Chicken, Garlic and Rosemary Pie - Meal
Feature image by Levata
This pie is interchangeable with so many ingredients. Combine your leftovers, favorite sauce, herbs mix and fill. Anything goes, let your belly and fridge guide you.
Guide
This pie is designed using a large pie, flan, or quiche dish. For 1-2 serves use ramekins/muffin tray and reduce the amount below for the fillings.
Provisions Guide
Leftover roasted chicken approx 1 cup
Leftover gravy approx 1/4 cup
Leftover roasted carrot approx 1 cup
Leftover roasted sweet potato approx 1 cup
Rosemary and roasted garlic (Used when roasting chicken)
Lightly whisked egg
2 sheets of store-bought puff pastry or homemade rough puff (GF optional)
Preparation
Turn oven to 180 deg.
Grease the pie tin and line with pastry, cut off excess and make puff chips
Cut and mix chicken, carrot and sweet potato with gravy, garlic and rosemary
Top and seal pastry, cut a cross in the center of pie and brush pastry with egg
Bake for 30 min or until pastry is golden.
Divide or dive in with a fork. Enjoy!
Words By
Anita La Forgia
Life learner, multipotentialite, lifestyle elevator and creator
A treechanger who cooks to elevate life. Anita is passionate foodie using local, quality and seasonal ingredients. Living in the Macedon Ranges in Victoria she frequents the local farmers markets each week, with her beloved luggy. Her grandparents instilled the life skills of sustainable living, before sustainable living was a buzz word. She grew up in a restaurant and completing her International degree at César Ritz colleges in Switzerland, the heart land of hospitality, food and service.
Feature image: @notjustanita