Here’s How You Make A Leftover Chicken Pie



– 15g butter
– 2 leeks (sliced)
– 6 bacon rashers (chopped)
– 350ml cider
– 1 chicken stock pot
– 300ml creme fraiche
– 400 leftover chicken (flaked)
– 1 puff pastry sheet

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First, fry the leeks and bacon for five minutes.


Then add the cider and cook down by half. Also throw in the chicken stock pot and creme fraiche.

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Add in the leftover chicken and cook until the meat is warmed through and the sauce has thickened up.

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Pour the chicken mix into a baking dish, before rolling out a puff pastry sheet as a pie lid.

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Top the dish with the pie lid and bake for 20-25 minutes at 180 degrees celsius or until golden brown.

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Now, enjoy.

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