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A great way to use up all the bits and bobs leftover from your Sunday roast. Watch the video for three ways to use up leftover roast chicken. Get the Chinese chicken and sweetcorn noodle soup recipe here or find the spiced chicken fajitas recipe here.



Total time







  • 125 g roast chicken (leftover, torn into strips, darker meat, if possible)
  • 160 g carrots (cooked, roughly chopped)
  • 1 roasted onion (thickly sliced)
  • 160 g button mushrooms (halved)
  • 1 tsp flatleaf parsley (roughly chopped)
  • 1 tbsp grainy mustard
  • 200 ml chicken gravy (leftover)
  • 300 g roast potatoes (leftover, thickly sliced)


  1. Preheat the oven to 200C/180C Fan/Gas 6.
  2. Put the chicken, carrots, roasted onion, button mushrooms and parsley in a small ovenproof dish. Add the grainy mustard and chicken gravy and stir really well until everything is coated in mustard gravy.
  3. Layer the potatoes over the top and bake for 20 minutes until golden-brown and bubbling.
  4. View the recipe instructions at

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