Leftover chicken tart

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Serves: 4

By JennyLM



  • 1/2 green pepper sliced

  • 1/2 red onion chopped

  • 1/2 red pepper sliced

  • 1 lemon juiced

  • 1 tbsp honey

  • 1 handful cherry tomatoes halved

  • 2 cloves garlic crushed

  • 1 packet of ready made puff pastry

  • 2 handfuls roast chicken (leftover and in small pieces)


  1. Place the chicken, peppers, onions, garlic and tomatoes in a frying pan and cook over a fairly gentle heat for a few minutes until slightly softened.
  2. Add the honey and lemon and stir until there is a good juice in the pan, season to taste.
  3. If your pan can go in the oven, spread the ingredients around evenly. If not, transfer to a flan dish or similar oven proof deepish tray.
  4. Roll out the pastry so that it is about 1 cm thick and the correct dimensions for your pan. place the pastry over the top of the other ingredients and curve it over the edge of the pan/tray. (Don't worry about glazing the pastry as the pie will be flipped over after cooking).
  5. Place in the oven and cook at 180C/Gas Mark 4 for about 15 minutes or until the pastry looks a good golden brown.
  6. Place a plate which is slightly larger than the dish over the top, and holding both the plate and the dish together, flip the whole thing over so that the pie is now pastry side down on the plate.
  7. Serve in wedges/slices with a mixed salad.

Handy Hint

This recipe is great for using up whatever is in the fridge - within reason! and the ingredients can be adapted to whatever you have. It’s also very easy for kids to make and they love the flip at the end.

Additional Information

  • pastry

  • tomato

  • pepper

  • Chicken

  • Main Course

  • Dairy Free

  • Nut Free

  • Egg Free

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