Leftovers pie
Prep:
20 mins
Cook:
70 mins
This is an easy meal loaded with ingredients from leftover dinner and bits you have to hand in the kitchen.
271g chicken fillets (either from leftovers or chopped into chuncks and cooked)
2 onions, finely chopped
4 carrots, sliced
1 turnip (small, chopped into 2.5cm cubes)
2 parsnips (chopped into 2.5cm cubes)
100g peas
4 potatoes (medium, thinly sliced)
550ml chicken stock
2 tsp cornflour
100g cheddar cheese, grated
Preheat the oven to 180°C / 350°F / Gas mark 4.
Fry the chicken (if necessary) and vegetables off in a large pan with a drop of olive oil.
Leave out the potatoes during this step.
Mix 2 teaspoons of cornflour in a little cold water and add this to the chicken stock.
Add the chicken stock mixture to the pan and bring to the boil.
Transfer to a casserole dish and cover with the sliced potatoes.
Cook in the oven for approximately 1 hour, or until potatoes are soft and golden.
Remove from the oven and sprinkle over the cheese and some black pepper over the potatoes then return to the oven for 5 minutes until the cheese has melted.
Serves
4
Preparation Time
20 minutes
Cooking Time
70 minutes
Main ingredients
Cheese, Chicken, Vegetables, Stock/Broth
Recipe Type
Easy, Family Dinners, Left Overs
Level of Difficulty
Easy
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