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lauren8763

Delicious chicken pot pie (Nigella)

Made this for my wife and daughter and it was 100 percent worth it! With it's crispy puff pastry top and creamy mushroom and bacon filling it will definitely satisfy the whole family. The recipe and method on how to make it are below* (and in the videos description). If you make it, enjoy and spread the word about this awesome dish!

*INGREDIENTS

Serves: 4

(METRIC CUPS)

Streaky bacon (cut into 2.5cm / 1" strips) x6

Garlic infused olive oil, 2 teaspoon or 30g

Chestnut mushrooms, 500 grams (sliced into 5mm/eighth inch pieces)

Chicken thigh fillets (cut into 2.5cm/1 inch pieces) 500 grams

Plain flour 50 grams

Dried thyme 2g or 1 teaspoon

Butter 30g or 2 tablespoon

Chicken stock, 600 millilitres

Marsala 2 tablespoon

Puff Pastry 750g (all-butter, ready-rolled sheets (23 x 40cm / 9 1/2 x 9½ inch)


(METHOD)

Preheat the oven to 220°C/200°C Fan/gas mark 7/425ºF.


TLDR...

Fry bacon, add mushrooms in pan.

Shake chicken, flour and thyme in bag.

Add butter to pan.

Add chicken to pan.

Brown chicken.

Add chicken stock.

Simmer 5 mins

Done :D


And here some little details to be more specific:


In a heavy-based frying pan, fry the streaky bacon strips in the oil until beginning to crisp, then add the sliced mushrooms and soften them in the pan with the streaky bacon.


Turn the chicken strips in the flour and thyme (you could toss them about in a freezer bag), and then melt the butter in the streaky bacon-and-mushroom pan before adding the floury chicken and all the flour left in the bag. Stir around with the streaky bacon and mushrooms until the chicken begins to color.


Pour in the hot stock and Marsala, stirring to form a sauce, and let this bubble away for about 5 minutes.


Take two 300ml / 1¼ cup pie-pots (if yours are deeper, don't worry, there will simply be more space between contents and puff pastry top) and make a pastry rim for each one - by this I mean an approx. 1cm / ½ inch strip curled around the top of each pot. Dampen the edges with a little water to make the pastry stick.


Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the two pots.


Dampen the rim of the pastry again and then pop on the lid of each pie, sealing the edges with your fingers or the underneath of the prongs of a fork.


Cook the pies for about 20 minutes turning them around halfway through cooking. Once cooked, they should have puffed up magnificently.


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