As winter draws to a close, many of us are still embracing the opportunity to enjoy hearty seasonal dishes that provide warmth during the lingering chilly evenings. Chicken pie stands out as the ultimate comfort food, and Nigella Lawson has crafted a remarkably simple recipe that makes this homely classic accessible to everyone.
Streamlining the Classic Chicken Pie
Nigella Lawson freely admits to cutting corners in her approach, insisting that using shop-bought pastry does not compromise the delicious result. On her website, she explains, "Making and rolling out your own pastry is not necessarily the speediest option, so I use bought, all-butter, ready-rolled puff pastry and feel perfectly fine about it." This practical tip saves time without sacrificing quality, making the recipe ideal for busy weeknights.
One-Pan Filling for Minimal Effort
Further simplifying the process, Nigella cooks the entire filling in just one frying pan, significantly reducing washing-up. She notes, "I make the pie even easier, by browning the chicken and making the sauce all in one go. And gold-crusted, welcoming pies for two people in half an hour is not bad going." This efficient method ensures a quick and satisfying meal with minimal cleanup.
Overwhelming Fan Praise
In the comments section of Nigella's website, legions of fans have heaped praise on the recipe's simplicity and flavour. One admirer gushed, "Love it! It's perfect for an easy supper. And I like the mushrooms with the chicken and the creamy stock." Another enthusiast chimed in, "An easy recipe with a delicious flavour. Will certainly make these regularly from now on." A third fan highlighted its versatility, commenting, "Pure comfort food. Great recipe. I suspect the filling will be good with rice or pasta as well. I am making these pies for dinner again tonight."
How to Make Nigella Lawson's Chicken Pie
You will need:
- 250g of chicken thigh fillets
- 125g of chestnut mushrooms
- 300ml of hot chicken stock
- Three rashers of streaky bacon
- 25g of plain flour
- One tablespoon of marsala
- One tablespoon of butter
- One teaspoon of olive oil
- Half a teaspoon of dried thyme
- 375g of ready-rolled puff pastry
You will require a pie dish for this recipe. If you do not have one, a muffin tin works brilliantly for creating several smaller individual portions, or alternatively use a baking dish to produce one generous pie serving two people.
Method:
- Heat your oven to 220°C (200°C for fan-assisted ovens, gas mark 7).
- Pop the bacon into a large frying pan and cook until it is lovely and crispy. Slice up the mushrooms and add them to the pan.
- Tip the flour and thyme into a bowl, then toss the chicken through to give it a good coating.
- Add the butter to the pan alongside the bacon and mushrooms, followed by the flour-dusted chicken. Stir everything until the chicken begins to turn golden and develops a nice colour.
- Pour in the chicken stock and marsala, allowing it to bubble away for five minutes until you have a lovely thick sauce.
- For the pastry topping, roll out a rim roughly one centimetre thick and position it around the edge of your pie dish. Dab the rim with water to ensure the pastry adheres properly.
- Spoon your chicken mixture into the dish and cut out a generous piece of pastry for the lid. Press the edges together using your fingertips or a fork's prongs to create a proper seal.
- Pop your pie in the oven and bake for 20 minutes. Once done, you will be rewarded with a beautifully golden, flaky and puffed-up pie.
This recipe exemplifies how Nigella Lawson transforms a traditional comfort dish into a quick and easy meal, perfect for cosy nights in during the winter season. With its straightforward steps and rave reviews, it is sure to become a staple in many households.
