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Chicken Apricot Pie

My recipe for Apricot and chicken stew serves 4 so I had some leftovers after I had made it as there was just 2 of us for dinner that night.  I always make sure I use up my leftovers as I hate throwing out food.  I have 2 cute little enamel dishes that I use for making pies and they were the perfect size to use up the leftover stew.

I spooned the stew into the dishes and then made a topping from the following:

1 clove garlic
1 handful parsley
1 slice of wholemeal bread (I used a slice of vogels)
50g corn chips
1/2 cup grated cheese

In a food processor or blender, whizz the slice of bread, garlic, corn chips and parsley together until coarsely chopped.  Mix the cheese in by hand and then spoon the mixture over the top of your pie mixture.

Cook in an oven preheated to 180°C for 20 mins or until filling is hot and the top is nice and golden.  Devour! Noms! And remember to always blow on the pie!

Always blow on the pie!

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