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August 20, 2014 / mintcustard

Monday Pie – creamy chicken pie made with leftovers.

Monday Pie, ready for the oven.

Monday Pie, ready for the oven.

This recipe isn’t really for a specific size of pie. It is just a plan for using up your leftovers.

Being faced with the remains of a roasted chicken, cold and congealing in the fridge could put you off, but it makes my mouth water. I see the start of a Monday Pie. Stripped of any little chunks of chicken clinging to the bones, make a stock with the carcass. The recipe for chicken stock is here. Put the stock into the fridge if you want to use it later that day or fill an empty 1 pint plastic milk bottle with stock, lable and freeze.

If you have enough chicken to fill the bottom of a pie dish then that’s fine. If not you can use chopped up ham ends, mushrooms, vegetables or whatever you have to hand. Leftover stuffing and sausages work well in this pie too as well.

Pie filling.

Pie filling.

Monday pie – ingredients

Enough chicken, ham,  blanched vegetables, stuffing balls or bacon / sausagemeat to fill a pie dish.

Chicken stock

plain flour


salt and pepper

Shortcrust pastry – 200g flour and 100g butter or premade

1 egg beaten as an egg wash.

How to …

  • Make a white sauce using the chicken stock rather than milk. I’d make it a little thicker than shown in the video below, perhaps more the thickness of double cream.
  • Fold in the leftovers to the sauce and leave to cool completely.
  • Pre heat the oven to 200c
  • If you are making the pastry, do that now and leave to rest. If using shop bought then get it out of the fridge to warm up a little and become easier to roll.
  • Place the pie filling into your pie dish.
Filled pie dish.

Filled pie dish.

  • Roll out the pastry until it is the thickness of a pound coin.
  • Lay the pastry over the pie dish. Using a fork press the edges down to seal. Trim the excess pastry. I re roll the pastry and cut out shapes to decorate the pie. Leftovers can be pretty too.
Baked pie.

Baked pie.

  • Brush the pastry with beaten egg.
  • Bake for 30 minutes until the pie is golden and the pastry is crisp and flaky.
Dig in!

Dig in!


I’m adding this dish to this month’s credit crunch munch. Run by Helen at Fuss Free Flavours and Camilla at Fab Food 4 All, it is being hosted this month byElizabeth at Elizabeth’s Kitchen Diary.

I’m also linking up to the No Waste Food Challenge started by Elizabeth at Elizabeth’s Kitchen and this month being hosted by Laura at I’d much rather bake than…




Leave a Comment
  1. Camilla / Aug 20 2014 5:54 pm

    A gorgeous pie and perfect for the change in weather! Thank you for entering #CreditCrunchMunch:-)

    • mintcustard / Aug 20 2014 5:55 pm

      It’s a pleasure. Love the idea of frugal waste cutting meals.

  2. Laura / Aug 22 2014 1:23 pm

    This is my absolute favourite type of pie – one made from leftovers =) it’s nice to hear how other people go about it too – I call mine Jumble pie!

  3. rachwalker / Sep 10 2014 8:46 am

    Yum! I did a chicken roast this weekend, and was just about to sit down to write up a post of how I used my leftovers (in a pearl barley broth!) This looks just delicious too!

  4. Helen @ Fuss Free Flavours / Sep 28 2014 12:39 pm

    What a lovely pie, and top tip to freeze the stock in an empty plastic milk bottle!

    Thanks for sending to Credit Crunch Munch


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