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The only chicken pie recipe you will ever need!

Nigel Slater is now a cooking hero of mine! After I had mocked my mother for using his recipes I totally had egg on my face when over Christmas she busted out his chicken and leek pie – it was awesome! It was this recipe, that can be found on BBC Food, which inspired me to get my cook on and create, what I am feeling brave enough to say is, the only chicken pie recipe that you will ever need!


The best part for me… It’s super simple to make, you can get it ready before people come over and all of the ingredients are easily found – no random things in this pie thank you very much!

Now, I have cooked this bad boy several times and everyone loves it! But this pie only has a lid on it – this has caused debate if it really is a pie or just a casserole with a lid… The reason I only put a lid on it, is personally I don’t like too much pastry – I like a pie to have a big thick filling and not over shadowed by pastry. It is of course a personal preference and if you’re a pastry lover it will work just as well!

Let’s crack on!


4-5 Chicken thighs

8-10 peppercorns

1 small while onion

1-3 bay leafs

Milk (enough to cover chicken pieces) – I used Skimmed, but any milk you have will work

6 smoked rashers of streaky bacon (cut into postage stamp-size pieces)

30g butter

3 leeks (sliced into discs)

3 tbsp plain flour

3 big tsp Dijon mustard

1 pack of puff pastry (or homemade pastry)

1 egg (beaten – for glazing)

2 tbsp parmesan (grated – for topping)

Serve with new potatoes, green beans and lots of thick gravy!

1. Pre-heat your oven to 200C/Gas 6.
2.In a saucepan add the chicken and cover with the milk. Add your peppercorns, onion and bay leaf and give it a little stir.
3. Bring it all to the boil and simmer for 25 minutes until the chicken is cooked.
4.Meanwhile, fry the bacon in the butter.
5. Add the sliced leeks and allow to soften. (If this happens before your chicken is done just turn off the heat and let it sit in the pan.)
6. When the chicken is cooked remove from the milk and flake/pull the chicken meat with 2 forks on a chopping board. Add to the pan with the leeks and bacon. (Do not discard the milk).
7. Then add the flour to the mix, stir it in well and cook through for two minutes.
8. Add the milk through a sieve (to remove peppercorns and bay leaf). Add the Dijon mustard. Stir constantly for a few minutes to make a thick sauce.
9.Poor your mixture into a casserole dish. (If you are preparing ahead of time, just place foil over the top.)
10. Roll out the sheet of puff pastry to a rectangular shape at a pound coin thickness. Lay it over the top of your pie gently pushing the edges down and under (creating a lip).
11. Brush the pie with a beaten egg, sprinkle the grated Parmesan over the top and cut 3 small slices with a sharp knife.
Bake in the oven for 35-45 minutes and then serve! My recommendation – have loads of gravy and eat it all by itself!

2 comments on “The only chicken pie recipe you will ever need!

  1. emilylewis90
    March 6, 2014

    This looks good!

  2. ThomThom
    March 27, 2014

    That looks SERIOUSLY good!!

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This entry was posted on February 18, 2014 by in Food and tagged , , , , , , , , , , , .

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