Leftover Roast Chicken and Leek Pie

Serves 8
Time 50 minutes


1 sprig rosemary 

1 bunch thyme 

3 cloves garlic 

½ leek, washed and chopped 

1 ½ banana shallots 

2 tbsp extra virgin olive oil

1 stick celery 

150g butter

150g flour 

½ cup white wine or chicken stock 

500-700ml milk 

400g mushrooms

100ml cream 

1 roast chicken, shredded 

1 cup frozen peas

1 packet kataifi pastry, room temperature 

⅓ cup melted butter 

Salt & pepper


Preheat the oven to 180°C. 

Sweat leek, garlic, celery, shallots with salt and pepper in a large pot with the olive oil. Pull off the leaves from the rosemary and add to the pot.

Add butter, stir around until it begins to melt, then add thyme and stir through. Add flour and stir through, cooking the flour. Stir through the wine and then add milk gradually, continuously stirring as the sauce thickens. 

Add mushrooms and stir through the sauce. Cook for a few minutes. Add cream and parsley. 

Add chicken and peas to a tray. Pour the sauce over the chicken, gently stir the sauce to ensure its spread throughout the tray, coating all of the chicken. 

Gentry pull apart the kataifi. Loosely place it over the chicken so that it remains fluffy. Drizzle melted butter over the pastry. 

Bake for 30 minutes or until golden brown.