Another great recipe for using up leftovers. Super simple to make and really delicious.
Easy chicken casserole • Puff pastry heart toppers • Mashed potato • Broccoli
YOU NEED:
Olive oil – 1 tbsp
Onion – 1 sliced
Celery – 1 stick sliced
Carrot – 1 sliced
Mushrooms – 100g sliced
Garlic – 1 clove crushed
Chicken stock – 150ml
Leftover roast chicken – or 3 cooked thigh fillets (cut into small pieces).
Dried thyme – 1/2 tsp
Black pepper – to season
Cream fraiche – 2 tbsp
Ready rolled puff pastry – for the top
MAKE IT:
1. Heat the oil in a pan and throw in all your veggies. Cook for about 6 mins until the onions are softened. Then add the garlic and cook for 1 more minute.
2. Pour in the chicken stock and the cooked chicken pieces. Season with the thyme & black pepper and leave to simmer for 6 more minutes until the carrots are soft.
3. Stir in the crème fraiche and serve.
4. To make the puff pastry – simply use a cookie cutter to make the shapes and pop in the oven to cook (as per packet instructions) while you make the filling.
5. If you have leftover cooked veggies – simply add them in with the chicken.
💛 Serves 2 adults + a toddler
⏰ 5 mins prep | 15 mins cook.
👨👩👧👦 Perfect for the family to enjoy.
Served on our favourite ECORASCALS plate. Use discount code: MFB10 for 10% OFF
What’s your favourite way to use up Sunday Roast leftovers?
If you had a Roast Chicken yesterday, then this is a really great recipe for using up the leftover meat & veggies. It’s a quick and simple way of making a really delicious and healthy chicken casserole without waiting for it to cook in the oven for hours. Perfect for a Monday night dinner when it’s cold and snowing outside.
Comments