Nigella Chicken And Mushroom Pie

This comforting pie brings together tender strips of chicken thigh, juicy mushrooms and soft cheese, all wrapped beneath a crisply puffed golden-pastry crust. I love how it combines everyday ingredients into a dish that feels just a bit special — the kind I happily sit down to after a busy day, and that’s comforting without being overly heavy.

Why You’ll Love This Recipe

I’ll be honest: I like recipes that feel a little indulgent yet come together without too much fuss. This one hits that sweet spot. The combination of chicken thigh (so juicy), mushrooms (so earthy), soft cheese (so creamy) and puff pastry (so flaky) gives you layers of texture and flavour. The greens on the side lighten the plate and make it feel more balanced. Also, it’s versatile enough to become a favourite for week-night dinners or a cosy weekend supper.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
1 tbsp vegetable oil
2 onions, finely chopped
380 g mushrooms, sliced
600 g skinless chicken thigh fillets, cut into 1 cm strips
2 garlic cloves, crushed
2 tbsp plain flour
1 reduced-salt chicken stock cube, made up to 300 ml
100 g soft cheese
15 g fresh flat-leaf parsley, finely chopped
375 g pack of ready-rolled lighter puff pastry
1 egg, beaten
500 g fresh greens, stalks removed, leaves shredded

Directions

1. Preheat the oven to gas mark 7 (220 °C / 425 °F), or 200 °C fan (400 °F).
2. Heat the vegetable oil in a large deep frying pan over medium heat. Add the chopped onions and fry for about 5 minutes or until softened.
3. Add the sliced mushrooms and increase the heat to high; fry for another 5 minutes or until the mushroom liquid has evaporated.
4. Add the chicken strips and the crushed garlic to the pan; fry for approximately 5 minutes — the chicken doesn’t have to be fully cooked at this stage.
5. Stir in the plain flour and reduce the heat to medium. Gradually add the prepared (300 ml) chicken stock, stirring continuously until the mixture becomes smooth and combined.
6. Stir in the soft cheese and chopped parsley, then season well with salt and pepper to taste.
7. Pour the chicken-mushroom mixture into a deep baking dish (about 20 × 25 cm / 8 × 10 inches). Brush the rim of the dish lightly with some of the beaten egg.
8. Drape the ready-rolled puff pastry over the dish, trimming any excess with a sharp knife and crimping the edges to seal the pie.
9. Brush the top of the pastry with the remaining beaten egg and make a small slit in the center to allow steam to escape while baking.
10. Place the pie in the preheated oven and bake for 20-25 minutes or until the pastry has puffed up beautifully and is golden brown.
11. While the pie bakes, steam or cook the shredded fresh greens for about 8-10 minutes until tender, then season lightly.
12. Remove the pie from the oven, allow it to rest a few minutes, then serve with the greens on the side.

Servings and Timing

This recipe serves 6 people. The preparation time is about 20 minutes, and the baking time is roughly 20-25 minutes, giving a total time of approximately 45 minutes.

Variations

• Swap the chicken thighs for chicken breast if you prefer a leaner option (though I find thighs keep the dish juicier).
• Use a different soft cheese — for example, crème fraîche or light cream cheese — depending on what you have.
• Add extra vegetables into the filling: cooked diced carrots or peas work well for added colour and nutrition.
• Try a herb variation: add a little chopped thyme or rosemary in with the parsley for a more aromatic flavour.
• For a richer sauce, stir in a splash of white wine or dry sherry after cooking the mushrooms, before adding the stock.

Storage/Reheating

• Storage: Once cooled to room temperature, cover the pie and store it in the fridge for up to 3 days.
• Freezing: You can freeze the baked pie (or just the filling) for up to 3 months. To freeze, wrap it tightly in cling film and foil. Thaw overnight in the fridge before reheating.
• Reheating: Preheat the oven to around 180 °C (350 °F). Reheat the pie for about 15-20 minutes (or longer if cold from fridge), until piping hot all the way through and the pastry has crisped up again. If the top is getting too dark, cover loosely with foil.
• For individual slices, you can reheat in an air-fryer or a toaster oven at about 160-170 °C for 5-7 minutes until warmed through.

FAQs

What kind of puff pastry should I use?

I use a ready-rolled lighter puff pastry for ease — it saves time and comes out beautifully flaky. If you prefer, you can use a traditional all-butter puff pastry for richer flavour.

Can I use chicken breast instead of thigh fillets?

Yes — chicken breast is fine if you prefer leaner meat. Just be careful not to overcook it, as breast can dry out faster than thigh meat.

Can I make the filling ahead of time?

Absolutely. I often prepare the filling, cool it down quickly and refrigerate it. Then assemble the pie when I’m ready to bake, adding a few extra minutes to the cooking time as needed.

My pastry bottom got soggy — how can I avoid that?

Make sure the mushroom liquid is well evaporated before you add the chicken and sauce — that helps prevent excess moisture. Also, ensure the pastry rim is well sealed and the pastry sheet is laid smoothly over the dish.

What greens go best with this pie?

I use shredded fresh greens such as spinach, kale or a mix of tender leafy greens — stalks removed so they cook evenly. Steam or sauté them lightly with a bit of garlic and seasoning.

Can this recipe be made gluten-free?

Yes and no — you would need to substitute the plain flour with a gluten-free blending flour, and choose a gluten-free puff pastry. The rest of the ingredients are naturally gluten-free provided your stock cube and soft cheese are labelled so.

How do I know when the pie is done?

The pastry should be golden brown and puffed up. Open the oven carefully and check that the filling is bubbling around the edges and the chicken is thoroughly cooked (no pink showing). It may be helpful to test with a knife in the centre.

Can I add more herbs or spices?

Yes — for example, adding dried thyme or a pinch of nutmeg can give a subtle warmth. I often add freshly ground black pepper and a little extra parsley for freshness.

Is there a vegetarian version of this dish?

You could make a vegetarian variant by omitting the chicken and instead using extra mushrooms, cooked lentils or white beans. Use vegetable stock instead of chicken stock. The rest of the steps remain the same.

How large should the baking dish be?

A dish about 20 × 25 cm (8 × 10 inches) works well for the quantities listed. If you use a different size, just ensure the pastry sheet covers the dish with a little overhang for crimping.

Conclusion

I truly enjoy this pie as a cosy, satisfying dish — it strikes a lovely balance between comfort food and something I’d happily serve for a family dinner. The flavours are familiar but elevated through the creamy sauce, the freshness of cray greens and that wonderful golden crust. I hope you find as much joy in making and eating it as I do.

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