Sep 26

Chicken Pot Pies à la Nigella


Fresh from the oven ~ delicious Rosemary Chicken Pot Pies


Sitting at home, mindlessly trolling through an endless stream of youtube posts looking for food inspirations, I came across a Nigella Lawson episode of express meals in minutes. What struck me about this recipe was the ease of how it was all put together, with minimal mess to clean up after. PERFECT! Coz if there is one thing I hate is cleaning up the kitchen after a massive cookfest.


What I liked about this recipe was its simple ingredient list and that its all wholesome goodness. The gravy is thickened with flour which gives a gooey,velvety finish …. perfect on chilly autumn days. Now i am a huge fan of comfort food, and this Chicken Pot Pie recipe makes the top of my list. It is such a versatile recipe, anyone can do this, and I highly recommend it.


You can either do it exactly as Nigella does by watching her video (click the link), but here is my version. Creamy Rosemary Chicken Pot Pies.



You will need :

  • 6 slices smoked salami, cut or scissored into 1-inch strips
  • 1 teaspoon garlic infused oil
  • 2 cups brown field mushrooms, sliced into 1/4-inch pieces
  • 1 cup red capsicum diced
  • 8 ounces chicken thigh filets cut into 1-inch pieces
  • 2 1/2 tablespoons all-purpose flour
  • 1 teaspoon dried rosemary
  • 1 tablespoon butter
  • 200 mls hot chicken stock
  • 50 mls cream
  • 1 (13-ounce) 9 by 16-inch sheet all-butter ready-rolled puff pastry


  1. Start by pre-heating the oven to 180°C.
  2. Then fry up the smoked salami strips and mushrooms to soften in the garlic oil. Then add in the capsicum and butter.
  3. As the mushrooms, salami and capsicum are cooking, place chicken thigh fillets into a ziplock bag (or sandwich bag), and sprinkle with rosemary and flour. Give it a good shake to dredge thoroughly.
  4. Add everything to the pot all at once and stir to mop up all the oil, butter and juices. You will get a thick pasty mess …. but don’t panic, coz that’s a good thing. You want to stir this around a little so you cook the dough and eliminate the rawness. Essentially what you are making is called a roux (pronounced -roo).
  5. Now add in the hot chicken stock, and when you do keep stirring to break up any lumps that begin to form. The liquid will absorb all the flour and will thicken almost immediately.
  6. Finish off with a splash (be generous) of cream. I like cooking with cream because it sorta gives a wonderful finish and a very satisfying creaminess to a dish. I’m sure Ms Lawson would agree with me here.
  7. When all the liquid has come together into gooey perfection, ladle the filling into pie pots or deep ramekin dishes. Cut 2cm strips of pastry and line the lip of each ramekin so that the lid will have something to hold on to and prevent bubbling spillages over the sides. We don’t want to waste any of that sauce, now do we.
  8. Then cut out enough pastry to fit over the top of the ramekin dishes. This does not have to look perfect. Puncture a hole in the centre for the steam to escape.
  9. Brush lids with an egg-wash (which is basically a mixture of egg yolks and some cream) to ensure the pies come out with perfect golden domes.
  10. Bake for 20 – 25 mins and enjoy these AWESOME pies.



Filling of Chicken, Peppers, Smoked Salami and Rosemary


Permanent link to this article: http://foodflurries.com/savoury/chicken-pot-pies-a-la-nigella

1 ping

  1. Rosemary Lamb Pies with Red Wine Gravy » Food Flurries

    […] you liked this post (or simply like pie recipes) then check out my Chicken Pot Pie recipe […]

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