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[Recipes](/life/food/recipes)

 /  17 September 2024  

#  9 Recipes That Make The Most Of Leftover Chicken  


Roast chicken season has arrived, so instead of leaving your leftovers sitting at the back of the fridge, turn them into one of these tasty dishes. From an easy pie to a quick curry, here are nine recipes to try this autumn.  


BySherri Andrew

  /  

[ Save To My Favourites ](/user/login?destination=/markdownify/node/29541)

 

 

All products on this page have been selected by our editorial team, however we may make commission on some products.

 



 

 

 

 

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## Chicken, Leek &amp; Bacon Filo Pie



Serves

 4 

 



Total Time

 45 Minutes 

 



 

 

Ingredients

    100g of unsalted butter  

   100g of plain flour  

   1l of milk  

   1 tbsp of wholegrain mustard  

   A pinch of Maldon Salt  

   Cracked black pepper  

   150g of lardons  

   3 small leeks, washed and sliced  

   1 onion, finely diced  

   3 cloves of garlic, crushed  

   100g of leftover chicken, shredded  

   1 small bunch of tarragon, chopped  

   130g of filo pastry  

   100g of unsalted butter, melted  

 



  

 



Method

 Step 1 

Start by making the white sauce for your pie filling. In a large pan add 100g of butter and allow it to melt. When the butter begins to foam, add the plain flour and use a wooden spoon to stir it in and create a paste. Cook this for couple of minutes until it begins to smell biscuity.



 Step 2 

Take pan off the heat and add a splash of the milk, use a whisk to immediately stir this in to avoid lumps. As soon as the milk is absorbed, add another splash making sure to whisk it in fully. Alternate doing this and placing the pan back on the heat to allow it to bubble and thicken between each addition. Keep going until all the milk has been added and you are left with a thick, creamy, and smooth sauce.



 Step 3 

Turn the heat off the white sauce and stir in the wholegrain mustard, Maldon Salt and cracked black pepper to taste. Check the seasoning and then set aside.



 Step 4 

In another pan, add the lardons and cook until they are beginning to turn crispy. Now add the sliced leeks and diced onions. Keep cooking these until they are fully softened and translucent.



 Step 5 

Once the leeks and onion are soft, add the garlic and cook for a further couple of minutes. Then add the leftover shredded chicken and warm through.



 Step 6 

Finally stir this mixture into the white sauce and add the chopped tarragon.



 Step 7 

Preheat the oven to 180°C Fan/Gas Mark 4. Take a small pie dish and pour the filling in.



 Step 8 

Take one sheet of filo pastry at a time and lay it onto your board.



 Step 9 

Brush both sides with the final 100g of melted butter, and then use your hands to scrunch the filo up and place on top of the pie filling. Continue to do this with the remaining filo sheets until the whole pie top is covered.



 Step 10 

Place it into the preheated oven and bake for about 15 minutes until the filo is golden brown and crispy on top.



 Step 11 

Remove from the oven and allow it to sit for a couple of minutes before serving alongside your favourite green vegetables.



 



 

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## Double Shallot Thai Red Curry Noodle Soup



Serves

 2 

 



Total Time

 25 Minutes 

 



 

 

Ingredients

    200g of chicken, cut into bite-sized pieces  

   8 shallots, peeled, 4 finely sliced and 4 halved  

   300g of ramen noodles  

   3 garlic cloves, peeled and finely chopped  

   1 tbsp of ginger paste  

   3 tbsp of Thai red curry paste  

   500ml of chicken stock  

   2 tins of coconut milk  

   3 tbsp of fish sauce  

   Juice of 2 limes  

   3 tbsp of vegetable oil  

   Small bunch of coriander  

 



  

 



Method

 Step 1 

Heat 1 tablespoon of oil in a wok, add halved shallots and cook for 10 minutes until the softened and slightly charred. Add in the cooked chicken and stir to heat through. Remove to a plate.



 Step 2 

Meanwhile, put a medium size pan of water onto boil. Once boiling, add the ramen noodles and cook according to pack instructions. Drain and rinse well with cold water. Toss with a teaspoon of oil and put to one side.



