Christmas Leftovers Pie Recipe

Introduction

This Christmas Leftovers Pie is a delicious way to transform your festive extras into a warm, comforting meal. Packed with roast chicken, stuffing, and rich gravy, all encased in a flaky gluten-free pastry, it’s perfect for using up those holiday scraps with style.

Ingredients

• 340 g plain FREEE by Doves Farm gluten free flour
• 2 tsp xanthan gum
• 2 medium eggs
• 2 tsp cold water
• 200 g unsalted butter, cubed
• Pinch salt
• 1 egg (for brushing)
• 300 g roast chicken, shredded
• 100 g gluten free stuffing, cut into small chunks
• 100 g leftover cooked veg
• 280 ml thick cold gluten free gravy
• 2 tbsp leftover bread sauce
• 4 tsp cranberry sauce

Instructions

1. Step 1: Add the flour, xanthan gum, and salt to a large mixing bowl. Cut the cold butter into cubes and add to the bowl. Using your fingers, rub the butter into the flour mixture until it resembles breadcrumbs.
2. Step 2: Crack the two eggs into a bowl and whisk with the cold water until just combined. Add this to the flour and butter mix, then use a fork to start bringing the dough together until it becomes sticky.
3. Step 3: When the dough is too stiff to mix with a fork, use your hands to bring it into a smooth ball. It should be easy to handle without sticking.
4. Step 4: Wrap the dough in clingfilm and chill in the fridge for at least 30 minutes to make rolling easier.
5. Step 5: Preheat the oven to 200°C (fan 180°C) or Gas Mark 6. Roll out the chilled dough on a floured surface to about 5-6mm thick, using clingfilm or baking paper if preferred.
6. Step 6: Lift the pastry over a 20cm pie dish, pressing gently to fit. Trim the edges and brush them with a little egg wash.
7. Step 7: In a large bowl, combine the shredded chicken, stuffing, cooked veg, and gravy. Mix well to evenly distribute the ingredients.
8. Step 8: Spread the bread sauce evenly over the base of the pastry. Pour the filling on top and level it out. Dollop the cranberry sauce randomly over the filling.
9. Step 9: Roll out the remaining pastry to the same thickness and cover the pie. Press the edges together with a fork and trim any excess. Brush the entire top with egg wash and cut a slit in the centre for steam to escape.
10. Step 10: Optionally, use leftover pastry to cut festive shapes and stick them onto the top. Brush these with extra egg.
11. Step 11: Bake the pie in the centre of the oven for 40 minutes or until golden brown. Serve hot.

Tips & Variations

• For extra flavor, add a teaspoon of mixed herbs to the filling mixture.
• If you don’t have gluten free flour, use your preferred regular flour and omit the xanthan gum.
• Use any leftover cooked vegetables you like—root vegetables or Brussels sprouts work great.
• Leave out the cranberry sauce if you prefer a less tangy pie, or swap it for a smear of redcurrant jelly.

Storage

Store any leftover pie in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 180°C (fan 160°C) for 15-20 minutes until warmed through and crisp on top. This pie is best served fresh but can be frozen before baking for up to 1 month; thaw overnight in the fridge before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie without gluten free ingredients?

Yes, you can use regular plain flour instead of gluten free and omit the xanthan gum. The pastry may be slightly different in texture but will still work well.

Can I prepare the pie in advance?

Absolutely! You can assemble the pie and keep it covered in the fridge for up to 24 hours before baking. This makes it perfect for busy days after Christmas.

Christmas Leftovers Pie Recipe

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4.4 from 87 reviews

A delightful and hearty Christmas Leftovers Pie made with gluten-free pastry, packed with shredded roast chicken, stuffing, cooked vegetables, and rich gravy, topped with a golden pastry crust and festive cranberry dollops. Perfect for using up holiday leftovers in a comforting, easy-to-make savory pie.

