Nigel Slater Pot Pie Recipe

Peri Peri Chicken Pie

A warm and comforting recipe from Nigel Slater’s new book, A Year Of Good Eating. 

  •  8 chicken thighs
  • 3 red onions
  • 2 medium-hot red chilies
  • 10 g oregano leaves
  • 4 cloves garlic
  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 1 tbsp Worcestershire sauce
  • 2 tbsp celery seeds
  • 1 lime, juiced
  • 2 tbsp plain flour
  • 5 large tomatoes



  • 325 g puff pastry
  • Small egg, beaten
Directions Yield:  Serves 4 to 6
  1. Remove skin from chicken thighs, then cut meat from bones into large chunks. Peel and thinly slice onions.
 Put chilies, oregano, garlic, vinegar, oil, Worcestershire sauce, celery seeds and lime juice into food processor and blitz. Scrape out peri peri seasoning into large pan and cook over moderate heat, as it starts to sizzle, stir in onions. Cook over moderate heat for a few minutes, stirring from time to time, then add chicken pieces.
  1. Continue cooking for 7 or 8 minutes, then scatter over flour and cook for 2 minutes more. Roughly chop tomatoes, and add them to pan with some salt, and continue cooking for about 20 minutes, stirring occasionally.
  1. Preheat oven to 400ºF. Roll out pastry to cover top of large, deep pie dish, leaving enough for an overhang. Tip chicken filling into pie dish, then lay pastry over surface and brush lightly with beaten egg. Bake for 35 to 45 minutes, till golden.
Recipe by:
Nigel Slater