Leftover chicken pie

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Serves: 4

By fothergill



  • 2 handfuls cheddar

  • 1 chicken cooked

  • 1 tbsp wholegrain mustard

  • 1 handful breadcrumbs (for topping)

  • 500ml creme fraiche

  • 1 pinch tarragon


  1. Get your roast leftover chicken enough to amply line the pie dish of your choice.
  2. Mix with the creme fraiche, mustard, cheese and tarragon and top with breadrumbs drizzled with olive oil.
  3. Cook in the oven for about 30 minutes. I am not sure what temperature, I tend to put it on at 180C, then panic and raise it to 200C for last few minutes.

Additional Information

  • Chicken

  • Main Course

  • Nut Free

  • Egg Free

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