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Member recipe

Leftover Chicken & Potato Pie

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Serves 6

Use your left over roast chicken to create a fabulous bistro style pie. Serve with a crispy walnut salad and a cold glass of white wine.

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  • For the Pie
  • Leftover Roast Chicken, preferably the legs from a large chicken
  • 150g Soft Goats Cheese
  • 3 Large White Potatoes
  • 50g Ground Almonds, optional but binds better with it.
  • 1 Large White Onion
  • Sprig of fresh Thyme, dried herbs is a suitable replacement.
  • 4 rashers of Smoked Streaky Bacon
  • 2 Cloves of Garlic
  • Black Pepper
  • Sea Salt
  • Baking Paper
  • For the Salad
  • Large bag of Dark Salad leaves, like watercress or Rocket
  • 50g Chopped Walnuts
  • I teaspoon English Mustard
  • 5 Tablespoons of Sherry or Wine Vinegar (red or white)
  • 5 Tablespoons Extra Virgin Olive Oil


    1. Preheat over to 200 degrees. Use a deep NON STICK saute pan, one that can go in the oven. Failing this a large round baking dish will do.
    2. Cut a piece of baking paper the size of the bottom of the pan and place this inside of the pan.
    3. Finely chop the onions and set aside, meanwhile heat another large frying pan or deep pan, chop the bacon and add to the hot dry second pan. Fry until golden. Chop or grate the garlic, add a knob of butter and a tablespoon of olive oil to the bacon and add the garlic. Cook for a couple of minutes being careful not to burn the garlic. Take off the heat and set a side to cool.
    4. Once cool, add the pulled left over chicken, thyme, raw onions, chopped goats cheese, almonds to the bacon and garlic. Season well with salt and pepper and stir together.
    5. Peel and slice the potatoes wafer thin with a mandolin or carefully with a knife. Drizzle with some more olive oil and mix in well.
    6. Take the first pan (lined with the baking paper) and carefully layer the bottom of the pan with some potatoes. You need enough for 4 layers so be take this into consideration. Next layer some of the chicken mixture and continue to do this (potato then chicken) until you reach the end of the mixture. Finishing with a top later of potato. Push the pie down hard to pack it in to the pan, this is important.
    7. Pop the pan or the dish into the oven and bake for 45 minutes. If it starts to brown too much you can loosely cover with some tin foil.
    8. Prepare the salad by mixing the mustard, oil and vinegar in a bowl and whisk. Drizzle over the salad leaves and dress thoroughly with clean hands. Top with the walnuts
    9. Once the 45 minutes are up, take the pan out and carefully lay a baking tray on the top of the board and turn over so the pie comes out of the pan. This should come out clean and solid if you packed the ingredients into the pan tightly. Stick the tray back in the oven and cook for a further 15 minutes, watching carefully to make sure it does not burn. This will help the sides brown.
    10. Cut into slices and serve with a heap of the green salad.

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