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Nigella Leftover Chicken Pie Recipe

Nigella Leftover Chicken Pie
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Nigella Leftover Chicken Pie is a classic British-style savory pie made using cooked chicken—usually leftover roast chicken—combined with vegetables, stock, milk or cream, and a flaky pastry topping. Instead of discarding extra chicken, you transform it into a new and delicious meal. The dish is flexible, budget-friendly, and designed to minimize food waste while delivering rich, homely flavor. Nigella Lawson’s cooking style celebrates ease, comfort, and warmth, and this pie captures all three.

Ingredients

Scale

  • 2–3 cups cooked leftover chicken, shredded

  • 1 sheet puff pastry (ready-made)

  • 1 onion, finely chopped

  • 2 cloves garlic, minced

  • 1–2 carrots, diced

  • 1 cup peas or mixed vegetables

  • 2 tbsp butter

  • 2 tbsp flour

  • 1 cup chicken stock

  • ½ cup milk or cream

  • Salt and pepper to taste

  • Thyme or parsley (optional)

  • 1 egg (for egg wash)

Instructions

  • Prepare the base – Heat butter in a frying pan and sauté onions, garlic, and carrots until soft.

  • Make the roux – Stir in flour and cook for 1 minute to remove the raw taste.

  • Add liquids – Gradually pour in chicken stock and milk/cream, stirring until thick and smooth.

  • Mix the filling – Fold in shredded leftover chicken, peas, herbs, salt, and pepper.

  • Transfer to dish – Pour the creamy mixture into your pie dish and spread it evenly.

  • Add pastry – Place puff pastry over the top, trim edges, and crimp with a fork.

  • Brush & bake – Brush with egg wash and bake at 200°C (400°F) for 20–25 minutes or until golden.

Find it online: https://chefnigellarecipes.uk/nigella-leftover-chicken-pie/