Copycat Nandos Peri Peri Chicken

This recipe is a fantastic and very delicious way to use up leftover cooked chicken. I will often bake or buy a whole chicken for my husband and me to eat for dinner. This does although mean that we have leftovers, so I like to use some of that leftover chicken to make Chicken Pie. 

Not only does this allow us to reduce food waste, but it's also how we save money on groceries. So we are getting the most out of the grocery budget. 

Preparation Time: 20 minutes

Cooking Time: 1 hour

Makes: 4-6 serves

Ingredients you will need:

• 1/2 cup Vegetable Oil
• 1/3 cup Barbecue Sauce
• 9 tsp Worchestershire Sauce
• 5 tsp Minced Garlic
• 3 tsp. Onion Powder
• 2 tsp. Lemon Juice
• 2-4 tsp Siracha (use more or less based on how spicy you like it)
• 1 tsp Yellow Mustard
• 2 tsp Salt
• 1/4 tsp Ground Black Pepper
• 1.5-2kg Whole Chicken or Chicken Pieces

How to make this recipe:

1. Melt butter in a pan over medium heat. Add onion, garlic and celery to the pan and cook over medium heat until onion is translucent.
2. Mix spices and flour, then add to the pan. Stir to combine and cook for 1 minute. This will thicken the sauce.  
3. Slowly add chicken broth to the pan and stir to combine. Adding slowly will help the flour not to clump. Bring to a simmer and cook for 1 minute. Remove from heat and stir in milk, cream, chicken and thawed vegetables. Allow cooling to room temperature.
4. Line a 20cm pie tin with half the pie crust. Place cooled filling into the pie and top with remaining pie crust. Cut 3-4 slits in the top crust to allow steam to escape. 
5. Bake in a preheated 215C oven until the crust is golden brown and cooked through and the filling is hot. About 45-55 minutes. If edges are getting to brown, cover with foil. 
6. Let sit for 10 minutes before serving. 

Serving Suggestions: Serve with Spicy Rice, Oven-baked chips or a side salad.