Leftover Puff Pies

You can't go wrong with a pie. And this is a failsafe roast chicken leftovers recipe!


100g FAGE Total

200g cooked diced chicken

200g diced left over vegetables

100ml gravy (made-up)

Salt & pepper to taste

4 puff pastry lids to fit ramekins

Egg yolk to glaze and seal the lids

1 tsp dried or fresh tarragon 

  1. Pre-heat the oven to Gas Mark 6 / 200°C / 400°F.
  2. Bring the gravy to the boil and add the tarragon. Remove from heat and allow to cool a little before folding in TOTAL Yoghurt to make a smooth coffee coloured sauce.
  3. Add in your cooked chicken and vegetables and season to taste.
  4. Divide the mixture equally between four oven proof ramekins. Next, egg wash the edges of the ramekins and the underside of the pastry lid. Seal and flute the edges of the lid.
  5. Egg wash the top of the pasty and bake in the oven for 20 minutes until golden brown.