 Step 3 

Add the remaining oil to the wok and add the sliced shallots. Cook, stirring often, for 5 minutes. Then add the garlic, ginger and curry paste and cook for a further two minutes.



 Step 4 

Add the chicken broth, coconut milk and fish sauce, bring to a simmer and cook for 5 minutes. Add the lime juice, and season with salt and pepper to taste.



 Step 5 

To serve, divide the noodles between two deep bowls, ladle over the broth and top with the chicken pieces and halved shallots. Finish with the coriander.



 



 

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## Vietnamese Chicken Summer Rolls



Serves

 1 

 



Total Time

 20 Minutes 

 



 

 

Ingredients

    100g of thin rice vermicelli noodles  

   6 rice wrappers  

   1 medium cucumber, julienned  

   1 medium carrot, julienned  

   15g of fresh basil or coriander, chopped  

   140g of cooked chicken breast, shredded  

 



  

 For the peanut dipping sauce  


   2 tbsp of hoisin sauce (or black bean sauce)  

   1 tbsp of peanut butter  

   1 tbsp of water  

   ½ tbsp of fresh lime juice  

   ½ tbsp of honey (or granulated sugar)  

   1 tbsp of roasted peanuts, chopped  

 



  

 



Method

 Step 1 

Bring a pot of water to a boil over high heat and add vermicelli noodles. Cook for 2 minutes until soft. Transfer the noodles to a bowl with a strainer to completely drain out any water.



 Step 2 

Fill a large shallow bowl with warm water, about 1-2 inches high. Take one rice wrapper at a time and quickly dip it into the warm water for one second, or according to package directions. Shake off excess water. The wrapper will start to soften and feel a bit sticky. Transfer the wrapper onto a clean dry flat surface.



 Step 3 

Place some cucumbers and carrots in the centre of the rice wrapper into a log shape, leaving 2 inches of space on each side. Top with about 2 tablespoons of vermicelli noodles, a few basil leaves, and 2-3 tablespoons of chicken.



 Step 4 

Roll the wrapper up tightly from the bottom but gently so that you don't tear it. Roll it up halfway over top of the noodles. Then fold over the left and right sides inward. Then continue to tightly roll the wrapper to seal the mixture inside. If the wrapper doesn’t feel soft and pliable, apply some water to your fingers and to the wrapper to help it soften.



 Step 5 

Make the peanut sauce: Combine hoisin sauce, peanut butter, water, lime juice, and honey. Stir well with a spoon until smooth and uniform. Sprinkle some chopped roasted peanuts on top.



 



 

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 Maldon 

 



 

 

 

 

## Chicken Noodle Soup



Serves

 2 

 



Total Time

 2 Hours 15 Minutes 

 



 

 

Ingredients

    1 chicken carcass  

   75g of leftover chicken, skin removed &amp; shredded  

   1 large onion, peeled &amp; quartered  

   2 carrots  

   3 sticks of celery  

   4 black peppercorns  

   4 sprigs of parsley  

   4 sprigs of thyme  

   250g of angel hair pasta  

   Handful of kale or cavolo nero, shredded  

   Handful of parsley leaves, roughly chopped  

   A pinch of Maldon Salt  

   Cracked black pepper  

 



  

 



Method

 Step 1 

Begin by making your chicken broth. Make sure any remaining meat has been stripped from the chicken carcass and then place it in a large stock pot and cover with water (you want to add lots of water and then allow it to reduce down).



 Step 2 

Add the onion, and one of the carrots roughly chopped. Then add 2 sticks of celery, roughly chopped. Add a pinch of Maldon Salt, black peppercorns and then the sprigs of parsley and thyme.



 Step 3 

Place the pot onto the hob and bring to the boil. Once boiling reduce the temperature to a very low simmer and allow this to bubble away for 1-2 hours. Occasionally checking the water to make sure it hasn’t reduced to rapidly, adding more if needs be. If there is scum rising on the surface, make sure to skim this off.



 Step 4 

After an hour or two you should be left with a wonderfully flavoursome broth or stock.



 Step 5 

Drain the broth through a sieve and discard the carcass and vegetables. Set the clear broth aside.



