Nigella Chicken And Leek Pie

Alright, I’ll admit it. The first time I made this pie, I completely forgot to defrost the puff pastry. There I was, chicken poached, leeks sautéed, cream whisked into a sauce worthy of a standing ovation… and the pastry? Brick solid in the back of the freezer. Classic.

Nigella’s Chicken and Leek Pie is one of those deceptively simple comfort dishes — creamy, herby, flaky — that feels like a proper meal. But don’t let the word “pie” lull you into a false sense of ease. The filling needs time, the pastry needs patience, and your oven needs to actually be turned on (another mistake I may or may not have made once). Still, it’s the kind of dish that wins people over, even if your edges aren’t crimped like some Bake Off contestant’s.

Ingredients List

• 1 egg, beaten — For that glorious golden shine.
• 2 pounds bone-in, skin-on chicken legs (thighs and drumsticks) — More flavour from the bones and skin, trust me.
• 1 medium onion, quartered — Adds depth to the poaching broth.
• 3 sprigs parsley
• 1 small bunch thyme, divided — Half goes in the broth, half with the leeks.
• 6 sage leaves, divided — Savoury and grounding.
• 3 tablespoons unsalted butter, divided
• 2 leeks, thinly sliced — Their sweetness makes the whole pie sing.
• 2 tablespoons all-purpose flour — For thickening the sauce.
• 1/2 teaspoon Dijon mustard — Optional, but gives a subtle kick.
• 1/4 cup cream — Just enough for richness.
• Kosher salt and black pepper — Season as you go.
• 1 pound frozen puff pastry, thawed

How to Make It (Step-by-Step)

1. Poach the chicken
   In a big pot, toss in the chicken, onion, parsley, 3 sage leaves, and half the thyme. Cover with water and simmer gently for about 1 hour. It’ll smell like a little herb garden by the time you’re done.
2. Reduce the broth
   Lift the chicken out and let it cool. Meanwhile, keep simmering the broth until you’re left with about 1½ cups. Strain it. You don’t want herb bits floating around your creamy filling.
3. Shred the chicken
   Take off the skin, pull the meat off the bones, and shred it with your fingers. It’s oddly therapeutic, isn’t it?
4. Sauté the leeks
   In a pan, melt 1 tbsp butter. Add the sliced leeks, rest of the thyme, and remaining sage. Cook over medium heat for 4–5 minutes, until soft and slightly golden.
5. Mix with chicken
   Add the leeks to the shredded chicken in a big bowl and give it a gentle stir.
6. Make the sauce
   In a separate pan, melt the remaining 2 tbsp butter, then stir in the flour. Cook for about 2 minutes — it should smell toasty, not raw. Slowly whisk in the reduced broth and the mustard. Let it bubble until thickened.
7. Finish the filling
   Off the heat, whisk in the cream, salt, and pepper. Pour it over the chicken and leeks. Give it a stir and let it cool completely. (I know it’s hard to wait, but warm filling will ruin your pastry.)
8. Preheat the oven
   200°C (400°F). Line a baking tray with parchment.
9. Assemble the pie
   Roll out your thawed (ahem) puff pastry into two rectangles. Lay one on the tray. Spoon the filling on, keeping a 1-inch border.
10. Seal and finish
    Brush the border with egg wash, lay the second sheet on top, and press the edges down with a fork or your fingers. Cut a few little steam vents in the top and give it a final egg wash.
11. Bake
    Into the oven for 20–25 minutes, or until puffed, golden, and fragrant enough to make the neighbours jealous.
12. Let it rest
    Just 10 minutes. Enough time to pour yourself a glass of wine or finish making the sides.

Common Mistakes

Why is my pie soggy?
You probably didn’t let the filling cool before wrapping it in pastry. Hot filling = pastry disaster.

Why does the sauce taste bland?
Salt in layers. Season the chicken broth, the sauce, and taste before you bake. Don’t rely on the puff pastry to save bland filling.

Can I skip the mustard?
Yes, but it adds a gentle brightness. Not sharp — just enough to wake everything up.

Why did the pastry split open?
You might’ve overfilled it, or skipped the egg wash. Those little steps do make a difference.

Storage & Reheating

Fridge:
Leftovers will keep for 3–4 days in an airtight container.

Freezer:
Slice the pie and wrap each piece in foil. Freeze for up to 2 months. Label it — or you’ll forget what it is, like I always do.

Reheat:

• Oven: 180°C (350°F), 15–20 mins. Keeps the pastry crispy.
• Air Fryer: 160°C for 8–10 mins. Fast and crunchy.
• Microwave: 2 mins on high, but the pastry may go a bit soft.

What to Serve With It

• Mashed potatoes — No notes. Just do it.
• Steamed greens or buttered peas — Bit of colour and freshness.
• A sharp little salad — Especially if you’re doing it for lunch. Rocket + lemon = bang-on balance.

FREQUENTLY ASKED QUESTIONS

Can I make it ahead of time?
Yes — you can assemble the whole pie, keep it in the fridge overnight, and bake it straight from chilled the next day.

Can I use leftover roast chicken?
Absolutely. Just skip the poaching step and use chicken stock for the sauce.

Can I use shortcrust pastry instead?
You can, but puff pastry is what gives this pie its luxurious lightness. Shortcrust will make it a bit denser — more rustic pub-style.

Can I make it vegetarian?
Sure — use mushrooms and sautéed leeks with veggie stock and a splash of white wine. Still dreamy.

Try More Nigella Recipes:

• Nigella Lasagne Of Love
• Nigella Lawson Chicken Lasagna
• Nigella Chicken Stroganoff

Nutrition Facts

Amount Per Serving

• Calories 284.6
• Calories from Fat 76.5
• Total Fat 8.5g
• Saturated fat 3.4g
• Cholesterol 87.3mg
• Sodium 163.2mg
• Potassium 529mg
• Carbohydrates 19.3g
• Net carbs 17.8g
• Fiber 1.5g
• Sugar 2.4g
• Protein 30.8g