Nigella’s Leftover Chicken Pie is a comforting and flavorful dish that turns leftover roast chicken into a delightful family meal. This creamy pie, filled with tender chicken and vegetables, is topped with golden, flaky pastry for a satisfying finish. It’s the perfect way to make the most of your leftovers while creating a new and indulgent dish.
What is Nigella’s Leftover Chicken Pie?
This pie combines shredded leftover chicken with a rich, creamy sauce and vegetables encased in buttery shortcrust or puff pastry. Nigella’s version is a straightforward yet luxurious take on a classic British comfort food, perfect for weeknight dinners or cozy gatherings.
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Why You Should Try This Recipe
- Great for Leftovers: A perfect way to use up chicken from a previous meal.
- Easy to Make: Straightforward steps for a quick and delicious dish.
- Family-Friendly: Loved by kids and adults alike.
- Customizable: Add your favorite vegetables or tweak the seasonings.
- Comfort Food: Creamy and warming, it’s ideal for any time of the year.
Ingredients Needed to Make Nigella Leftover Chicken Pie
For the Filling
- Cooked Chicken (400g, shredded): Ideal for using up leftover roast chicken.
- Butter (50g): Adds richness to the sauce.
- Flour (50g): Thickens the creamy sauce.
- Chicken Stock (300ml): Forms the base of the sauce.
- Milk (200ml): Adds creaminess.
- Leek (1, finely sliced): Adds a mild onion flavor.
- Mushrooms (150g, sliced): Optional, for extra texture and flavor.
- Fresh Thyme (1 tsp): For a subtle herbaceous note.
- Salt and Pepper (to taste)
For the Pastry
- Shortcrust or Puff Pastry (1 sheet): Ready-made pastry saves time.
- Egg (1, beaten): For brushing the pastry to achieve a golden finish.
Equipment Needed
- Large saucepan
- Pie dish
- Rolling pin (if using homemade pastry)
- Pastry brush
Instructions to Make Nigella Leftover Chicken Pie
Step 1: Preheat the oven
Preheat your oven to 200°C (400°F).
Step 2: Prepare the sauce
Melt the butter in a large saucepan over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux. Gradually whisk in the chicken stock and milk, stirring constantly until the sauce is smooth and thickened.
Step 3: Add the filling ingredients
Add the leeks and mushrooms (if using) to the sauce and cook for 5 minutes until softened. Stir in the shredded chicken and thyme. Season with salt and pepper. Let the filling cool slightly.
Step 4: Assemble the pie
Pour the filling into a pie dish. Roll out the pastry (if needed) and lay it over the filling. Trim the edges and crimp to seal. Use a knife to make small slits in the pastry to allow steam to escape.
Step 5: Brush with egg wash
Brush the pastry with beaten egg to give it a golden, glossy finish.
Step 6: Bake the pie
Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and crisp.
Step 7: Serve
Let the pie cool for a few minutes before serving. Slice and enjoy warm with your favorite sides.
What Goes Well With Nigella Leftover Chicken Pie
- Mashed Potatoes: Creamy mash complements the rich filling.
- Steamed Vegetables: Green beans, carrots, or broccoli make great sides.
- Gravy: A drizzle of gravy enhances the flavors.
- Fresh Salad: A crisp green salad provides balance to the richness.
- Cranberry Sauce: Adds a tangy and sweet contrast.
- Pickled Onions: For a sharp, tangy bite.
- Roast Potatoes: Perfect for a crunchy accompaniment.
Expert Tips for Making the Best Nigella Leftover Chicken Pie
- Cool the Filling: Ensure the filling is cool before adding the pastry to prevent it from becoming soggy.
- Don’t Overfill: Leave a little space at the top to prevent bubbling over.
- Use Fresh Herbs: Thyme or parsley adds a fragrant touch.
- Experiment with Pastry: Puff pastry gives a light, flaky texture, while shortcrust is sturdier.
- Make It Ahead: Assemble the pie in advance and refrigerate until ready to bake.
- Add Cheese: Stir grated cheese into the sauce for an extra layer of flavor.
Easy Variations of Nigella Leftover Chicken Pie
- Add Vegetables: Include peas, carrots, or spinach for extra nutrition.
- Make It Vegetarian: Replace chicken with mushrooms, lentils, or roasted vegetables.
- Add Bacon: Stir in cooked bacon for a smoky flavor.
- Use Different Herbs: Swap thyme for sage, rosemary, or tarragon.
- Spice It Up: Add a pinch of chili flakes or smoked paprika for a kick.
Best Practices to Store Nigella Leftover Chicken Pie
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap the unbaked pie tightly in foil and freeze for up to 2 months. Bake directly from frozen, adding extra cooking time.
- Reheat: Warm leftovers in the oven at 180°C (350°F) until heated through.
Nutrition Value (per serving):
- Calories: 450
- Carbohydrates: 30g
- Protein: 28g
- Fat: 20g
- Fiber: 3g
Final Words
Nigella’s Leftover Chicken Pie is a fantastic way to reinvent leftovers into a comforting and delicious dish. With its creamy filling and golden pastry, it’s a recipe that the whole family will love. Try it today and savor the flavors of this classic comfort food!
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Nigella Leftover Chicken Pie Recipe
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 6
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
This pie combines shredded leftover chicken with a rich, creamy sauce and vegetables encased in buttery shortcrust or puff pastry. Nigella’s version is a straightforward yet luxurious take on a classic British comfort food, perfect for weeknight dinners or cozy gatherings.
Ingredients
For the Filling
- Cooked Chicken (400g, shredded): Ideal for using up leftover roast chicken.
- Butter (50g): Adds richness to the sauce.
- Flour (50g): Thickens the creamy sauce.
- Chicken Stock (300ml): Forms the base of the sauce.
- Milk (200ml): Adds creaminess.
- Leek (1, finely sliced): Adds a mild onion flavor.
- Mushrooms (150g, sliced): Optional, for extra texture and flavor.
- Fresh Thyme (1 tsp): For a subtle herbaceous note.
- Salt and Pepper (to taste)
For the Pastry
- Shortcrust or Puff Pastry (1 sheet): Ready-made pastry saves time.
- Egg (1, beaten): For brushing the pastry to achieve a golden finish.
Instructions
Step 1: Preheat the oven
Preheat your oven to 200°C (400°F).
Step 2: Prepare the sauce
Melt the butter in a large saucepan over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux. Gradually whisk in the chicken stock and milk, stirring constantly until the sauce is smooth and thickened.
Step 3: Add the filling ingredients
Add the leeks and mushrooms (if using) to the sauce and cook for 5 minutes until softened. Stir in the shredded chicken and thyme. Season with salt and pepper. Let the filling cool slightly.
Step 4: Assemble the pie
Pour the filling into a pie dish. Roll out the pastry (if needed) and lay it over the filling. Trim the edges and crimp to seal. Use a knife to make small slits in the pastry to allow steam to escape.
Step 5: Brush with egg wash
Brush the pastry with beaten egg to give it a golden, glossy finish.
Step 6: Bake the pie
Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and crisp.
Step 7: Serve
Let the pie cool for a few minutes before serving. Slice and enjoy warm with your favorite sides.
