Mascarpone Chicken Pie

Name: Mascarpone Chicken Pie
Yield: 1 large pie or several small ones
Ingredients: 1 cup shredded roast chicken; 1-2 cups veg (leftover roast veggies or frozen veg both work); 250g mascarpone, or a little more for a juicier pie; 1 heaped tbsp chicken stock concentrate or bone broth concentrate; Salt and pepper, to taste; Puff pastry sheets; 1 egg, whisked, for egg wash; Sesame seeds, to top

Y'ALL ASKED FOR IT! A delicious, budget friendly chicken pie. Cook once (roast chicken or my chicken drumstick tray bake) and get two meals out of it. This is a rough guide, so change it depending on what chicken and veg you've got. Leftover roast veggies are ELITE here.

By Leah Itsines2 November 2026

Serves

1 large pie or several small ones

Prep

10 minutes

Cook

25 minutes

Total

35 minutes

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ingredients

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method

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Preheat the oven to 180°C.
In a bowl, mix together the chicken, veg, mascarpone and stock concentrate. Season with salt and pepper.
Spoon the mixture into one big pie dish or a few small ramekins, whatever size you like.
Top with puff pastry, press the edges to seal and cut a small slit in the top.
Brush with egg wash and sprinkle with sesame seeds.
Bake for 20-30 minutes, or until crispy and golden on top.