Ready to try something other than the usual chicken-mayo
sarmies with those Sunday roast leftovers? How about a light, summery chicken
pie bursting with flavour and colour and all-round yumminess? This open
chicken-and-roast veg pie is the answer.
Score a 2 cm border around a sheet of puff pastry to create
a crust. Place on a baking tray. Brush with beaten egg, taking care not to let
any egg drip off the sides as this will stop the pastry from rising. Bake for
Meanwhile, soften 6 finely sliced baby leeks in olive oil
for 5 minutes over a low heat. Add 2 cloves finely chopped garlic and leftover
roast vegetables (butternut and red onion work well), leftover chicken pieces
and half a cup of leftover gravy. Sprinkle over thyme and season to taste.
Spoon onto the pastry sheet and return to the oven for 5–10 minutes. Serve hot
with the remaining gravy and a handful of rocket.Need a chicken-pie fix for dinner tonight but
not keen on cooking? Get yours – plus add a salad and dessert, all for under
R150 – here.