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Ideas for a tasty hot dish using leftover chicken?

Hi there - I cooked a large chicken for Sunday Lunch yesterday, it was supposed to be for 5 people, but change of plans meant I ended up only feeding 2! So I now have basically half a roast chicken in the fridge.... I'm thinkin' some kind of curry or spicy Asian dish, but I'm open to other suggestions too! Preferably not soup or salad though, as those are my defaults for leftover chicken and I fancy a change this time! Any ideas? :-)

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  1. Chicken enchiladas, lemon fettuccini Alfredo (with broccoli), chicken chili

    1. Someone else posted this recently, can't remember who, but I was glad they did.
      There is both a curry and an asian dish among others.

      http://cheaphealthygood.blogspot.com/...

      1 Reply
      1. Tetrazzini
        Chicken tacos

          1. Hi - thank you all so much for the replies! I'm afraid I'm not very confident with enchiladas or tacos (maybe something to do with being a Brit, it can be hard over here to find good-quality ingredients for Mexican food!!) but have looked at a couple of lemon fettuccini Alfredo recipes and Tettrazini recipes, they definitely look like hot contenders!
            Chicken Pot Pies are another thing that don't come naturally to us in the UK - if anyone can point me in the direction of an idiot-proof recipe for one, I'd love to try adding that to my repertoire.
            And thank you Bryan Pepperseed for the link to the cheaphealthygood blog, those ideas for leftover chicken are really very awesome, everyone should have a copy of that blog in their favorites I reckon!

            7 Replies
            1. re: MagnoliaTree

              Ina's chicken pot pie is a winner. I divide the filling and dough in thirds, bake off 1 pie in an 8" square pan and freeze the rest for 2 other meals.
              http://www.foodnetwork.com/recipes/in...

              1. re: MrsJonesey

                I thought 'pot pies' were a common British 'pub lunch'.

                1. re: Puffin3

                  Hmmmm.... I do know exactly what you mean, Puffin... pies are in many ways a quintessentially British institution, but I think the most common/traditional type is the kind that's completely enclosed by the pastry, top and bottom, rather than the pot pie that has a disc of pastry sitting on top of a deep dish of filling. I personally don't know anyone who cooks pot pies at home ... you do see them on the menu in UK pubs, particularly 'gastro pub' type places, but it's a fairly recent thing in my (admittedly somewhat limited) experience of pub grub, eg, my local pub started doing them about 4 years ago... I've not been impressed, it just seems to me like they've never quite got the hang of it! Soggy pastry and thin, insipid sauce in the filling... which is why I was interested to get an American take on it, as it sounds like a great idea in theory and it's something I get the impression (perhaps erroneously?) is more of a 'staple' in US cooking and a dish that home cooks across the pond are just generally better at ;-)

                  Also thanks MrsJonesey for the link to Ina's pot pie, I'll give that a try!

                  1. re: MagnoliaTree

                    I recommended it because I made one last week...in London!

                    I didn't use a recipe, so if you haven't made one before then definitely reference someone like Ina Garten.

                    My version is to saute carrots, celery, onion and garlic, add chopped cooked chicken, a white sauce made with half milk and half stock, let cool to room temp, add some frozen peas,finely sliced mushrooms and chopped flat leaf parsley. Top with puff pastry, egg wash, bake.

                    I'm sorry - with stuff like this I'm really bad at measurements, so I wouldn't want to steer you wrong.

                     
                     
                    1. re: ultimatepotato

                      Awwww, thanks for that - the photos are really helpful (I never QUITE trust the ones in food mags/websites etc, as having been present on many a photoshoot, I know how much primping/tweaking goes on!!). Your pie looks fabulous and gives me hope that I might be able to produce something similar using the Ina Garten recipe as a starting point :-)

                      This little thread seems to be turning into a Chicken Pot Pie thread, but I will definitely be investigating the other ideas provided as well! Thank you to the Chowhound community!

                    2. re: MagnoliaTree

                      Just to show you that Brits DO make pot pies, this is the recipe that I usually use. It's from Nigella Lawson's Express cookbook. It's a Chicken, Mushroom and Bacon pie. She uses raw chicken thighs, but I've also made it with leftover supermarket rotisserie chicken and it's still delicious.

                      http://www.nigella.com/recipes/view/c...

                2. re: MagnoliaTree

                  "Chicken Pot Pies are another thing that don't come naturally to us in the UK - if anyone can point me in the direction of an idiot-proof recipe for one, I'd love to try adding that to my repertoire."

                  Weird, since I think meat pies are one of the high points of traditional British cuisine! It's basically a meat and vegetable pie, usually with a gravy or bechamel, often cooked in a pastry shell, but there are a lot of variants: sometimes they're made with no shell, but with top made of biscuit (the quick bread) or similar dough: the one I made today had a top of leftover puff pastry. It's sort of the American equivalent of hearty peasant food.