This is a top favourite way to use up roast chicken. If you only have a little bit of roast chicken left, add chopped zucchini, sweet potato or peas to make up the quantity. It is super easy and delicious.


2-3 cups roast chicken 

1 onion diced

3 cloves garlic

1 leek finely sliced 

4 Scape finely chopped or 3 spring onions finely chopped 

1 small bunch fresh tarragon 

1 cup grated tasty cheese 

1 cup milk

1 cup cream

1 cup water

1 packet campbells french onion soup

1 teaspoon dijon mustard

½ teaspoon brown mustard seeds 

Pinch white pepper 

6 ramekins 

6 sheets good puff pastry 

1 egg to wash pastry

Sesame seeds (optional)


In a large frying pan add a couple of tablespoons of olive oil

Add the onions and saute until soft. Add the scape/spring onions, garlic and leek and continue to stir until all the vegetables have softened. Add the cream, milk and water then stir through the mustard, French onion soup mix and the mustard seeds and continue to stir for 5 minutes until the sauce begins to thicken. Finally add the roast chicken, fresh tarragon and the cheese. Season with the white pepper. Stir until all the ingredients are combined and set aside. You won’t need to use salt in this filling as the soup mix is fairly salty. Also feel free to add a little extra cream or water if you feel the mixture is too thick.

Preheat the oven to 200°C degrees 

You can use this filling to make 6 small pies or one large family pie.

To make the small pies, oil 6 ramekins and line the dish with half a sheet of puff pastry

Add the filling to ½ cm from the top and place a square (1/4 of the full square) on top. Squeeze the edges gently together.  Brush the egg on top and sprinkle over the sesame seeds. 

Repeat for all other pies and bake in a hot oven for 40 minutes