Chicken Cottage Pie

Chicken Cottage Pie

One of the best things about a Sunday roast is trying to figure out what to do with the leftovers on Monday. Leftover beef is usually added to sandwiches with lots of horseradish. There is never usually any leftover pork. Leftover chicken is where I try to be creative. In the summer it is wonderful served cold or shredded into salads, and the winter offers a wide selection of rib-sticking, warming dishes, such as my version of King Ranch Casserole.

Another Monday-night favourite is this version of cottage pie made with chicken instead of beef. Not only is it gorgeously comforting, but it is the perfect way of using up leftovers as anything can be thrown in (except probably dessert). Not only is there leftover chicken, but also leftover veg and gravy too. It's a very flexible dish; throw in whatever you have to hand. In this version I had half a swede, which I decided to mash into the potatoes. It would have been just as good cubed into the chicken stew. I normally add leeks, either as part of the sauce, or stirred into the mashed potato topping. You can also incorporate cabbage or sprouts into the potato, going for a bubble and squeak vibe. The options are endless.


Chicken Cottage Pie

Serves 2

1tbsp oil
1 Onion, roughly chopped
Any vegetables you fancy - carrots, leeks, swede, celery, peas etc
160g leftover roast chicken
200ml leftover gravy
100ml milk
1tbsp cornflour mixed with a a little water
1 heaped tsp English Mustard
1 tsp fresh or dried sage, rosemary or thyme
salt and pepper, to taste
Mashed potato

1.  Preheat the over to 180C.

2. Heat the oil in a pan and add the onion, allowing it to soften for a few minutes. Add any raw vegetables and cook for another couple of minutes, unless you are using tender vegetables like peas, asparagus etc. Add these later.

3. Add the herbs, gravy, mustard, milk and a good grinding of black pepper. Bring to a boil and simmer for a few minutes.

4. Add the chicken and any raw tender vegetables or leftover cooked vegetables that you might be using. Bring back to a boil and thicken with the cornflour. Taste and adjust the seasoning as required.

5. Pour the the stew to an ovenproof dish and spread the mashed potato over the top. Transfer to the oven and cook for 15-20 minutes, until the potato is golden brown.

Chicken Leek and Bacon Pies

Over Christmas I didn't get into the kitchen much, what with office parties, visiting relatives and subsisting on peanuts, chocolate and Christmas cake in between. For New Year we decided to throw a dinner party and I relished the opportunity to actually cook something. As this was a party I wanted something that I could prepare in advance and these pies were perfect.

The pastry was crumbly, the creamy chicken filling tender and moist. The look was perhaps a little rustic, my impatience having got the better of me by the time I came to fashion the second pastry 2012.

My friends can be a fussy bunch, but the flavours here are a real crowd pleaser. Suffice to say that these beatuies were a hit all round.

Photo courtesy of my friend Hannah

Chicken, Leek and Bacon Pies

Makes six individual pies

·         A little olive oil

·         4 rashers smoked back bacon

·         2 large chicken breasts

·         4 skinless chicken thigh fillets

·         1 red onion, finely chopped

·         2 leeks, finely sliced

·         200g garlic and herb cream cheese

·         A splash of milk

·         Black pepper

·         Pinch of nutmeg

·         600g Shortcrust pastry

·         1 egg, beaten

1.      In a large non-stick pan fry the bacon in the oil until crisp. Set aside.

2.      Fry the chicken breasts whole in the oil and bacon juices for 4 minutes per side or until golden brown. Set aside.

3.      Remove any excess fat from the chicken thighs and chop into one inch pieces. Fry for 10 minutes on a fairly low heat.

4.      Add the onion and allow to soften for a couple of minutes, then add the leeks. Cover and sweat down for 8-10 minutes.

5.      Crumble the bacon and slice the chicken into chunks, then add to the pan along with the cream cheese, black pepper and nutmeg. Let this down with a little milk, but it should be a fairly stiff mixture.

6.      Warm through for a few minutes so that the chicken breasts are fully cooked, then remove from the heat and allow to cool completely.

7.      Cut the pastry into 6 even portions and, on a floured surface, roll the first out into a rough rectangle around 30 cm by 15cm.

8.      Place a couple of spoonfuls of the chicken mixture in the centre of one half of the pastry. Brush around the chicken with some of the beaten egg then fold the pastry over, squeezing out any air from around the filling and pressing the two layers together.

9.      Trim into a neatish square and, with a fork, press down on the folded edges to firmly seal the pastry. Transfer to a baking tray.

10.  Make a little hole in the centre of the pie to allow steam to escape and brush with egg wash.

11.  With the pastry trimmings you can fashion any decoration that you want. Stick to the top of the pie and brush with egg wash. Repeat 5 times.

12.  Keep in a fairly cool place until ready to bake. At the last minute brush with any remaining egg wash to get a really glossy finish.

13.  Bake at 180°C for around 40 minutes, or until golden and crisp.

14.  Serve with potatoes and steamed mixed vegetables.

King Ranch Chicken Casserole

Sadly the truth is not always stranger than fiction...

I once read that the wonderfully named King Ranch Chicken Casserole was created by the chef of boxing promoter Don King. I so wanted this to be true, and for a long time I believed it was, but apparently the dish comes from the famous King Ranch in Texas. Gutted...

This is one of the best ways of using up leftover roast chicken that I can think of. Layers of creamy spiced chicken and vegetables, cheese and tortillas, this recipe features two idiosyncrasies of the American kitchen: the propensity to name anything that is cooked in the oven a casserole, and the use of mushroom soup, or so-called "Midwestern Binder" as a sauce. I have dispensed with the frankly disgusting tinned soup and reduced the enormous quantities of cheese, but this is still rich, unctuous and totally delicious!

I can't remember where I first heard about this dish, but my recipe is adapted from a number of sources, the best of which was at Homesick Texan, a blog I would thoroughly recommend.

King Ranch Chicken "Casserole"

Serves 2 to 4 people. I'm not here to judge

Olive oil

1 red onion, finely chopped

2 red pepper, finely chopped

100g sweetcorn

2 cloves garlic, crushed

3 pieces pickled red jalapeno, finely chopped
1 tsp ground cumin, or more to taste

1 tsp sweet smoked paprika, or more to taste

1 tsp dried oregano

1 tin chopped tomatoes

½ tsp sugar

1 chicken stock cube

1tbs corn flour mixed with a little water

200ml milk

160g cold roast chicken, torn into strips

5 soft corn tortillas

100g grated cheese (or fresh mozzarella would be great)

Half a 30g bunch of coriander, roughly chopped

1.    Preheat your oven to 180°C

2.    Heat the olive oil in a pan and sweat the chicken for a few minutes, then add the pepper and garlic. Continue to cook gently for a few more minutes.

3.    Stir in the chilli, cumin, paprika and oregano, and then add the corn, tomatoes, sugar and stock cube. Increase the heat and boil rapidly, reducing to a thick sauce.

4.    Stir in the corn flour mixture and, once thickened, combine with the milk.

5.    Add the chicken and bring to the boil. Simmer for 5 minutes. The mixture should be quite thick.

6.    Take the pan off the heat. Stir most of the coriander through the chicken mixture, reserving some for decoration.

7.    Put your first tortilla in the bottom of a round pie dish. Spread a layer of the chicken mixture over the top, followed by some cheese. Repeat the layers, finishing with a small amount of sauce and plenty of cheese.

8.     Bake for 20-30 minutes, until golden. Serve cut into wedges with a salad or home made coleslaw.