Nigella Leftover Chicken Pie Recipe

This easy chicken pie is the perfect way to use up leftover chicken! The creamy filling is packed with shredded chicken, mixed veggies, and a rich, savory sauce, all baked inside a golden, flaky crust. It’s pure comfort food and perfect for a cozy family meal.

Ingredients Needed:

• 1 box refrigerated pie crusts at room temp (14.1 ounces)
• ⅓ cup butter
• ⅓ cup chopped onion or 1.5 Tb dried onion
• ⅓ cup flour
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon poultry seasoning
• 1 ¾ cup chicken broth/stock
• ½ cup milk I used 2%
• 2 ½ cups cooked, shredded chicken
• 2 cups frozen mixed veggies thawed

How To Make Leftover Chicken Pie Recipe?

1. Preheat the oven: Set the oven to 220°C. Place one pie crust in a 9-inch pie plate and set aside.
2. Cook the onions: Melt butter in a saucepan over medium heat. Add chopped onion and cook for 2 minutes until soft.
3. Make the sauce: Stir in flour, salt, pepper, and poultry seasoning. Cook for 1 minute until thick.
4. Add liquid: Slowly whisk in milk and chicken broth, stirring constantly, until the sauce thickens and becomes smooth.
5. Mix in chicken and veggies: Stir in the shredded chicken and thawed mixed vegetables. Remove from heat.
6. Assemble the pie: Pour the filling into the prepared pie crust. Place the second crust on top, seal the edges, and cut a few small slits in the top to let steam escape.
7. Bake: Place in the oven and bake for 30-40 minutes until golden brown. Cover the edges with foil in the last 15-20 minutes to prevent burning.
8. Cool & serve: Let the pie rest for 5 minutes before slicing and serving.

Recipe Tips:

• Use Cold Pie Crust for the Best Flakiness: Keep the pie crust cold before baking to get a crispy, flaky texture. If it gets too soft, place it in the fridge for 10-15 minutes before using.
• Thicken the Filling Properly: Cook the flour and butter mixture for at least 1 minute before adding liquid. This helps remove the raw flour taste and makes the sauce thick and smooth.
• Let the Filling Cool Before Assembling: A hot filling can make the pie crust soggy. Let the mixture cool slightly before pouring it into the crust to keep the bottom crisp.
• Seal the Crust Edges Well: Press the top and bottom crust together firmly to prevent leaks. You can use a fork or your fingers to crimp the edges for a tight seal.
• Cover the Edges While Baking: The edges of the pie crust brown faster than the center. Cover them with foil during the last 15-20 minutes of baking to prevent burning while the rest of the pie cooks evenly.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover chicken pie cool to room temperature. Then, cover it tightly or place it in an airtight container and refrigerate for up to 3 days.
• Freeze: Wrap the pie well in foil or a freezer-safe container and freeze for up to 3 months.
• Reheat: Set the air fryer to 160°C. Place the slice in the basket and heat for 5-7 minutes or until crispy and warm.

Nutrition Facts:

• Calories: 576 kcal
• Total Fat: 33g
• Saturated Fat: 13g
• Cholesterol: 73mg
• Sodium: 889mg
• Potassium: 433mg
• Total Carbohydrate: 48g
• Dietary Fiber: 4g
• Sugars: 1g
• Protein: 23g

Nigella Leftover Chicken Pie Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

576

kcal

This easy chicken pie is the perfect way to use up leftover chicken! The creamy filling is packed with shredded chicken, mixed veggies, and a rich, savory sauce, all baked inside a golden, flaky crust. It’s pure comfort food and perfect for a cozy family meal.

Ingredients

• 1 box refrigerated pie crusts at room temp (14.1 ounces)

• ⅓ cup butter

• ⅓ cup chopped onion or 1.5 Tb dried onion

• ⅓ cup flour

• ½ teaspoon salt

• ¼ teaspoon pepper

• 1 teaspoon poultry seasoning

• 1 ¾ cup chicken broth/stock

• ½ cup milk I used 2%

• 2 ½ cups cooked, shredded chicken

• 2 cups frozen mixed veggies thawed

Directions

• Preheat the oven: Set the oven to 220°C. Place one pie crust in a 9-inch pie plate and set aside.
• Cook the onions: Melt butter in a saucepan over medium heat. Add chopped onion and cook for 2 minutes until soft.
• Make the sauce: Stir in flour, salt, pepper, and poultry seasoning. Cook for 1 minute until thick.
• Add liquid: Slowly whisk in milk and chicken broth, stirring constantly, until the sauce thickens and becomes smooth.
• Mix in chicken and veggies: Stir in the shredded chicken and thawed mixed vegetables. Remove from heat.
• Assemble the pie: Pour the filling into the prepared pie crust. Place the second crust on top, seal the edges, and cut a few small slits in the top to let steam escape.
• Bake: Place in the oven and bake for 30-40 minutes until golden brown. Cover the edges with foil in the last 15-20 minutes to prevent burning.
• Cool & serve: Let the pie rest for 5 minutes before slicing and serving.

Notes

• Use Cold Pie Crust for the Best Flakiness: Keep the pie crust cold before baking to get a crispy, flaky texture. If it gets too soft, place it in the fridge for 10-15 minutes before using.
• Thicken the Filling Properly: Cook the flour and butter mixture for at least 1 minute before adding liquid. This helps remove the raw flour taste and makes the sauce thick and smooth.
• Let the Filling Cool Before Assembling: A hot filling can make the pie crust soggy. Let the mixture cool slightly before pouring it into the crust to keep the bottom crisp.
• Seal the Crust Edges Well: Press the top and bottom crust together firmly to prevent leaks. You can use a fork or your fingers to crimp the edges for a tight seal.
• Cover the Edges While Baking: The edges of the pie crust brown faster than the center. Cover them with foil during the last 15-20 minutes of baking to prevent burning while the rest of the pie cooks evenly.