Roast chicken pie with mash potato topping

  • 6 to 8

Tasty pie with mashy top that's perfect for leftovers from the Sunday roast, suitable from 8 months

Roast chicken pie with mash potato topping
  • 2 chicken breasts or roast chicken leftovers, chopped into cubes
  • 100g onion
  • 100 g broccoli
  • 60g butter
  • 60g plain flour
  • 250ml unsalted chicken or vegetable stock
  • 50g peas
  • 1 tbsp olive oil
  • 2 large potatoes, peeled and cut into chunks


  • Step 1

    Place the chicken, onions and olive oil in a casserole dish and place in the oven at 200C/400F/Gas mark 6 for 20 minutes.

  • Step 2

    Place the potatoes in a pan and bring to the boil. Simmer until tender. Mash and set aside.

  • Step 3

    Meanwhile, melt the butter in a saucepan, add the flour and stir until it forms a smooth paste. Slowly add the stock and stir constantly until it becomes smooth.

  • Step 4

    Stir in the broccoli and peas and cook for a further 2 minutes.

  • Step 5

    Add the sauce to the chicken and cover with the mashed potatoes.

  • Step 6

    Brush with olive oil and bake in the oven for a further 15 minutes.

  • This is a great dish for using up leftover chicken (or turkey) from a Sunday roast.

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