Leah Itsines · leahitsines.com.au

Mascarpone Chicken Pie

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 a...

Serves1 large pie or several small onesPrep10 minutesCook25 minutesTotal35 minutes

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

method

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.

Leah's notes

Frozen veg makes this so easy on a busy night.

Cook once, eat twice: make it with the leftovers from my Budget Chicken Drumstick Tray Bake.