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Leftover Chicken Slice made gluten free and dairy free
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5 from 2 votes

Gluten Free Leftover Roast Chicken Slice

This easy recipe for my Leftover Roast Chicken Slice is such a feel good recipe. You're saving waste and creating a delicious dinner for the day after a Roast Dinner. So versatile, these pastry slices can be made with any roast dinner leftovers including roasted potato's and vegetables. Made gluten free and dairy free using a ready rolled gluten free puff pastry. Can also be easily adapted to be vegan too.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Dairy Free, Gluten Free
Keyword: Chicken, Easy, Family Meal Idea, Leftovers, Puff Pastry, Quick, Simple
Servings: 4 servings
Calories: 624kcal
Author: Glutarama

Ingredients

  • 1 packet Jus-Rol Gluten Free Puff - I use Jus-Rol puff pastry
  • 300 g roast chicken - cut into bite size pieces.
  • 150 g leftover vegetables - e.g. carrots, brussels, broccoli, roast potatoes
  • 100 ml cream - I use Alpro soya or Elmlea Plant cream
  • salt & pepper to taste
  • ½ tsp of dried thyme - optional, use whatever herbs you fancy.

For the pastry wash

  • 1 tbsp milk - I use dairy free milk or some of the cream use above.
  • 1 tsp gluten free Worcestershire Sauce - alternatively use a teaspoon of GF gravy granules

Instructions

  • Remove the puff pastry from the fridge and leave for 10mins to get close to room temperature.
  • Preheat the oven to 200°C | 180°C fan | 400°F | Gas 6
  • In a large bowl add the leftover chicken pieces or shreds.
  • Add to this any leftover gravy from the day before, chopped cold roast potatoes, leftover vegetables.
  • Season with salt and pepper to taste and give the leftover a gentle stir to combine. Don't stir too hard you'll end up with baby food! Set to one side to prep the pastry.
  • Decide how you plan to decorate your slices. For the folded version [pictured] cut the room temperature pastry into two large rectangles.
  • Add half the chicken leftover mixture to one slice and repeat with the second piece of pastry.
  • In a small bowl combine the milk/cream and Worchester sauce/gravy granules. You'll end up with a caramel-brown pastry wash. use this wash to brush the outside edges of the pastry rectangles (this will glue the pastry together when folded).
  • Gently fold the slices and press the edges down. I use the back of a fork to achieve a firm seal and pretty finish.
  • Brush both large slices with the remaining wash. Season with salt and pepper and gently score the tops to let out air and add to the decoration.
  • Place on a baking tray in the oven for 20-25 mins or until the pastry is a beautiful golden colour.
  • Top Tip: as gluten free puff pastry is very oily, I tilt the oven shelf to allow the excess oil to drain away from the slices. You may want to place a dish beneath to catch any drips that escape.
  • Once baked to perfection, serve immediately with dinner or allow to cool completely and eat cold - ideally with a glass of gluten free beer!

Nutrition

Calories: 624kcal | Carbohydrates: 38g | Protein: 26g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Cholesterol: 91mg | Sodium: 259mg | Potassium: 319mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2321IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 3mg