British Pie Week | Nigella Lawson | Chicken, Mushroom and Spinach Puff Pastry Pie | Recipe

17 Mar

Last week (4th – 10th March 2013) was a special foodie week. It was British Pie Week. I’m British. So I baked the easiest midweek pie I could muster around a packed solid busy work week.


I’ve made Nigella’s Chicken and Bacon Pot Pie so many times its unbelievable. It’s so easy to make and looks perfect every time. I change bits and generally use whatever I can find in the fridge. The only compulsory additions are chicken, mushrooms and some sort of green veg (preferably broccoli or spinach). Here’s my own rough method.

  • Take two chicken breasts. Preferably skinless. Wash them with water, vinegar, lemon and salt (some people will think this is funny as not many people wash poultry!).
  • Cut them into smallish chunks. It’s much easier with scissors and means you don’t dirty a chopping board.
  • Put them in a plastic food bag with about three 1/2 tablespoons of flour. Add salt and pepper and some herbs. Tie the top of the bag so that there is a little air and SHAKE the bag so that the chicken is coated with the flour mixture.

chopped chicken in flour in a food bag

  • Take your ready made puff pastry sheet out of the fridge. I used Jus-Rol
  • Chop up about half a pack of mushrooms. In a saucepan, melt some butter, add the mushrooms and some crushed garlic (about 2-3 cloves). Use a wooden spoon for this. Once the mushrooms are cooked, have absorbed the butter and the garlic distributed, remove from the heat and tip into a bowl. Put aside.

mushrooms fried in butter

  • Boil the kettle.
  • Add a little bit of plain olive oil and tip in your floury chicken and herbs. Start to cook and brown the chicken. Don’t have the heat too high as you will burn your pan. Add a tiny bit more oil if you need to but not too much as remember you have the butter in the mushrooms.
  • Kettle should be boiled now. Add around 250mls of water to a jug with one chicken or beef or whatever stock cube you have in your cupboard as long as it isn’t fish. Stir and dissolve the cube.
  • Your chicken should pretty much be cooked now. You’ll have some brown bits at the bottom of the pan. This is fine. Pour in your stock and stir the chicken. Scrape the brown bits from the bottom of the pan to get everything nice and stew like (now you see why I said to use a wooden spoon). Pour in a splash of Marsala wine. I have this because I bought it the first time I made Nigella’s recipe but now I think white wine would work just fine.

chicken mushroom and spinach mixture in saucepan

  • What veg do you have in the fridge then? Broccoli? Green beans? Spinach? Wash and tip ONE of your veg in the pan with the chicken, add your mushrooms that have been sitting lonely on the side. I used a handful of spinach. Stir all. Turn the heat down to a simmer and put the lid on. Cook for about 5 mins depending on what veg you added.
  • Put oven onto gas mark 5.
  • In the meantime get your two pots you’re going to use as the base for your individual pies. Cut circles just a bit bigger than the rims out of your pastry. Cut two strips that will be used to line the rims. They need to reach all the way around. Butter the rims of the dishes.
  • Divide your chicken mixture into the two bowls and use the strips to wrap around the rim of the dishes. Put the circular lid on both and using a fork seal the edges all the way around. It will make it look pretty once it’s cooked too. You’ll have some leftover pastry. If you’re feeling creative, cut four little leaves out and stick two on the top of each pie.
  • Using a pastry brush, brush the pies with either milk or egg (I use milk) and put them both in the oven for about 20 mins or until perfectly brown.

chicken and mushroom pot pies pre-oven

Nigella Lawson Chicken and Mushroom Pastry Pot Pie

Nigella Lawson Chicken and Mushroom Pastry Pot Pie

Nigella Lawson Chicken and Mushroom Pastry Pot Pie

Serve! They’ll be hot! Be careful!

Love FoodieClaire x


4 Responses to “British Pie Week | Nigella Lawson | Chicken, Mushroom and Spinach Puff Pastry Pie | Recipe”

  1. rsmacaalay March 18, 2013 at 6:29 am #

    I love pies like this, so delicious and such a comfort meal

    • FoodieClaire March 19, 2013 at 7:41 pm #

      It’s the pastry. Pastry makes everything better 🙂

  2. France March 18, 2013 at 12:45 pm #

    Getting hungry!

    • FoodieClaire March 19, 2013 at 7:41 pm #

      Looking forward to hopefully catching the end of mussels season when I visit Antwerp with Samuel next week! 🙂

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