This delicious and creamy Chicken and Mushroom Pie is a quick, easy meal that’s perfect for any night of the week. Inspired by Nigella Lawson’s recipe, it’s made with simple, everyday ingredients and topped with golden, flaky puff pastry. It’s the perfect comfort food for cozy evenings, and you can customize it with your favorite greens!
Ingredients Needed:
- 1 tbsp vegetable oil
- 2 onions, finely chopped
- 380g mushrooms, sliced
- 600g skinless chicken thigh fillets, cut into 1cm strips
- 2 garlic cloves, crushed
- 2 tbsp plain flour
- 1 reduced-salt chicken stock cube, made up to 300ml
- 100g soft cheese
- 15g fresh flat-leaf parsley, finely chopped
- 375g pack of ready-rolled lighter puff pastry
- 1 egg, beaten
- 500g fresh greens, stalks removed, leaves shredded
How To Make Chicken And Mushroom Pie?
- Preheat the Oven: Preheat your oven to gas mark 7 (220°C / 425°F), or 200°C fan (400°F).
- Cook the Onions and Mushrooms: Heat the vegetable oil in a large, deep frying pan over medium heat. Add the chopped onions and fry for 5 minutes until softened. Stir in the sliced mushrooms and turn up the heat to high, frying for another 5 minutes or until the mushroom liquid evaporates.
- Cook the Chicken and Garlic: Add the chicken strips and crushed garlic to the pan, frying for 5 minutes. The chicken doesn’t need to be cooked through at this stage.
- Make the Sauce: Stir in the flour and reduce the heat to medium. Gradually add the prepared chicken stock, stirring constantly until the mixture becomes smooth and combined. Stir in the soft cheese and parsley, then season well with salt and pepper.
- Assemble the Pie: Pour the chicken mixture into a deep 20 x 25cm (8 x 10-inch) baking dish. Brush the lip of the dish with a little beaten egg. Drape the ready-rolled puff pastry over the dish, trimming any excess pastry with a sharp knife. Crimp the edges to seal the pie.
- Finish with the Egg Wash: Brush the top of the pastry with the remaining beaten egg and make a small slit in the center of the pastry to allow steam to escape while baking.
- Bake the Pie: Place the pie in the preheated oven and bake for 20-25 minutes, or until the pastry is puffed up and golden brown.
- Prepare the Greens: While the pie bakes, steam the greens for 8-10 minutes until tender. Season and serve with the pie.
Recipe Tips:
- Choose skinless chicken thighs: They keep the filling juicy and full of flavor.
- Cook the mushrooms well: Let them release and cook off the liquid to avoid a soggy pie.
- Season generously: Add salt and pepper to the filling to bring out the flavors. Taste and adjust as needed!
- Seal the pastry edges: Crimp the pastry tightly so no filling leaks out.
- Cool the pie a little: Let it sit for a few minutes before slicing to make it easier to serve.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Chicken and Mushroom Pie cool to room temperature. After that, cover it tightly and store it in the fridge for up to 3 days.
- Freeze: Let the pie cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. To thaw, put it in the fridge overnight before serving.
- Reheat: Preheat the air fryer to 180°C (350°F). Place the pie in the basket and heat for 5-7 minutes, checking halfway through to avoid overcooking.
Nutrition Facts:
- Calories: 506 kcal
- Total Fat: 22g
- Saturated Fat: 7g
- Cholesterol: 72mg
- Sodium: 710mg
- Potassium: 416mg
- Total Carbohydrate: 37g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 35g
Try More Nigella Lawson Recipes:
- Nigella Chicken And Ham Pie
- Nigella Chicken And Chorizo Tray Bake
- Nigella Chicken And Bean Casserole Recipe
Nigella Chicken And Mushroom Pie Recipe
Description
This delicious and creamy Chicken and Mushroom Pie is a quick, easy meal that’s perfect for any night of the week. Inspired by Nigella Lawson’s recipe, it’s made with simple, everyday ingredients and topped with golden, flaky puff pastry. It’s the perfect comfort food for cozy evenings, and you can customize it with your favorite greens!
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to gas mark 7 (220°C / 425°F), or 200°C fan (400°F).
- Cook the Onions and Mushrooms: Heat the vegetable oil in a large, deep frying pan over medium heat. Add the chopped onions and fry for 5 minutes until softened. Stir in the sliced mushrooms and turn up the heat to high, frying for another 5 minutes or until the mushroom liquid evaporates.
- Cook the Chicken and Garlic: Add the chicken strips and crushed garlic to the pan, frying for 5 minutes. The chicken doesn’t need to be cooked through at this stage.
- Make the Sauce: Stir in the flour and reduce the heat to medium. Gradually add the prepared chicken stock, stirring constantly until the mixture becomes smooth and combined. Stir in the soft cheese and parsley, then season well with salt and pepper.
- Assemble the Pie: Pour the chicken mixture into a deep 20 x 25cm (8 x 10-inch) baking dish. Brush the lip of the dish with a little beaten egg. Drape the ready-rolled puff pastry over the dish, trimming any excess pastry with a sharp knife. Crimp the edges to seal the pie.
- Finish with the Egg Wash: Brush the top of the pastry with the remaining beaten egg and make a small slit in the center of the pastry to allow steam to escape while baking.
- Bake the Pie: Place the pie in the preheated oven and bake for 20-25 minutes, or until the pastry is puffed up and golden brown.
- Prepare the Greens: While the pie bakes, steam the greens for 8-10 minutes until tender. Season and serve with the pie.
Notes
- Choose skinless chicken thighs: They keep the filling juicy and full of flavor.
- Cook the mushrooms well: Let them release and cook off the liquid to avoid a soggy pie.
- Season generously: Add salt and pepper to the filling to bring out the flavors. Taste and adjust as needed!
- Seal the pastry edges: Crimp the pastry tightly so no filling leaks out.
- Cool the pie a little: Let it sit for a few minutes before slicing to make it easier to serve.
Nigella Chicken And Mushroom Pie Recipe