Introduction

This Christmas Leftovers Pie is a brilliant way to transform your festive meal remnants into a delicious, comforting dish. Combining tender roast chicken, stuffing, vegetables, and rich gravy beneath a flaky gluten-free pastry, it’s perfect for a cozy post-holiday supper.

A round pie with a golden-brown, flaky crust topped with several small star-shaped pastry pieces scattered evenly across the surface. The edge of the crust is pressed with fork marks creating a textured border. The pie sits on a white plate with a thin blue rim, placed on a white marbled surface. Next to it on the right side is a large silver spoon. Part of a red cloth with white leaf patterns is visible behind the pie. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

340 g plain FREEE by Doves Farm gluten free flour
2 tsp xanthan gum
2 medium eggs
2 tsp cold water
200 g unsalted butter, cubed
Pinch of salt
1 egg (for brushing)
300 g roast chicken, shredded
100 g gluten free stuffing, cut into small chunks
100 g leftover cooked vegetables
280 ml thick cold gluten free gravy
2 tbsp leftover bread sauce
4 tsp cranberry sauce

Instructions

Step 1: In a large mixing bowl, combine the gluten free flour, xanthan gum, and salt. Add the cold, cubed butter and rub it into the flour mixture using your fingers until it resembles breadcrumbs.
Step 2: Whisk together the two eggs and cold water in a separate bowl, then add to the flour mixture. Use a fork to begin combining the ingredients into a sticky dough.
Step 3: When the dough becomes difficult to mix with a fork, use your hands to bring it together into a smooth ball that is not too sticky.
Step 4: Wrap the dough in clingfilm and chill in the refrigerator for at least 30 minutes to firm up for easier rolling.
Step 5: Preheat your oven to 200°C (Fan 180°C/Gas Mark 6). Roll out the chilled dough on a floured surface to about 5-6mm thickness, using clingfilm or baking paper to help if needed.
Step 6: Lift the dough over a 20cm pie dish, gently pressing it into place. Trim the edges and brush them lightly with beaten egg to help seal the top pastry later.
Step 7: In a bowl, mix the shredded chicken, stuffing chunks, cooked vegetables, and gravy until evenly combined.
Step 8: Spread the bread sauce evenly on the base of the pastry, then pour in the filling mixture and level it out. Add spoonfuls of cranberry sauce on top at random for bursts of flavor.
Step 9: Roll out the remaining pastry to the same thickness and cover the pie. Press and seal the edges with a fork, trim any excess, then brush the top all over with beaten egg and cut a slit in the center for steam to escape.
Step 10: Optional: Use leftover pastry to cut out festive shapes like stars and decorate the pie top. Brush these shapes with egg as well.
Step 11: Bake the pie in the center of the oven for 40 minutes or until the pastry is golden and crisp. Serve hot and enjoy.

Tips & Variations

For a richer flavor, add fresh herbs like thyme or sage to the filling mixture before assembling.
If you don’t have leftover bread sauce, a thin layer of creamy mashed potatoes can be a tasty substitute.
Use any cooked vegetables you have on hand, such as carrots, peas, or parsnips, to customize the filling.
To ensure the pastry doesn’t get soggy, make sure your gravy is thick and cool before mixing it with the filling.

Storage

Store any leftover pie covered in the refrigerator for up to 2 days. Reheat in an oven at 180°C (Fan 160°C/Gas Mark 4) until warmed through and the pastry has regained its crispness—about 20 minutes. Avoid microwaving to keep the crust flaky.

How to Serve

A close-up of a slice of pie on a white plate showing three main layers: the top layer is a golden-brown crust decorated with small star shapes, the middle layer is a thick mix of brown ground meat and colorful vegetables like green peas, yellow corn, and orange carrots, and the bottom layer is a lighter crust holding everything together. The pie looks flaky and soft with a textured filling full of mixed ingredients. The scene is set on a white marbled texture with a blurred background that hints at more pie in a white bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, you can assemble the pie and keep it covered in the fridge for up to 24 hours before baking. Let it come to room temperature for about 20 minutes before cooking.

Is it possible to make this recipe dairy-free?

Absolutely. Substitute the unsalted butter with a dairy-free margarine and ensure your gravy and bread sauce are dairy-free as well.