 Step 6 

To make the soup, start by cooking the angel hair pasta according to the packet instructions. Then drain, rinse off the starch, and set aside tossed in a little olive oil to stop it sticking together.



 Step 7 

Place the clear broth back into a pan and bring to a simmer. Peel the carrot and then finely slice, along with the remaining celery. Place these into the broth and allow them to boil for a few minutes to cook. Add any leftover chicken to the broth now and the handful of kale or cavolo nero, cooking for a further minute.



 Step 8 

Finally add the chopped parsley and check the seasoning, adding some more Maldon Salt or cracked black pepper if required.



 Step 9 

To serve, arrange the angel hair pasta at the base of two bowls. Then ladle over the hot broth with vegetables and chicken.



 



 

Visit[MALDONSALT.COM](https://maldonsalt.com)

 

 

 

 

 

 

 

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## Leftover Roast Chicken &amp; Stuffing Soup



Serves

 2-3 

 



Total Time

 20 Minutes 

 



 

 

Ingredients

    40g of butter  

   1 large carrot, peeled and sliced into ribbons  

   100g of savoy cabbage, shredded  

   1 tsp of dried mixed herbs  

   1 tsp of dark soy sauce  

   600ml of chicken stock  

   300ml of whole milk  

   200g of leftover roast chicken, shredded  

   4 balls of cooked sage-and-onion stuffing, each one torn into 4 or 5 pieces  

   Salt &amp; freshly ground black pepper  

 



  

 



Method

 Step 1 

Place a saucepan with a lid on a medium heat. Add the butter and (without the lid) allow to melt. Add the carrot and cabbage and fry, stirring regularly, for 5 minutes, until the vegetables are just starting to soften. Add the mixed herbs and soy sauce and fry for 1 minute, then stir in the stock, milk, chicken and stuffing, and season with salt and pepper.



 Step 2 

Bring to the boil, place the lid on the pan and simmer for 10 minutes, until the chicken is heated through. Sprinkle with extra grindings of black pepper to serve, if you wish.



 



 

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## Chicken Massaman Curry



Serves

 2 

 



Total Time

 25 Minutes 

 



 

 

Ingredients

    50g of frozen green beans  

   80g of frozen spinach  

   200ml of coconut milk from a can or carton  

   200ml of hot vegetable stock  

   30g of massaman curry paste  

   1 tsp of fish sauce  

   1.5 tbsp of smooth peanut butter  

   1 tbsp of brown sugar  

   100g of leftover chicken, roughly torn, sliced or chopped  

   50g of frozen peas  

   Fresh basil leaves (optional)  

   Rice, to serve (see note)  

 



  

 



Method

 Step 1 

Place the frozen beans and spinach in a heatproof dish that fits in your air-fryer. Mix together the coconut milk, hot stock, curry paste, fish sauce, peanut butter and brown sugar in a bowl and pour this over the vegetables.



 Step 2 

Preheat the air-fryer to 160°C/Gas Mark 3. Place the dish in the preheated air-fryer and cook for 8 minutes, then stir in the chicken and frozen peas and cook for a further 10 minutes.



 Step 3 

Serve with cooked rice and scatter over fresh basil, if using.



 



 

Visit[AMAZON.CO.UK](https://amzn.to/3MNWgzi)

 

 

 

 

 

 

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## Easy Weeknight Naan Bread ‘Pizzas’



Serves

 4 

 



Total Time

 20 Minutes 

 



 

 

Ingredients

    1 small red onion, thinly sliced  

   1 tbsp of red wine vinegar  

   4 garlic and coriander naan breads (or naan of your choice)  

   400g of precooked chicken  

   1 red pepper, sliced  

   1 green pepper, sliced  

   2-3 tbsp of tikka masala curry paste  

   150ml of natural yogurt  

   ¼ cucumber, grated and pressed in a paper towel to remove excess liquid  

   2 tbsp of Tracklements Traditional Mint Sauce (or more/less to taste)  

   4 tbsp of Tracklements Mango &amp; Chilli Chutney  

   1 small pack of coriander, leaves torn  

   1 red chilli, thinly sliced (to heat preference)  

   Oil for frying  

   Salt to taste  

 



  

 



Method

 Step 1 

Heat oven to 180°C/Gas Mark 4.



