Easy Peasy Potted Chook

What is your household’s go-to when it comes to leftover chicken? For us, it was always easy, boring chicken mayo sandwiches. Maybe with a leaf or two if we were feeling fancy. Until Mr. dB said that he would go totally mad if he ever ate another chicken mayo sarnie!!

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So, instead, I came up with this! Inspired by a terrine but with a lot less work, this potted chicken is a great way to utilise every scrap of leftovers after a delicious roasted chicken, such as our beer can roast chook.

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Chicken mayo sandwiches be gone! This is a great way to utilise the leftovers from a perfectly roasted chicken.

For ease, grab some toast and fresh avocado, some cooled pasta for a salad, or our favourite, a piece of lightly toasted wholemeal bread with a light mustard, some mixed leaves and pickled red onions. Delish!

Tips and Tricks

The flavours here are based on what we were already working with, but you can go nuts with any combo you have to hand.

For more of an Asian feel, mix a little extra stock, a splash of soy sauce and honey for the ultimate cheat-sheet teriyaki inspired lunchbox.

Check out the video here!

Easy Peasy Potted Chicken

Chicken mayo sandwiches be gone! This is a great way to utilise the leftovers from a perfectly roasted chicken.
Prep Time10 mins
Cooling time1 d
Total Time1 d 10 mins
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: British, International
Keyword: Breakfast, Brunch, Chicken, Easy Dinner, Easy Recipes, Leftovers, Roast Chicken, Simple Recipes
Servings: 2 people


  • Mixing bowl (small)
  • Small bowl or tupperware; or even a mug will do
  • Clingfilm
  • Optional: a weight, such as a soda can


  • 1/2-1 cup Cooked chicken Skin 'n all!
  • 1 Lemon Using the zest of roughly 1/4; juice if desired
  • 1 tbsp Chicken stock Substitute: veg. stock
  • 1 tbsp Vinaigrette Substitute 1 tsp each fresh lemon juice and olive oil; or mix an additional 1 tbsp chicken stock with a splash of soy sauce and 1/2 tsp of honey for the ultimate cheat-sheet teriyaki feel!
  • 1 tsp Olive or neutral-flavoured oil
  • Salt & black pepper


  • Drippings from the roasting tray Highly recommended if you have them!
  • Fresh herbs Finely chopped; such as thyme, parsley, cilantro



  • Taking half of the chicken, pull it into thin strands in a mixing bowl. Slice any skin into thin slices (even if the skin is no longer crispy, it will help keep the potted chicken nice and moist). Add to the pulled chicken.
  • Roughly chop the remaining chicken into a nice dice so that you have a variety of textures going into your pot. Add to the mixing bowl.
  • Add your seasonings: salt, pepper, lemon zest (juice if using), stock, vinaigrette/substitute, drippings if using and any chopped fresh herbs. Thoroughly combine.
  • If your mix has a nice little squelch to it, you know your potted chook isn't going to end up too dry!

Pot it.

  • Wipe a thin layer of olive/neutral oil around your bowl/Tupperware to stop your chicken sticking.
  • Start adding the chicken mix to the bowl; firmly pressing the mix down to get that nice terrine feel.
  • Cover your mix with a layer of Clingfilm, pressing it into place so that it is airtight (this will prevent any risk of drying out).
  • Place your bowl into the refrigerator and allow your pot to 'set' overnight (or at least for a good hour or so). Optional: add a weight on top, such as a soda can, to get an even better texture!

To serve:

  • Go simple with some toast, pre-cooked grains or mixed leaves for an easy peasy lunch. Or give it the brunch treatment with some avocado, pesto and roasted cherry tomatoes on sourdough!



If you choose to add in some extras, such as veggies, wait until the end to combine so that they stay relatively whole before being pressed into the bowl.

We would love to hear what you think of our dish.

Please leave a comment below, or if you’ve given this or another dish a whirl, please tag us on FacebookInstagram or Pinterest so we can see your hard work!

Author: thedbkitchen

Niche-free recipes, created out of a pure love of food, by home cook Carmel de Bedin (that’s me!). Genuine, accessible dishes tried and taste-tested by a couple of food nerds who truly love a good meal.

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