Nigella Leftover Chicken Pie

I’ll be honest with you — I used to hate leftovers. They felt like homework on a plate. But then I stumbled into making this pie one gloomy Monday evening with nothing in the fridge except yesterday’s roast and a sad-looking sheet of pastry. And suddenly, “leftovers” became my favourite ingredient.

This Nigella-inspired leftover chicken pie is my go-to when I want proper comfort without faff. It’s creamy, herby, and tucked under golden puff pastry that does all the heavy lifting for you. It’s not showy, but it never disappoints.

And while this isn’t Nigella’s official recipe, it has her spirit: effortless, rich, and just indulgent enough to feel like you’re looking after yourself in the best way. All from scraps. Magic, really.

Ingredients

Here’s what you’ll need — nothing fancy, promise:

• 2 cups cooked chicken, shredded or chopped
  Leftover roast? Perfect. Even rotisserie works.
• 1 sheet puff pastry
  Keep one in the freezer. You’ll thank yourself later.
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup frozen or fresh veg (peas, carrots, corn — whatever’s around)
• ½ cup double cream
• 1 cup chicken stock
• A handful of fresh herbs (parsley or thyme both work)
• Salt and pepper, to taste

Optional but fab: a spoonful of Dijon mustard or a sprinkle of grated cheese.

How To Make It

1. Get your oven on — 190°C (375°F). You want it hot and ready for the pastry.
2. Sauté onion and garlic in a splash of oil or butter over medium heat. Cook until soft and just golden — don’t rush, this is the base of your flavour.
3. Add your vegetables and stir them through. Cook for a few minutes until they lose that raw edge.
4. Tip in the chicken, followed by the cream and stock. Give it a stir and let it bubble gently for 5–7 minutes until it thickens slightly. Not too runny, not too gloopy.
5. Season with salt, pepper, and herbs. Taste it. Adjust. Maybe a dash of lemon juice or mustard if it needs a kick.
6. Pour everything into a baking dish — I use a medium round pie dish, but anything ovenproof works.
7. Lay the pastry on top, press down the edges, and slice a few steam holes in the top. If you’ve got time, brush it with a bit of egg or milk.
8. Bake for 25–30 minutes or until the top is puffed, golden, and gloriously flaky.
9. Let it sit for 5–10 minutes before serving. The filling thickens and settles — and no one burns their mouth.

Common Mistakes

Why is my pie soggy?
You probably put the pastry on while the filling was still piping hot. Let it cool a bit, and always cut vents in the top to let steam out.

Why is it watery?
The filling needs to simmer until it thickens. If it’s too thin, stir in a teaspoon of flour or cornstarch.

Can I skip the cream?
You can, but you’ll lose some richness. A knob of butter or splash of milk can help balance it out.

I forgot to thaw my pastry. Help?
It happens. Run the sealed packet under cool water, or pop it on the counter while you prep the filling. Don’t microwave it unless you like pastry cement.

Storage & Reheating Tips

• Fridge: Keeps well for up to 4 days in an airtight container.
• Freezer: Freeze the whole pie or leftovers. Wrap tightly and label.
• Oven: Reheat at 160°C (320°F) for 20–25 minutes.
• Microwave: Handy, but the pastry goes soft.
• Air fryer: 180°C (350°F) for 8–10 minutes. Pastry perks right back up.

What To Serve It With

It’s a meal on its own. But if you’re feeling extra:

• Simple green salad — cuts through the richness.
• Roasted carrots or sprouts — earthy and sweet.
• Mashed potatoes — when you need a proper winter belly hug.

FAQs

Can I make this ahead of time?
Yes — assemble the pie, cover it, and keep it in the fridge overnight. Bake fresh when ready.

Can I use turkey instead?
Absolutely. It’s brilliant after Christmas.

Can I make this gluten-free?
Use gluten-free puff pastry and check your stock. Everything else is naturally gluten-free.

Can I freeze it before baking?
Yes! Assemble, wrap tightly, and freeze. Bake from frozen at 180°C for 45–50 minutes, or until piping hot.

Try More Recipes:

• Fish Lasagne Nigella
• Nigella Key Lime Pie
• Nigella Lemon Poppy Seed Cake