• Author: Lily
• Prep Time: 40 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Category: Pie
• Method: Baking
• Cuisine: British
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Pastry

• 340 g plain FREEE by Doves Farm gluten free flour
• 2 tsp xanthan gum
• 2 medium eggs
• 2 tsp cold water
• 200 g unsalted butter, cubed
• Pinch salt
• 1 egg (for brushing)

Filling

• 300 g roast chicken (shredded)
• 100 g gluten free stuffing (cut into small chunks)
• 100 g leftover cooked veg
• 280 ml thick cold gluten free gravy
• 2 tbsp leftover bread sauce
• 4 tsp cranberry sauce

Instructions

1. Prepare the Pastry Mix: Add the gluten-free flour, xanthan gum, salt to a large mixing bowl and stir together. Cut the cold unsalted butter into cubes and add to the bowl. Using your fingers, rub the mixture together until it resembles breadcrumbs.
2. Combine Wet Ingredients: Crack the two medium eggs into a bowl, add the cold water, and whisk until just combined. Add this to the breadcrumb mixture and use a fork to start mushing the mixture together into a sticky dough.
3. Form the Dough: When it becomes difficult to mix with the fork, use your hands to bring the dough together into a smooth, pliable dough that can be easily picked up without being too sticky.
4. Chill the Dough: Wrap the dough in clingfilm and chill in the fridge for at least 30 minutes. Chilling makes the dough easier to roll out and handle.
5. Preheat Oven and Roll Pastry: Preheat your oven to 200°C (Fan 180°C/Gas Mark 6). Remove the dough from the fridge and roll it out on a floured surface to about 5-6mm thickness. For ease, roll between two pieces of clingfilm or baking paper.
6. Line the Pie Dish: Using the rolling pin, lift the pastry over a 20cm pie dish. Gently press it into the dish and trim the edges. Brush the edges with some of the beaten egg wash to help seal.
7. Prepare the Filling: Mix together the shredded roast chicken, gluten-free stuffing chunks, leftover cooked vegetables, and thick cold gluten-free gravy in a large bowl until well combined.
8. Add Bread Sauce: Spread leftover bread sauce evenly over the base of the pastry-lined pie dish using the back of a spoon. Then gently pour the chicken filling over the bread sauce and level the surface.
9. Add Cranberry Sauce: Dollop cranberry sauce randomly over the top of the filling for bursts of festive sweetness.
10. Top the Pie: Roll out the remaining pastry to 5-6mm thickness and place it over the pie. Press the edges together using a fork and trim off any excess pastry. Brush the entire top of the pie with the beaten egg.
11. Create Steam Vent: Cut a slit in the centre of the pie top to allow steam to escape while baking.
12. Decorate (Optional): Re-roll any leftover pastry to cut out festive shapes like stars and place on top of the pie. Brush them with egg wash for a shiny finish.
13. Bake the Pie: Place the pie on the center rack in the preheated oven and bake for 40 minutes, or until the pastry is golden brown and crisp. Remove from the oven and serve hot.

Notes

• Chilling the dough is essential to make it easier to roll and to prevent shrinking during baking.
• If desired, substitute the gluten-free flour with regular plain flour if gluten is not a concern.
• This recipe is an excellent way to creatively use up leftover Christmas dinners, reducing food waste.
• Ensure the gravy is thick and cold before mixing to prevent a soggy pastry base.
• Egg wash gives the pastry a shiny golden color but can be omitted or substituted with plant-based milk for an egg-free version.
• Leftover bread sauce adds moisture and subtle flavor to the pie base; can be replaced with a white sauce if unavailable.
• For best results, use a pie dish about 20 cm (8 inches) in diameter.
• The pie can be reheated in the oven at a low temperature to retain crispness.

Keywords: Christmas leftovers, leftover pie, gluten free pie, savory pie, roast chicken pie, holiday leftovers recipe, festive pie, cranberry sauce, bread sauce, comfort food