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Sunday Roast Chicken Pot Pie

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This pot pie is really quick and easy to make, and can be freshly made, or you can use the leftovers from a sunday roast. I made this when I fancied a chicken dinner, but done in a different way, so I basically put a chicken dinner in a deep ovenproof dish and covered it with puff pastry, and I made a really tasty, warming, hearty pot pie quickly and easily!

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Ingredients

  • 2 chicken breasts
  • 1 large carrot, sliced
  • 8 - 10 small broccoli florets
  • 50g frozen peas
  • 300ml thick chicken gravy
  • Black pepper
  • Ready rolled puff pastry

Details

servings 2
Level of difficulty Easy
Preparation time 30mins
 Cooking time 30mins
 Cost Budget Friendly

Preparation

Step 1

Place the chicken breasts on a baking tray and place in a 180C oven and roast until the juices run clear. Remove from the oven and leave to one side to cool down, reserving any juices that come out.

Step 2

While the chicken is cooking, boil or steam the carrot, broccoli and frozen peas for 15 minutes, the drain and place in a large mixing bowl.

Step 3

Make up the gravy as per the packet instructions, making it slightly thicker than you would normally as it thins out when in the oven.

Step 4

When the chicken has cooled slightly, shred it and mix with the vegetables and a good pinch of black pepper, then stir in the gravy making sure all the chicken and vegetables are coated.

Step 5

Place into 2 individual deep ovenproof pie dishes and cover with a square of puff pastry, sealing the edges, and making 1 slit in the top to let out the steam.

Step 6

Brush the pastry top with beaten egg and bake in a 160C oven for 15-20 minutes until the pastry is golden brown and puffed up.

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This is versatile, and any meat and vegetables can be used. If you are vegetarian then just use all vegetables, and make a gravy with a vegetable stock cube or vegetable gravy granules.

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