Bored of always doing the same thing with leftover roast chicken (pies, pastas, sandwiches, or just having it cold) I decided to come up with a new recipe. Leftover lamb and beef can be used up in a shepherd’s or cottage pie, but I didn’t really fancy a mash potato topped dish. So I thought of doing a hot pot style dish using the cooked chicken, rather than stewing cuts of lamb, and came up with a dish that I’ll definitely be using my leftovers up on again!
This recipe provided two generous portions for dinner, plus two portions (cold) for lunch the next day!
Cooked chicken – I used the meat from both legs and thighs, as well as the meat stripped from the wings and underneath the carcass (freeze the bones to make stock later), cut into small chunks
Potatoes – 1½lb/700g (peeled & thinly sliced)
Olive oil – 1 tablespoon and a bit more for greasing
Red onion – 1 (finely diced)
Garlic – 1-2 cloves (finely diced or crushed)
Mushrooms – 3-4 (sliced)
Carrots – 2-3 (peeled, halved & sliced)
Plain flour – 1 tablespoon
Homemade chicken gravy – ½ pint/300ml (I had this leftover too – see my Roast Chicken and Homemade Gravy blog April 19th 2012, but you could just make some up using granules, though make sure it’s not very thick)
Chicken stock – ½ pint/300ml (1 small foil container – see my Chicken Stock blog March 21st 2012)
Seasoning – salt & pepper
Equipment: Chopping board, knife, pastry brush, lidded casserole dish, saucepan, wooden spoon
- Dip your pastry brush in some olive oil and grease the casserole dish.
- Line the bottom of the casserole dish with half the potatoes and add the chunks of chicken.
- Fry the onions and garlic in the saucepan on a low to medium heat until soft.
- Add the mushrooms and fry for another minute or two.
- Add the carrots and stir in the flour.
- Gradually pour in the gravy and add the hot stock.
- Bring to the boil and simmer for a minute or two. Taste and season.
- Pour over the chicken and top with the rest of the potatoes. The liquid should come up to just under the top layer of potatoes. Use the pastry brush to lightly oil the top layer of potatoes.
- Cook with the lid on in a preheated oven (190°C/Fan 170°C/Gas 5) for 20 minutes.
- Remove the lid and cook for another 20-30 minutes until the potatoes are soft and the top browned.
- Great served with Yorkshire puddings (see my blog from March 10th 2012 for a fool-proof recipe).