Leftovers Pie

I realise that in the technical sense of the term, this is not a “pie”. I’ve already received a lecture from my other half about him being short-changed. He rang this afternoon and I mentioned that dinner was ready. When I informed him that it was leftovers pie he was delighted, then the excitement turned to disappointment when he realised that there was no pastry at all involved in this pie.

To me, pie is baked in a pie dish with a crispy crusty top. For the jury, there are both in this case. Although no case or lining of pastry either.

I’m tying myself up in knots here.

The basic premise is that I like to make life easy on myself the day after I make a classic roast chicken dinner. You may already be familiar with my method of double-preparing batches of vegetables for a main meal?

It works like this:

When I make a main roast meal with vegetables, I make twice as much vegetables and sauce/gravy as I’m going to need for that one meal. Once I clear up after that first dinner, I assemble the second dinner from the leftovers which deliberately will contain enough for the following day.

Yesterday we had roast chicken with steamed baby potatoes, carrots, broccoli and homemade gravy. Today, the only ingredient I added was a small amount of parmesan cheese to sprinkle on top of my so-called-pie while I baked it off in the oven until golden.

After all of his blustering about the technicality of whether he was being served a pie or not, did he eat it? Of course he did. He knows what side his bread is buttered on!

Leftovers Pie

• Servings: 4
• Time: 30mins
• Difficulty: easy
• Print

Ingredients

(note these are all cold to start)

• 500g roast chicken meat (bones and skin removed)
• 500ml gravy
• 200g steamed carrots
• 200g steamed broccoli
• 500g (half a bag) of steamed baby potatoes)
• Some grated parmesan cheese to serve

Method

Preheat a (fan) oven to 170 degrees Celsius. In a large bowl, combine the chicken gravy, carrots, and broccoli. Divide amongst individual pie dishes or place into 1 large pie dish. Note make sure your dishes are oven proof.

Slice the potatoes into skinny rounds and cover the top of the filling mixture. Sprinkle the top with a little grated parmesan if you like. Or, you could brush on some melted butter or milk for some gloss.

Bake in the oven for 35-45 minutes, until crispy on the top and hot through to the middle.

Serve immediately.

Pie debate optional.

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