Rotisserie chicken is a fast, fuss-free and finger-licking good cheat for dinner. We show you how to turn this blank canvas into four fab suppers. 

Chicken pot pies 

Serves 4 • Total time 50 minutes

Ingredients 

1 roll (400g) puff pastry, defrosted overnight 
2 Tbsp oil 
¼ cup butter 
1 packet (300g) leeks, sliced 
2 packets (250g each) brown or button mushrooms, quartered 
3 cloves garlic, chopped 
4 sprigs fresh rosemary 
4 sprigs fresh thyme 
¼ cup flour 
2 cups milk 
4 cups shredded rotisserie chicken 
Salt and milled black pepper 
1 egg, whisked   

Method

1. Preheat oven to 200°C. Grease 6 large ramekins or mini pie dishes. 
2. Roll pastry out slightly thinner to about 4mm. Cut four circles about 2cm larger than the ramekins or dishes and refrigerate until needed. 
3. Add oil and butter to a frying pan over medium-low heat and cook leeks for 3 minutes. 
4. Add mushrooms and fry for another 3-4 minutes. 
5. Stir in garlic and herbs and fry for a minute. 
6. Add flour, stir to cover vegetables and cook for 30 seconds. 
7. Gradually add milk in a thin stream.
8. Add chicken and season. Simmer mixture for 5 minutes to thicken and cook the flour. 
9. Spoon filling into ramekins or dishes. Remove and discard herb sprigs. 
10. Pierce the middle of each chilled pastry lid twice with a sharp knife. 
11. Place lids on top of pie filling and brush with whisked egg. 
12. Bake for 15-20 minutes until golden. Serve hot.

Sourdough pizza toast 

Serves 8 • Total time 25 minutes 

Ingredients 

8 thick slices sourdough bread 
¼ cup canola oil or melted butter 
½ coil (150g) chorizo, sliced 
1 cup shredded rotisserie chicken (skin removed) 
½ punnet (100g) mixed medley tomatoes, halved 
1 cup (100g) grated white cheddar 
1 cup (100g) grated mozzarella  

To serve

1 red onion, sliced
1 avocado, sliced (optional) 
Fresh basil   

Method

1. Preheat oven to 180°C. 
2. Arrange bread in a single layer on a baking tray. 
3. Brush bread with oil or butter and bake for 3 minutes until golden. Remove from oven. 
4. Top each slice of bread with cheese, chorizo, chicken and tomato. 
5. Bake for another 8-10 minutes until cheese is melted and bubbling. 
6. Top with red onion, avocado and basil just before serving.

Also read: BBQ chicken and bacon pizzettes

Coronation chicken pasta salad 

Serves 4 • Total time 30 minutes

Ingredients 

3 cups shredded rotisserie chicken 
1 Tbsp ground turmeric 
1 Tbsp mild curry powder 
3 Tbsp olive oil 
1 cup buttermilk 
2 Tbsp chutney 400g fusilli pasta, cooked 
1 can (400g) peach halves, diced 
Salt and milled black pepper 
Handful fresh coriander, finely chopped 
Squeeze of lemon 

Method

1. Add chicken to a bowl and toss with half the spices and 1 Tbsp of the oil. 
2. Heat remaining 2 Tbsp olive oil in a frying pan and brown chicken for 3 minutes (add an extra splash of oil if it starts to catch). 
3. Combine buttermilk with remaining spices and chutney to make a dressing. 
4. Toss chicken, pasta and peaches together in a serving bowl, then coat with dressing and season. 
5. Garnish with fresh coriander and a squeeze of lemon just before serving.

Pizza braai pie 

Serves 6-8 • Total time 30 minutes

Ingredients 

¼ cup passata sauce 
½ sachet (25g) tomato paste 
1 clove garlic, grated 
½ punnet (10g) fresh parsley, chopped + extra for serving 
2 store-bought pizza bases, defrosted 
¾ cup (100g) grated Emmental or mozzarella 
¾ cup (100g) mature cheddar 
2 cups shredded rotisserie chicken 
1 small red onion, sliced 
1 cup cherry tomatoes, halved 
1 red pepper, sliced 

Method

1. Combine passata sauce, tomato paste, garlic and parsley. 
2. Spread evenly over one of the pizza bases. 
3. Top with cheeses, chicken, red onion, cherry tomatoes and red pepper. Season well. 
4. Place second pizza base upside down on first pizza base to enclose. 
5. Brush edges of pizza with a little water and press closed. 
6. Place in a folding braai grid and grill over medium coals for 10-15 minutes, until charred and cheese has melted, turning regularly. 
7. Slice into triangles, top with parsley and serve hot.

