Part of my 2015 plan of action was to be more frugal and meal plan. This is one of my favourite frugal recipes, and is a really simple way to use leftover roast chicken and veggies. We tend to have a roast chicken dinner on a Sunday evening, so this is the ideal Monday night meal.
I always have butter and flour in my kitchen so whipping up a simple shortcrust takes 10 minutes.
This is the perfect recipe to do in stages throughout the day, inbetween feeding the baby, nappy changes, cuddles etc...
It is really adaptable too, you can throw in any veggies you have to use up, I usually just go with carrots, turnip and peas as those are the veggies we like, but I have also tried leeks, onions, sweetcorn and butternut squash.
I am not going to share my shortcrust recipe again, as I have blogged it many times before, click on the link if you need the pastry recipe, but any shortcrust will do, even shop bought.
- 60g Butter
- 60g Flour
- 1 pint Chicken Stock
- Leftover Roast Chicken, shreaded
- 2 Carrots, diced
- 1/4 Turnip, diced
- a handful or two Peas
- A pinch Salt, pepper, mustard poweder (to taste)
This pie lasts us one evening meal and lunch the next day, it is one of our favourite meals. It may not be the healthiest but its one of the few meals with vegetables that Paul will eat, so I chalk it up to a win!
I'd love to see any frugal, family friendly recipes you love, feel free to share them below!