Lovely Leftovers - Turn Sunday Roast into Monday Pie.

The first week in March is National Pie Week and boy, do we Brits love a good pie? 

This gives us the perfect excuse to combine our eco-savviness with our love of shortcrust pastry. The diet will have to wait a few days cos this is in support of a worthy awareness-raising cause – leftovers pie.

Let’s take a moment to appreciate this ultimate culinary icon. It’s flaky, it’s versatile, and it’s been serving looks (and flavours) for thousands of years. From ancient Egypt to your grandma’s kitchen, the pie has been a symbol of resourcefulness, creativity, and, let’s be honest, pure indulgence. So grab a fork, pour yourself a glass of wine, and let’s dive into the delicious history of this iconic dish.

The pie’s origin story starts around 2500 BCE in ancient Egypt, where women (because, let’s face it, they were probably the ones baking) whipped up early versions using oat or wheat crusts filled with honey. Think of it as the ancient equivalent of a stress-baking session—except instead of Instagram, they had hieroglyphics to show off their creations. Fast forward to ancient Greece and Rome, where pies got a glamorous upgrade with fillings like meats, seafood, and fruits. The Romans, always adding a bit extra, spread their pie-making skills across Europe, and the rest is history.

In medieval Europe, pies became the ultimate multitasking meal. The crusts, often called “coffyns,” were like the original Tupperware—thick, sturdy, and not always meant to be eaten. Women of the time used pies to preserve food and sneakily hide ingredients (because who hasn’t tried to disguise veggies in a meal?). By the Renaissance, pies had become the centrepiece of feasts, with women crafting elaborate designs that were basically the Pinterest-worthy posts of their day.

Fast forward to the 21st century, and pies are still slaying. From the American apple pie (a symbol of home and heart) to the British steak and kidney pie (comfort food at its finest), pies have become a global phenomenon. And let’s not forget the rise of the “girl dinner” trend—because what’s more empowering than eating a slice of pie straight from the pan while binge-watching your favourite show?

So here’s to the pie: a timeless dish that’s been nourishing, inspiring, and delighting women (and everyone else) for millennia. Whether it’s savoury, sweet, or somewhere in between, the pie is proof that good things come in crusty packages. Now, who’s ready for a slice? 🥧✨



Our Favourite Chicken and Vegetable Pie

Serves: 4
Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients

  • 2 cups leftover cooked chicken, shredded or chopped
  • 1 red pepper, diced
  • 1 medium carrot, peeled and diced
  • 1 medium onion, finely chopped
  • 2 tbsp gravy granules (or enough to make 300ml gravy)
  • 300ml boiling water (for the gravy)
  • 1 sheet of shortcrust pastry (store-bought or homemade)
  • 1 tbsp olive oil or butter
  • Salt and pepper, to taste
  • Optional: herbs like thyme or parsley for extra flavour

Method

  1. Preheat the Oven
    Preheat your oven to 200°C (180°C fan / 400°F / Gas Mark 6).
  2. Prepare the Filling
    • Heat the olive oil or butter in a large pan over medium heat.
    • Add the chopped onion, diced red pepper, and carrot. Sauté for 5-7 minutes until softened.
    • Stir in the shredded chicken and season with salt, pepper, and any herbs you’re using.
  3. Make the Gravy
    • In a jug, mix the gravy granules with 300ml of boiling water to create a thick gravy.
    • Pour the gravy into the pan with the chicken and vegetables. Stir well to combine and let it simmer for 2-3 minutes until the mixture thickens slightly. Remove from heat.
  4. Assemble the Pie
    • Transfer the chicken and vegetable mixture into a pie dish or ovenproof baking dish.
    • Roll out the shortcrust pastry and place it over the top of the dish. Trim any excess pastry and crimp the edges to seal.
    • Cut a few small slits in the pastry to allow steam to escape during baking.
  5. Bake
    • Place the pie in the preheated oven and bake for 20-25 minutes or until the pastry is golden brown and crisp.
  6. Serve
    • Let the pie cool for a few minutes before serving. Pair it with a side salad or steamed greens for a complete meal

Tips

  • If you don’t have gravy granules, you can use store-bought gravy or make a simple roux with butter, flour, and stock.
  • Add a splash of cream or milk to the filling for extra richness.
  • For a glossy finish, brush the pastry with a beaten egg or milk before baking.

Enjoy your cosy, homemade pot pie! 🥧

  • Copyright - Fifty Shades of Green Living
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