Chicken Pot Pie (leftover Monday)

Courtesy of Operation Transformation on RTÉ

Serves 2


200g cooked chicken left over from Sunday roast chicken
3 sticks of celery, sliced thinly
4 tsp plain flour
1 tbsp butter
300ml chicken stock
150ml low fat milk
4 carrots, peeled and sliced thinly
50g frozen peas
1/3 sheet puff pastry
200g potatoes, peeled and chopped


    1. Steam potatoes until tender
    2. Combine celery and flour in a bowl
    3. Place butter in pot over medium heat until melted
    4. Now add the celery and cook for 4 – 5 minutes until celery softens slightly
    5. Now add the chicken stock and milk and bring to the boil
    6. Reduce heat and allow to simmer as the sauce thickens
    7. Add the carrots and peas and allow to simmer for 10 minutes
    8. Add the potatoes and cooked chicken to the vegetable mixture and simmer until heated through
    9. Place chicken and vegetable mixture into ovenproof dish and top with pastry
    10. Crimp edges of pastry with a fork and pierce with fork to allow steam to escape
    11. Place in oven at 200C until pastry has browned
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