If you’ve got leftovers from a Christmas Dinner or roast there’s only one thing for it – turn them into a Christmas Leftovers Pie!
Packed with meat, vegetables, stuffing and gravy, this super easy pie is a great way to stop any food waste.
It’s made with my failsafe gluten free shortcrust pastry recipe too, which is an absolute game changer if you’ve struggled with pastry before!
Using up Christmas leftovers
I don’t know about you, but I always cook WAY too much food for Christmas dinner.
It might be something to do with the fact I think I actually prefer eating leftovers for the days after than the dinner itself.
There’s something great about dipping into the fridge throughout the day and grabbing a cold roast potato, don’t you think?
But I also love getting inventive with my leftovers and this pie is probably my favourite way to use them all up!
It would make a fantastic addition to a Boxing Day platter or is a great option to make and freeze for a cold January day when you’re missing the festivities.
However you eat it, this gluten free leftovers pie is my way of combatting food waste and it’s super easy to make too.
The best thing about this recipe is that even though I’ve used specific roast dinner leftovers, you can be really flexible.
So perhaps you have chicken instead of turkey, or want to throw in some pigs in blankets too?
Whatever you choose to fill your pie with, you’ll never want to eat your leftovers any other way!
How to make gluten free pastry
Making gluten free pastry is super simple and you’ll only need a few basic storecupboard ingredients.
The ingredients you’ll need to make the gluten free shortcrust pastry for this leftovers pie are:
- Plain gluten free flour – I always use FREEE by Doves Farm plain flour. It works every time and it’s available in all supermarkets.
- Xanthan gum
- Medium eggs
- Unsalted butter
- A pinch of salt
The filling then comes from all those delicious leftovers from your Christmas dinner!
The pastry itself is really easy to make – just ensure you don’t skip the chilling part.
Chilling the dough is super important because it means you’ll be able to handle and roll it much better.
Because there’s no gluten, you don’t have to worry about re-rolling the dough either – it won’t change the consistency of the pastry at all.
A few tips to get your perfect gluten free pastry
Firstly, do not skip the xanthan gum. This replicates the stretchiness of gluten and without it, you’ll find the pastry will be hard to handle and very crumbly.
Yes, the FREEE flour I use already has xanthan gum in but trust me, you’ll want the extra in this recipe.
I’d recommend using either the FREEE gluten free flour, or a similar blend, such as the supermarket own ones.
These tend to be a mixture of rice, maize and potato flour. If you try use a single flour, like coconut or almond flour, it will be completely different.
I’d also say definitely don’t skip the chilling on this recipe.
You want to use cold butter in the mixture, and you’ll find even this starts to soften as you rub it together with your fingers.
That’s why it’s important to chill your gluten free pastry before you roll it out.
If you don’t chill it, you’ll end up with a super sticky mess that even clingfilm can’t save!
What fillings should I use?
The filling for this gluten free leftovers pie is definitely open to interpretation, based on what you have.
I have used a combination of leftover roast chicken, mixed vegetables, stuffing and gravy.
I’ve also added some bread sauce for creaminess, and some dollops of cranberry sauce on top.
It’s basically all the festive flavours of Christmas in a delicious pastry case!
You could easily substitute the chicken for turkey, beef or ham, depending on your meat of choice.
Feel free to add in any other leftovers from your festive dinner too.
I used gravy as a sauce because it’s quick, cheap and easy.
However, if you fancy something a bit creamier, you could make the sauce from my gluten free chicken and ham pie instead.
My Gluten Free Leftovers Pie Recipe
If you’ve got plenty of leftovers from your Christmas dinner to use up, then you have come to the right place.
This gluten free leftovers pie is so easy to make and honestly as good as the main event itself!
And if you loved it, please do leave a review to let others know you loved it too! It would mean the world to me.
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For the pastry:
- 340 g plain FREEE by Doves Farm gluten free flour
- 2 tsp xanthan gum
- 2 medium eggs
- 2 tsp cold water
- 200 g unsalted butter, (cubed)
- Pinch salt
- 1 egg (for brushing)
For the filling:
- 300g roast chicken (shredded)
- 100g gluten free stuffing (cut into small chunks)
- 100g leftover cooked veg
- 280ml thick (cold) gluten free gravy
- 2 tbsp leftover bread sauce
- 4 tsp cranberry sauce
- Add the flour, xanthan gum, salt (and sugar if using) to a large mixing bowl and stir together. Cut the cold into cubes and then add to the bowl. Using your fingers, rub the mix together until it resembles breadcrumbs.
- Crack the two eggs into a bowl or mug and add the cold water. Whisk together until just combined. Then add to the mix and use a fork to start to ‘mush’ the mixture together. You’ll see it start to form a sticky dough.
- Once it becomes harder to use the fork to mix, use your hands to bring the mixture together into a smooth dough. You should be able to pick this up easily without it being too sticky.
- Wrap the dough in clingfilm and chill in the fridge for at least 30 minutes. This is a really important stage – you need the dough to chill a bit so it is easier to roll!
- Once the dough is chilled, pre-heat the oven to 200'C / Fan 180'C / Gas Mark 6. Remove the pastry from the fridge and roll out onto a floured surface. If easier, you can roll between two pieces of clingfilm or baking paper.
- Once around 5-6mm thick, use the rolling pin to lift the pastry over a 20cm pie dish. Gently press down the pastry to fit the dish and trim the edges. Brush the edges with a little egg wash.
- In a large bowl, add the chicken, stuffing, cooked veg and gravy and mix well.
- Spread the bread sauce over the base of the pie using the back of a spoon. Then pour in the filling and level out. Dollop the cranberry sauce on top at random.
- Re-roll the leftover pastry to 5-6mm thick and lay over the top of the pie. Press the edges together with a fork and trim. Brush the entire pie top with egg and create a slit in the centre for the steam to escape.
- If you like, you can re-roll any extra pastry and cut out stars or festive shapes to stick to the top of the pie. Brush with extra egg.
- Place the pie in the centre of the oven and cook for 40 minutes until golden on top. Serve hot.
- This pie will keep in the fridge for several days or can be frozen.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 662Total Fat: 47gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 264mgSodium: 488mgCarbohydrates: 27gFiber: 2gSugar: 3gProtein: 32g
Need some more gluten free meal inspiration?
If you want to have a go at some of the other gluten free dinner recipes on the blog, why not give some of these a try? They’re perfect for baking away all of your troubles.
- Chickpea and sweetcorn fritters (vegan)
- Vegan and gluten free chickpea curry
- Tuna pasta bake with cheesy topping
- Easy spinach pasta with ‘no cook’ sauce
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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