Healthy Leftover Chicken Pie


Healthy Leftover Chicken Pie
Serves 2
  1. 3 Large carrots, peeled and diced
  2. 2 Medium potatoes, peeled and diced
  3. Leftovers from a large chicken, shredded
  4. 1 tsp. Dried thyme
  5. 1 tsp. Low fat creme fraiche
  6. 1 tsp. Butter
  7. 50g Gruyere, for grating
  8. 50ml Semi-skimmed milk
  1. Preheat the oven to 190C.
  2. Bring a saucepan of water to the boil and add a pinch of salt. Add the carrots and potatoes and boil for 15-20 minutes, test a piece with a knife, if the knife goes through easily then the vegetables are ready. Drain and put the vegetables through a ricer or just use a masher.
  3. Add in the milk, butter and crème fraiche, stir together to create a smooth mash and season to taste with salt and pepper.
  4. Place the shredded chicken meat into a pie dish discarding any bones or visible fat. Add the thyme and a good pinch of salt and pepper and toss the meat in the dish to season evenly. Arrange in a single layer and top with the mash. Grate a little gruyere over the top and place in the oven for 30 minutes. Serve immediately.
Artisan Traveller
What to do with leftover chicken? Stick it in a pie of course! This is a play on Shepherd’s pie using roast chicken meat instead of lamb topped with a carrot and potato mash, and the best part? It’s only low in fat and good for you!



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