thigh and leg meat keeps the filling moist.
- Simmer the stripped carcass in the stock for 20 minutes first if you have time, then strain, it noticeably improves the sauce.
Common questions
How long does leftover chicken keep before it goes into a pie?
Use cooked chicken within 3 days of roasting, kept refrigerated. The pie must then be baked until the filling is piping hot throughout. Do not make a pie from chicken that has already been reheated once.
Can I add leftover roast vegetables too?
Yes. Roast carrots, parsnips, and even a few chopped roast potatoes work well. Add up to 200g, folded in with the chicken, and thin the sauce with a splash more stock if needed.
Can I use milk instead of creme fraiche?
Yes. Replace the 400ml stock with 300ml stock plus 100ml whole milk and skip the creme fraiche. The sauce will be slightly less rich but still smooth and creamy.