Leftover Chicken Potato Pie Recipes

CHICKEN POTATO PIE - SHEPHERD'S PIE

Chicken Potato Pie - Shepherd's Pie image

This I had mostly left overs! And the family didn't know the difference! It did disappear!! They loved it just as your family would love it!

Provided by Rita1652

Categories Curries

Time 35m

Yield 1 pie

Number Of Ingredients 11

Ingredients

2 left over chicken breasts, that were seasoned, grilled, and diced
2 cups left over mashed potatoes
1/2 cup corn
1/2 cup frozen peas
1/2 cup cooked asparagus, cut into 1/4 inch pieces
1/2 fresh red pepper, diced
1 (11 ounce) can cream of chicken soup
1 tablespoon curry powder
2 tablespoons butter
grated cheese
paprika

Steps:

Spray a pie pan with pam.
Layer chicken in bottom of pan.
Follow with all the veggies except the mashed potatoes.
Mix curry with soup and spread over vegies.
Spread potatoes over veggies to seal in all.
Add dabs of butter over potatoes sprinkle with paprika and cheese.
Bake 25 minutes 350 degrees.
Slice, serve, and enjoy!

LEFTOVER CHICKEN & POTATO PIE

Leftover Chicken & Potato Pie image

Use your left over roast chicken to create a fabulous bistro style pie. Serve with a crispy walnut salad and a cold glass of white wine.

Provided by diirtysoul

Time 1h30m

Yield Serves 6

Number Of Ingredients 0

Ingredients

Steps:

Preheat over to 200 degrees. Use a deep NON STICK saute pan, one that can go in the oven. Failing this a large round baking dish will do.
Cut a piece of baking paper the size of the bottom of the pan and place this inside of the pan.
Finely chop the onions and set aside, meanwhile heat another large frying pan or deep pan, chop the bacon and add to the hot dry second pan. Fry until golden. Chop or grate the garlic, add a knob of butter and a tablespoon of olive oil to the bacon and add the garlic. Cook for a couple of minutes being careful not to burn the garlic. Take off the heat and set a side to cool.
Once cool, add the pulled left over chicken, thyme, raw onions, chopped goats cheese, almonds to the bacon and garlic. Season well with salt and pepper and stir together.
Peel and slice the potatoes wafer thin with a mandolin or carefully with a knife. Drizzle with some more olive oil and mix in well.
Take the first pan (lined with the baking paper) and carefully layer the bottom of the pan with some potatoes. You need enough for 4 layers so be take this into consideration. Next layer some of the chicken mixture and continue to do this (potato then chicken) until you reach the end of the mixture. Finishing with a top later of potato. Push the pie down hard to pack it in to the pan, this is important.
Pop the pan or the dish into the oven and bake for 45 minutes. If it starts to brown too much you can loosely cover with some tin foil.
Prepare the salad by mixing the mustard, oil and vinegar in a bowl and whisk. Drizzle over the salad leaves and dress thoroughly with clean hands. Top with the walnuts
Once the 45 minutes are up, take the pan out and carefully lay a baking tray on the top of the board and turn over so the pie comes out of the pan. This should come out clean and solid if you packed the ingredients into the pan tightly. Stick the tray back in the oven and cook for a further 15 minutes, watching carefully to make sure it does not burn. This will help the sides brown.
Cut into slices and serve with a heap of the green salad.

CHICKEN SHEPHERD'S PIE

Chicken Shepherd's Pie image

This a fabulous one-pan meal. Serve with a salad and French bread. Just use left over fried, baked, or grilled chicken. You may substitute your family's favorite vegetable in place of corn. Potatoes and roasted garlic can be done 1 to 2 days ahead. If preference is to use dried spices, then use 1/2 teaspoon each of thyme and rosemary. Use any cheese of your choice.

Provided by Karyn Knight

Categories Main Dish Recipes Savory Pie Recipes Chicken Pie Recipes

Yield 6

Number Of Ingredients 12

Ingredients

8 potatoes
¼ cup butter
⅔ cup milk
1 medium head roasted garlic
1 pound cooked, shredded chicken breast meat
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
½ cup red bell pepper, diced
1 cup fresh corn kernels
1 cup shredded Cheddar cheese

Steps:

To prepare roasted garlic: Cut head of garlic in half and drizzle with olive oil. Wrap in foil and bake at 400 degrees F (200 degrees C) for 45 minutes.
Reduce oven temperature to 350 degrees F (175 degrees C).
Peel, chop and boil potatoes until tender. Drain, then mash potatoes. Add butter, milk and roasted garlic and mix in. Set aside.
Arrange chicken evenly in the bottom of a casserole dish, then sprinkle with spices, then layer peppers, corn and all but 1/4 cup cheese. Spread mashed potatoes on top, sealing everything in. Sprinkle with remaining cheese.
Bake at 350 degrees F (175 degrees C) for 25 minutes or until brown around edges.

Nutrition Facts : Calories 556.2 calories, Carbohydrate 60.1 g, Cholesterol 99 mg, Fat 20.7 g, Fiber 7.5 g, Protein 33.7 g, SaturatedFat 10.9 g, Sodium 446.4 mg, Sugar 5.1 g

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