Roast Chicken Dinner Tarte Tatin
Roast Chicken Tarte Tatin or Leftovers Pie is a wonderful, tasty and fantastically quick way to whip up a tasty dinner with a range of ingredients leftover after a roast dinner.
I whipped this up last night after getting back to London after a flying visit to Cornwall. I looked in the fridge, found some odds and ends and luckily also a pack of pre-rolled puff pastry and remembered a Tarte Tatin I make over Christmas using up leftover turkey, stuffing, chipolatas, cranberry sauce and brie with a little bit of mash. This is basically a pared down version. It doesn’t look amazing, (see below 😂) but I promise you, it is totally delicious, takes less than 5 minutes to put together and who doesn’t love a dish which turns a few ingredients into a fabulous new meal?
How to make Roast Chicken Dinner Tarte Tatin
Collect all your ingredients together:
- leftovers – I used chicken, stuffing, mashed potato, roast butternut squash, gravy
- butter to grease your pan
- puff pastry
How to bring it al together:
- Use your pan as a guide to cut out a circle of puff pastry.
- Grease the pan with butter.
- Add the leftovers to the pan:stuffing, chicken, mashed potato, roast butternut squash.
- Cover with puff pastry pressing down the edges around the leftovers.
- Prick the pastry with a fork.
- Cook in a pre-heated oven for 35 – 40 minutes until golden brown.
- Invert the pie by placing a plate on top pf the pan and turning over. Carefully remove the pan.Invert the pie by placing a plate on top pf the pan and turning over. Carefully remove the pan.
- If you have any roast potatoes leftover, I spray these with a light layer of oil and pop into the oven, at the same time as the pie, for around 20 minutes, to heat thoroughly and crisp up.
- Serve with reheated hot gravy.
1 Cut out the puff pastry to fit the pan 
2 Grease the pan with butter 
3 Add leftovers: stuffing… 
…. chicken 
…. mashed potato 
….roast butternut squash 
4 Cover with puff pastry pressing down the edges around the leftovers 
5 Prick the pastry 
6 Cook in a pre-heated oven 
7 Invert the pie by placing a plate on top of the pan .. 
…. and turning over. 
Carefully remove the pan. 
8&9 Add any pre-heated leftover roast potatoes and serve with reheated hot gravy.
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Roast Chicken Tarte Tatin
Roast Chicken Tarte Tatin or Leftovers Pie is a wonderful, tasty and fantastically quick way to whip up a tasty dinner with a range of ingredients leftover after a roast dinner.
Ingredients
- Leftovers – I used chicken, stuffing, mashed potato, roast butternut squash, roast potato, gravy
- Butter to grease your pan
- Pre-rolled puff pastry
Instructions
-
Preheat the oven to Fan Oven 180°C /200°C/400°°F/Gas 6
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Use your pan as a guide to cut out a circle of puff pastry.
-
Grease the pan with butter.
-
Add your leftovers to the pan: I used stuffing, chicken, mashed potato, roast butternut squash.
-
Cover with puff pastry pressing down the edges around the leftovers.
-
Prick the pastry with a fork.
-
Cook in a pre-heated oven for 35 – 40 minutes until golden brown.
-
If you have any roast potatoes leftover, I spray these with a light layer of oil and pop into the oven, at the same time as the pie, for around 20 minutes, to heat thoroughly and crisp up.
-
Invert the pie by placing a plate on top of the pan and turning over. Carefully remove the pan.
-
Serve with the roast potatoes, reheated hot gravy and any additional green vegetables either freshly cooked or re-heated.
Recipe Notes
Equipment:
- ovenproof pan
- baking tray for re-heating roast potatoes, if necessary
Green vegetables:
If I have any green vegetables left over, I tend not to add them to the pie but warm them up separately. They can overcook quite easily in a pie.
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2 Comments
Adele
Made tonight with chicken left over from my Sunday roast – worked perfectly! Thanks for sharing!
Susan
Hi Adele. Thank you so much for taking the time to send me your feedback. I am so pleased you enjoyed it – we love it too! Best wishes Susan 💛🌼