A roast dinner is on constant rotation in our house. It’s super easy and a complete breeze to transform it into a paleo-friendly meal… but even better than that, it (usually) creates loads of leftovers. (Unless one of us is feeling very greedy. By “one of us” I mean me. It’s always me.)
We here at Fashion Fitness Food know that leftovers can be a bit of a drag sometimes. “What’s for lunch bel?”, “roast vegetables” “Oh, cool, and dinner”, “roast vegetables”, “anything nice cooking for breakfast?”, “roast vegetables…with an egg on top”. Not always inviting. So, the challenge of taking the old and masterfully disguising it as something new, sparkly and delicious begins.
This Chicken Pot Pie is made from your left over roast chicken, veggies and gravy from the night before, plus
- 1 x Onion (I used red, but whatever you have to hand would work)
- 1 x Celery stick (roughly chopped)
- 1/2 a cauliflower (roughly chopped)
- 1 x 500g can of corn (optional)
- 1 x Savoy cabbage,
- The juice from 1/2 a lemon
- 2 x garlic cloves (crushed)
- Fresh herbs, salt and pepper to garnish
And all you need to do with these fairly standard pantry staples is…
Sauté the onion and celery until soft, throw in the leftover gravy and simmered down ’till it thickens a bit. Chuck in whatever roast vegetables are leftover (roughly chopped into bite sized pieces) and a can of corn. (This is not a necessity at all, I just like corn – I saw the corn sitting there and thought “noms, that would taste good”. I’m totes a super methodical when I cook – can you tell.) After a couple of minutes of the veggies simmering away, added your chicken to the mix too (also chopped bite size).
While all thats going on, boil your cauliflower in a pot of water ready to make cauli mash*. Once cooked until very soft bung it into a food blender and blend for a couple of minutes. (Some people like to add stuff, I’m not too fussed, but to get a creamier texture you could throw in some coconut oil, a tablespoon or so, or some butter if you aren’t on the primal wagon. I quite like to season mine with salt, pepper and nutmeg, but it’s completely up to you and your tastebuds.)
Once you’ve got your pot of chicken leftovers and your pot of mash simply make a pie… poor the chicken mix into an oven dish and spread mash on top! Voila. Pop this into your oven (quite close to the top if you like the crispy bits on your pie) on 200 degrees (celsius) for around 20 minutes.
This is definitely enough of a meal on its own, but I get horrifically impatient when things are in the oven, so almost always whip up a side dish while I’m waiting. Tonight I grabbed a savoy cabbage, sliced it, and sautéed it on high in some lemon juice and crushed garlic for around 10 minutes until it both wilted but also magically went a bit crispy – yum.
Once your pie looks nice and golden on top, take it out and serve with some fresh parsley (or you herb of choose) sprinkled on top. Not paleo? Now would be a very tasty time to add a generous grating of strong cheddar.
*If you have never made this before, then stop what you are doing RIGHT NOW and make some. Even if its like 8am, do it – it’s tasty. I’m not even the hugest cauliflower fan, but when its all whizzed up and smooth it just is yum ok? Ok! Good.