Sunday, 21 January 2018

Potato Topped Chicken & Spinach Pie – Using Leftovers



Carole's Chatter: Potato Topped Chicken & Spinach Pie


I just hate throwing out good food.  So having lots of mashed potato after making Bangers & Mash, I decided to make a potato topped pie.  Then I remembered that I had quite a lot of cooked roast chicken in the freezer (leftover from Christmas Day when I overcatered).

So the Potato Topped Chicken & Spinach Pie came to be.

Ingredients:

Leftover mashed potato
Leftover cooked chicken (bones removed and sliced)
2 blocks of frozen spinach
¼ onion (diced)
Grated cheese
Butter
Spoonful of flour
Oil
Salt & Pepper


Method:

Preheat your oven to moderate

Defrost your chicken and spinach

Grease your baking dish with oil

In a small pot melt a stick of butter and then stir in a spoonful of flour.  Add a little lemon juice and water and salt & pepper to your taste.  I didn't add too much water because I thought quite a bit would be created as the spinach cooked.

Put your chicken and spinach into the dish.  Pour the butter/flour etc mix over the top and stir gently.

Spoon the mashed potatoes onto the top of the pie – trying to get it reasonably even.  Sprinkle grated cheese on top along with a few knobs of butter.

Cook until the top is golden brown – about 30 minutes or so.  If your chicken was still really cold when you put it in then add another 10 minutes.

Carole's Chatter: Potato Topped Chicken & Spinach Pie

I didn't add a lot of extra spices etc because the chicken was lemon pepper flavoured so I knew that would come through.

This dish was a success.  But it hovered close to the line in saltiness – luckily just on the right side.

3 comments:

  1. That looks really good. Love how you used your leftovers!

    ReplyDelete
  2. The inventor of shepherd's pie would be proud of you!

    best... mae at maefood.blogspot.com

    ReplyDelete
  3. Voila! Chicken Sepherd's pie. Sounds very good.

    ReplyDelete

Your comments are most welcome. Cheers