Leftovers Pie

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recipe by Suvi Coffey

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Yummy wintery pie created using roast dinner leftovers. I make mine with cooked roast chicken and boiled ham. You can make this with any meat leftovers or just roasted veggies too. I find myself roasting a chicken with this savoury pie in mind. If you prefer you can top this pie with thinly sliced potato instead of pastry.

recipe updated Oct 8, 2019


  • Olive oil icon
    Olive oil
    3 tbsp (44ml)
  • Garlic clove icon
    Garlic clove
  • Chestnut mushroom icon
    Chestnut mushroom
    2 (60g)
  • Leek icon
    2 (180g)
  • Cauliflower icon
    200g (about ½)
  • Chicken pieces icon
    Chicken pieces
    200g (about 2½)
  • Ham icon
    200g (about 10)
  • White wine icon
    White wine
    ¾ cup (180ml)
  • Chicken stock icon
    Chicken stock
    2 cups (480ml)
  • Sea salt icon
    Sea salt
    as needed
  • Black pepper icon
    Black pepper
    as needed
  • Wholegrain mustard icon
    Wholegrain mustard
    1 tsp (5g)
  • Cornflour icon
    2 tsp (5g)
  • Water icon
    as needed
  • Whipping cream icon
    Whipping cream
    about ½ cup (120g)
  • Shortcrust pastry icon
    Shortcrust pastry
    300g (about ½)
  • Egg icon
    x 1 (about 50g)


  • kCook icon Whisk
  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Ceramic baking dish - 13 x 9 x 2"
  • kCook icon Large saucepan
  • kCook icon Lightly floured surface
  • kCook icon Small bowl

Step preview

  1. Pre-heat oven - 200°C
  2. Add olive oil, garlic clove, chestnut mushroom and leek to a clean large saucepan
  3. Fry until soft
  4. Add cauliflower, chicken pieces and ham to the filling
  5. Fry until heated through
  6. Add white wine, chicken stock, sea salt, black pepper and wholegrain mustard to the filling
  7. Heat until boiling
  8. Add cornflour and water to a clean small bowl
  9. Mix until smooth
  10. Transfer content of small bowl to filling
  11. Simmer gently until thickened
  12. Add whipping cream to the filling
  13. Stir
  14. Transfer filling to ceramic baking dish
  15. Cover with shortcrust pastry
  16. Brush with egg
  17. Bake until golden brown - 200°C
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