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.