Ready to try something other than the usual chicken-mayo sarmies with those Sunday roast leftovers? How about a light, summery chicken pie bursting with flavour and colour and all-round yumminess? This open chicken and roast veg pie is the answer.

Open chicken and roast veg pie. Photo by Jan Ras.

Score a 2 cm border around a sheet of puff pastry to create a crust. Place on a baking tray. Brush with beaten egg, taking care not to let any egg drip off the sides as this will stop the pastry from rising. Bake for 10 minutes.
Meanwhile, soften 6 finely sliced baby leeks in olive oil for 5 minutes over a low heat. Add 2 cloves finely chopped garlic and leftover roast vegetables (butternut and red onion work well), leftover chicken pieces and half a cup of leftover gravy. Sprinkle over thyme and season to taste. Spoon onto the pastry sheet and return to the oven for 5–10 minutes. Serve hot with the remaining gravy and a handful of rocket.

Need a chicken-pie fix for dinner tonight but not keen on cooking? Get yours – plus add a salad and dessert, all for under R150 – from Woolies here.