One thing you’ll quickly learn about me is that I hate wasting good food. If I’ve cooked a roast, you can guarantee I’m already thinking about what it’s going to become the next day!
This Chicken & Stuffing Pot Pie came about after staring into the fridge and freezer at a leftover chicken roll roast with stuffing and a handful of vegetables that all needed using. Instead of reheating the same meal again, I decided to turn it into something completely different – and honestly, I think I like this version even better.
The filling is creamy and packed with flavour, while the cheesy garlic crumb on top adds the most delicious crunch. It’s proper comfort food that’s simple to make and perfect for using up Christmas leftovers, a Sunday roast or even a supermarket roast chicken.
One of my favourite things about recipes like this is that they’re incredibly forgiving. Don’t have peas? Throw in corn. Have leftover roast vegetables? Pop them in. Need to use turkey instead of chicken? Go for it. Some of the best meals come from using what you already have.
So, if your fridge is looking a little full of leftovers and you’re wondering what to cook tonight, this pot pie might just become your new family favourite.
Why You’ll Love This Recipe
- A brilliant way to use leftover chicken and stuffing.
- Budget-friendly and helps reduce food waste.
- Comfort food that’s easy enough for a weeknight.
- Topped with a golden, cheesy garlic crumb instead of pastry.
- Great for meal prep and leftovers.
Ingredients
For the Filling
- 3–4 cups cooked chicken, shredded or diced
- 1–1½ cups leftover stuffing, crumbled
- 40g butter
- 1 onion, finely diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 3 tablespoons plain flour
- 2 cups chicken stock
- ½ cup thickened cream
- 1 teaspoon Dijon mustard (optional)
- 1 cup frozen peas
- Salt and freshly cracked black pepper
- Fresh parsley or thyme
For the Cheesy Garlic Crumb
- 1½ cups panko breadcrumbs
- 1 cup grated tasty cheese
- 30g butter, melted
- 1 teaspoon garlic powder
- 2 tablespoons chopped parsley
Method
- Preheat your oven to 180°C fan-forced.
- Melt the butter in a large frying pan over medium heat. Add the onion and carrot and cook until softened, about 5 minutes. Stir through the garlic for another minute.
- Sprinkle over the flour and stir for 1–2 minutes.
- Slowly pour in the chicken stock while whisking until smooth. Simmer until the sauce thickens before stirring in the cream and Dijon mustard.
- Fold through the chicken, stuffing and peas. Season generously with salt and pepper.
- Transfer the filling into a greased baking dish.
- Combine the breadcrumbs, cheese, melted butter, garlic powder and parsley before sprinkling evenly over the pie.
- Bake for 20–25 minutes until bubbling around the edges and golden brown on top. If you love extra crunch like I do, pop it under the grill for the last couple of minutes.
Serving Suggestions
This pie is delicious served with steamed greens, roasted carrots or a simple garden salad. If you’re making it after Christmas, don’t be afraid to add a spoonful of cranberry sauce on the side—it works beautifully with the creamy filling.
Sam’s Kitchen Tip
Don’t be afraid to make this recipe your own. Some of my favourite dinners have come from opening the fridge and asking, “What needs using up?” Cooking doesn’t have to be perfect—it just has to bring people together around the table. If this recipe helps you reduce food waste while creating something your family asks for again and again, then I’d call that a win.