 Step 2 

Mix the red onion with the red wine vinegar and a good pinch of salt. Set aside until the onion has softened slightly.



 Step 3 

Pop the naan breads on a tray, sprinkle with water and put in the oven for 2-3 mins just so they’re warm.



 Step 4 

Heat a small amount of oil in a frying pan. Add the peppers and cook for around 8 mins or until cooked. About halfway through, add the curry paste, followed by the cooked chicken.



 Step 5 

In a bowl, mix the yoghurt with Traditional Mint Sauce and the cucumber to make a really easy raita.



 Step 6 

Spread a tablespoon of Mango &amp; Chilli Chutney onto each of the naans, top with the chicken and pepper mixture and onions. Sprinkle with coriander, chilli and add a good dollop of homemade raita (and a little more chutney).



 



 

Visit[TRACKLEMENTS.CO.UK](https://www.tracklements.co.uk/recipes/easy-weeknight-naan-bread-pizzas/))

 

 

 

 

 

 

 ![](https://media.sheerluxe.com/TFy-PCpdpK-D_w43MOKv3WCxe2U=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2024%2F09%2Feasy-leftover-chicken-curry-recipe_0.png?itok=5KApPj7t)

 

 

 

 

 

 

## Easy Leftover Chicken Curry



Serves

 4 

 



Total Time

 30 Minutes 

 



 

 

Ingredients

    1 tbsp of olive oil  

   1 onion, peeled and finely chopped  

   2 garlic cloves, peeled &amp; finely chopped  

   1 tsp of ginger, peeled &amp; grated  

   1 red pepper, deseeded &amp; sliced  

   2 tbsp of curry powder mild or medium  

   150g of mango chutney  

   150g of creme fraiche or coconut cream (full-fat)  

   ½ teaspoon of salt  

   ¼ teaspoon of black pepper  

   1 tbsp of coriander chopped  

   300g of leftover chicken, shredded or sliced  

 



  

 



Method

 Step 1 

Heat the oil in a shallow casserole or large frying pan and gently cook the onions, garlic, ginger, and sliced red pepper for 4-5 minutes until soft.



 Step 2 

Add the curry powder and stir into the onion mixture



 Step 3 

Mix in the mango chutney, creme fraiche, salt and pepper and simmer on a low heat for 4-5 minutes.



 Step 4 

Add a few tablespoons of boiling water if you wish to loosen the sauce then stir in the leftover chicken. Garnish with coriander before serving.



 



 

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## Simple Tarragon, Chicken &amp; Leek Pie



Serves

 5 

 



Total Time

 40 Minutes 

 



 

 

Ingredients

    15g of butter  

   2 leeks, thinly sliced  

   418g of pack Essential British Diced Chicken Breast (or leftover chicken)  

   3 sprigs of tarragon, leaves chopped  

   350g tub of four cheese sauce  

   100g of frozen petits pois  

   320g ready-rolled puff pastry sheet  

   1 tbsp of milk  

 



  

 



Method

 Step 1 

Preheat the oven to 200°C/ Gas Mark 6. Heat the butter in a flameproof medium roasting tin. Cook the leeks and chicken together for 5 minutes until the chicken is golden



 Step 2 

Add the tarragon, cook for a few seconds more, then stir in the cheese sauce and peas and gently warm the sauce through.



 Step 3 

Unroll the pastry and lay on top of the filling, tucking it in at the edges. Brush with the milk and bake for 20-25 minutes, until the pastry is puffed and dark golden and the chicken is cooked through, the juices run clear and there is no pink meat.



 



 

Visit[WAITROSE.COM](https://www.waitrose.com)

 

 

 

 

 

 

 

  

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 [##  7 Easy Mid-Week Recipes Under 30 Minutes  


 

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[Recipes](/life/food/recipes)

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  09 September 2025  

 [##  How To Entertain This Month, With Alexandra Dudley  


 

 ](/life/food/recipes/how-to-entertain-this-month-with-alexandra-dudley-20) 

 

 

 

 

           

 

 

 

 

 



  

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