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 mins
Cook Time25 minutes mins
Total Time40 minutes mins
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
- 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
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!
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