Leftover Chicken & Vegetable Pies

I’m always looking for yummy and nutritious recipes that can make use of leftovers, and these delicious Chicken and Vegetable Pies are the result of some left over roast chook and a handful of veggies floating around in the fridge and some greens from the garden.

I made these at short notice when a friend invited me over for a catch up one morning and I said I’ll whip up something yummy for lunch. Of course you don’t need to monogram your guests’ initial on each pie, but it was a personalised, homemade touch that the kids particularly loved!

I find that as long as you have some protein (chicken, fish, beef, lamb, turkey or pork), and a few vegetables to bulk it up, then you can make almost any variation of these pies – as many as your imagination will allow, pretty much!

I used tart molds but pie ramekins or even a muffin tray will also work well. Just remember to grease them first so the pies come out easily once cooked.

INGREDIENTS

• 1/2 leftover roast chicken (approx 270g meat), roughly chopped
• 25g butter
• 1 tsp olive oil
• 100g mushrooms, chopped
• 25g kale, finely chopped
• 1 red onion, finely chopped
• 1 carrot, diced
• 1/2 can baby corn, chopped
• spring onions from the garden (approx 12g)
• 50g grated cheese
• 1 cup chicken stock
• 1 tablespoon cornflour (or plain flour)
• dash of milk of cream (approx 1/3 cup, if you want a creamy chicken pie)
• 2-3 sheets frozen ready-rolled puff pastry