Words: Sjaan van der Ploeg

Photography: Fresh Living Magazine

Also read: Use your leftover meat for this spicy chicken with pea patties

The post How to turn rotisserie chicken into 4 fab meals appeared first on MyKitchen.

Looking for a way to make use of your roast chicken leftovers? Then we have you covered with our simple, flavour-packed Vietnamese chicken pancakes!

SERVES 4

INGREDIENTS
For the Vietnamese chicken
2 chicken breasts, cooked and shredded
1 carrot, peeled and grated
¼ cucumber, cut into strips
2 tbsp rice wine vinegar
2 tsp soy sauce
1 tsp caster sugar
2 tbsp chopped coriander, plus extra to garnish
For the pancakes
200 ml water
65 g rice flour
2 tsp olive oil
1 egg, beaten
Pinch salt
¼ tsp ground turmeric
2 tbsp vegetable oil

METHOD
For the Vietnamese chicken
1. Place all the ingredients in a bowl. Toss to coat.
For the pancakes
1. Whisk together all the ingredients, except for the vegetable oil, to form a thin, runny batter.
2. Heat the oil in a non-stick pan over medium heat. Pour in a thin layer of batter. Once set, flip and cook the other side. Set aside. Repeat with the remaining batter.
3. Serve the Vietnamese chicken with pancakes and garnish with coriander.

Another recipe to make use of  your leftover roast would be our Asian rice salad with shredded roast chicken!

The post Vietnamese chicken pancakes appeared first on MyKitchen.

Leftover chicken from the braai over the weekend? Use it to whip up this spicy chicken with pea patties for your weekday lunch or dinner!

SERVES 4 // COOKING TIME 1 hour 5 min

INGREDIENTS
For the spicy chicken
2 tbsp sweet chilli sauce
2 tsp hot sauce
2 tsp brown sugar
¼ cup vinegar
2 tbsp soy sauce
1 tbsp tomato sauce
Leftover chicken, shredded
For the pea patties
2 cups peas and potatoes, mashed
¾ cup flour
2 eggs
½ cup grated Cheddar

METHOD
For the spicy chicken
1. Preheat your oven grill and grease a baking tray.
2. Combine all the ingredients, except the chicken, in a pot and simmer for 10 minutes. Add the chicken and toss through.
3. Transfer to baking tray and grill for 10–15 min, until crispy and sticky, tossing every 5 minutes.
For the pea patties
1. Mix the peas and potatoes, flour, eggs and Cheddar together. Chill for 10 minutes. Shape into 12 patties.
2. Heat some oil in a pan over medium-high. Fry the patties for 3 minutes on each side, until golden brown. Drain on a kitchen towel.

Recipe & styling: Elizabeth Mackenzie
Photography: Samantha Pinto // HMimages.co.za

This recipe goes hand in hand with our roast chicken with pea and mint roast potatoes.

The post Use your leftover meat for this spicy chicken with pea patties appeared first on MyKitchen.

Do you have some leftover roast chicken in your fridge? Our Reuben sarmies make an even better next-day meal in a jiffy.

SERVES 2 // COOKING TIME 15 min

INGREDIENTS
⅓ cup mayo
1 tbsp tomato sauce
1 tbsp lemon juice
1 tbsp horseradish sauce
4 slices rye bread
2 tbsp melted butter
1 cup coleslaw
4 slices gherkin
4 slices chicken
2 slices cheddar

METHOD
1. Mix the mayo, tomato sauce, lemon juice and horseradish.
2. Brush the bread with the butter and toast in a hot pan.
3. Spread with the horseradish mayo.
4. Top with the rest of the ingredients and sandwich closed.

The post Reuben sarmies appeared first on MyKitchen.