Homemade Chicken & Veg Pie: The Perfect Way to Use Up Sunday Roast Leftovers

32 minutes ago
3 min read

There's something incredibly comforting about a homemade pie, especially when it's made using ingredients you already have at home.

This delicious Homemade Chicken & Veg Pie is a fantastic way to save food from waste, stretch your grocery budget and transform leftover Sunday roast ingredients into a nutritious family meal.

Using up what you already have is one of the easiest ways to cut your food bill, and this recipe makes the most of ingredients that often end up in the reduced section at the supermarket. Think yellow sticker chicken, discounted pastry and those leftover vegetables and gravy sitting in the fridge waiting to be used.

Why You'll Love This Recipe

🥕 A brilliant way to save food from waste

💷 Uses up what you already have at home

🛒 Perfect for making the most of yellow sticker bargains

🍽️ Homemade comfort food the whole family will enjoy

🥦 Packed with nutritious vegetables

❤️ Budget-friendly without compromising on flavour

Homemade Chicken & Veg Pie Recipe

Ingredients -

We used 1 pack yellow sticker chicken thighs but you can use any chicken or leftover chicken from your Sunday roast dinner.
2 sheets of pre-rolled shortcrust pastry - you canoften find this in the reduced section of the supermarket.
Approximately 500g leftover cooked vegetables from your Sunday roast (such as carrots, peas, broccoli, cauliflower or sweetcorn)
Around 400–500ml leftover gravy
1 tbsp oil (optional, for cooking the chicken if needed)
Salt and black pepper, to taste
1 beaten egg or a splash of milk for glazing (optional)

Method -

Preheat your oven to 200°C (180°C fan) or Gas Mark 6.
If your chicken thighs (or whatever chicken you're using) are uncooked, toss them into the air fryer or frying pan with a little oil and seasoning and cook them off (approx. 15-20 mins). If using chicken breasts, chop into bite-sized pieces before cooking.
Let the chicken thighs cool a little so it's safe to handle, then pick all the chicken meat from the bones.
Chop any large pieces of leftover vegetables into smaller chunks.
In a large bowl, combine the cooked chicken with the leftover vegetables (or frozen veg if using) and the leftover gravy. Season with a little salt and black pepper if needed.
Line a pie dish with one sheet of the shortcrust pastry, gently pressing it into the edges.

Easy steps to homemade chicken and veg pie

To 'Blind Bake' or 'Not to Blind Bake'.... that is the Question!

Blind Baking the pie base is not essential but it does prevent a 'soggy bottom' on the pie. To 'blind bake' prick the base with a fork then line it with baking paper and fill it with baking weights, dried beans, or rice. Bake at 200°C (180°C fan) / 400°F for 12–15 minutes . Remove the paper and weights, then bake for another 5 minutes until the base looks dry. If you prefer not to blind bake the base... let your pie mix cool before adding the warm chicken filling into raw pastry. The warm filling will melt the butter in the dough and your base will go greasy and soggy.

Spoon the chicken and vegetable filling into the pastry case.
Place the second sheet of pastry over the top. Trim any excess and crimp the edges with a fork to seal.
Cut a small slit in the centre of the pie to allow steam to escape. Brush the top with beaten egg or milk for a golden finish if using.
Bake for 35–40 minutes, or until the pastry is crisp and golden brown.
Allow to stand for 5–10 minutes before serving.

Serve with extra vegetables, mashed potatoes or simply enjoy on its own.

Approx. Cost Per Portion

Ingredient	Cost
Yellow sticker chicken thighs	£1.44
2 Pastry sheets	£1.00
Vegetables	£0.50
Gravy	£0.30
Oil/seasoning/glaze (estimated)	£0.30
Total Cost	£3.54

Cost Per Portion (4 servings)

Approximately 89p per portion

💡 Super Savvy Tip

Don't overlook the reduced section in your local supermarket. Ingredients such as pastry, meat and fresh produce can often be found heavily discounted and frozen for later use.

Combined with leftovers from meals you've already cooked, they can help you create nutritious homemade dishes for a fraction of the usual cost.

This pie is proof that using up what you already have doesn't mean compromising on flavour. It's hearty, comforting and a brilliant example of how a little creativity in the kitchen can help reduce food waste and save money at the same time.