Tag Archives: leftover chicken

Leftover chicken and vegetable pie

I finally treated myself to a Le Creuset french oven which I’ve been wanting for ages, and of course had to cook with it the day it got delivered. I have a smaller pot but wanted something with a bit more room (to cook more food).

I was planning on making a slowly braised beef stew but had leftover chicken from the previous night, so decided to make a similarly comforting chicken and vegetable pie.

I get so much satisfaction from something as simple as the pure weight of the pot while cooking, and the way the heat is so evenly distributed.

Anyway, my recipe for the pie below. Of course you could do this in any pot you have.

Ingredients for a large pie to feed 4-6

  1. 1-2 sheets of shortcrust pastry – to make a base that will fit your pie dish, I have a 28cm pie dish that needs 2)
  2. 1-2 sheets puff pastry
  3. 4 rashers streaky bacon, diced
  4. 1 large onion, finely diced
  5. 1 large carrot, cut into 2cm chunks
  6. 1 cup frozen peas
  7. leftover chicken meat, removed from the bone and shredded
  8. 8 baby potatoes, halved and cooked
  9. handful of tarragon leaves, chopped
  10. 2 bay leaves
  11. 2 tbls plain flour
  12. 1/2 cup white wine
  13. 1 cup chicken stock
  14. salt and pepper to taste
  15. 1 egg, beaten


  1. Begin by making the base. Line your pie dish with the shortcrust pastry and blind bake in a preheated oven at 180C/350F for 20 minutes until golden brown. Remove from oven and cool
  2. Fry the bacon lardons in a little olive oil until they are brown and crispy. Remove and set aside
  3. Fry the onions on low heat in the bacon fat until translucent
  4. Add the carrots, cover and cook on low heat for about 5 minutes, until the carrots have softened
  5. Add the peas, chicken, potatoes, tarragon and bay leaves
  6. Turn up the heat, add the white wine and cook till the alcohol cooks out and the wine is more or less gone – you just want the flavour of the wine
  7. Sprinkle the flour over the chicken mixture and cook out the flour for 3-5 minutes on medium heat
  8. Add the chicken stock and stir – it should be the consistency of thin gravy. This will thicken as the pie cooks
  9. Cover and simmer on low heat for 10 minutes, stirring occasionally
  10. Remove from heat and let cool slightly (this helps to prevent the base from getting soggy)
  11. Preheat oven to 180C/350F
  12. Assemble the pie – pour the chicken filling into the prepared and cooled pie base, cover with a layer of puff pastry, cut a few slashes in the puff to allow steam to escape while the pie cooks
  13. Brush the puff pastry with the beaten egg to give it that lovely colour when the pie cooks
  14. Bake in oven for 20-30 minutes until the puff pastry is golden brown

Chicken and sweet corn soup

I was four years old when my family migrated to Australia, and back in those days the Sydney Asian food scene was nothing like it is today. Think generic Chinese – lemon chicken, honey prawns, beef in black bean sauce – all of them distant relatives of anything remotely authentic in any part of Asia.

We are now enjoying the  distinctly different Asian cuisines, not only by country, but even by regions within each. How different is the spicy food of Szechuan to the more commonly known Cantonese dishes of Hong Kong ? The difference in the more sugary Thai food vs the light herby freshness of Vietnamese ?

But, I digress.

While I was growing up, one of the treats my parents would indulge me with whenever we went out for dinner, would be a bowl of chicken and sweet corn soup. I’d roasted a chicken on the weekend and had leftover breast meat, which I thought I’d use to make my favourite “tacky” Chinese soup.

There’s nothing authentic about this soup, but the combination of salty and sweet, and the thick, comforting texture takes me back to simpler days when I was just a kid having my dinner treat in a restaurant with my family.

Ingredients enough to make 6 rice bowls of soup

  1. leftover chicken meat – about 1 single breast worth
  2. 1L chicken stock
  3. 1 tin creamed corn
  4. 1 tbl cornstarch
  5. 1 egg
  6. white pepper


  1. Dice the chicken meat and add to a pot withthe chicken stock and bring to boil
  2. Add the creamed corn
  3. Mix the cornstarch with some water and slowly stir into the soup
  4. Bring to the boil, lightly beat the egg and slowly pour from a height so that you get ribbons of egg through the soup
  5. Serve hot with white pepper