Jamie Oliver’s Chicken Pie is a comforting, hearty dish featuring tender chicken, creamy sauce, and golden, flaky pastry. Packed with flavor, this recipe is a family favorite that’s perfect for any occasion, whether a cozy weeknight dinner or a weekend feast.
1. What Is Jamie Oliver’s Chicken Pie?
Jamie Oliver’s Chicken Pie combines cooked chicken pieces in a creamy, herb-infused sauce with seasonal vegetables, encased in a buttery puff pastry crust. This pie is known for its balance of rich flavors and ease of preparation, making it approachable for home cooks.
Why Is It So Popular?
- Comfort Food Classic: Warm, creamy, and satisfying.
- Simple Ingredients: Uses everyday staples and fresh herbs.
- Flexible: Easy to customize with different vegetables or proteins.
Perfect For:
- Family dinners
- Special occasions
- Batch cooking
2. Ingredients for Jamie Oliver’s Chicken Pie
For the Filling:
- Chicken: 2½ cups (about 500g), cooked and shredded or diced (roast or leftover works well).
- Olive Oil: 2 tablespoons.
- Onion: 1 large, finely chopped.
- Carrots: 2 medium, diced.
- Celery Stalks: 2, diced.
- Mushrooms: 1 cup, sliced (optional).
- Garlic: 2 cloves, minced.
- Thyme: 1 teaspoon fresh, or ½ teaspoon dried.
- Flour: 2 tablespoons, for thickening.
- Chicken Stock: 2 cups.
- Milk or Cream: ½ cup.
- Dijon Mustard: 1 tablespoon.
- Salt and Pepper: To taste.
For the Pastry:
- Puff Pastry: 1 sheet (store-bought or homemade), thawed if frozen.
- Egg Yolk: 1, beaten with 1 tablespoon water, for egg wash.
3. Preparing the Chicken Pie Filling
1. Cook the Vegetables:
- Heat olive oil in a large skillet or pan over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes until softened.
2. Add the Garlic and Herbs:
- Stir in the minced garlic and thyme, cooking for another minute until fragrant.
3. Add the Mushrooms (Optional):
- If using mushrooms, add them now and cook for 3-4 minutes until softened.
4. Make the Sauce:
- Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste. Gradually pour in the chicken stock while stirring, followed by the milk or cream.
5. Add the Chicken:
- Stir in the cooked chicken and Dijon mustard. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens. Season with salt and pepper to taste. Remove from heat and let cool slightly.
4. Assembling the Chicken Pie
1. Preheat the Oven:
- Preheat your oven to 400°F (200°C).
2. Prepare the Dish:
- Transfer the cooled chicken filling to a pie dish or casserole dish.
3. Roll Out the Pastry:
- Roll out the puff pastry on a lightly floured surface if necessary. Drape it over the pie dish, trimming any excess and pressing the edges to seal.
4. Decorate the Pastry (Optional):
- Use the trimmed pastry to create shapes or patterns for decoration.
5. Add Egg Wash:
- Brush the pastry with the beaten egg yolk for a glossy, golden finish.
5. Baking the Chicken Pie
1. Bake the Pie:
- Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is puffed and golden brown.
2. Rest Before Serving:
- Let the pie cool for 5 minutes before slicing and serving.
6. Serving Jamie Oliver’s Chicken Pie
1. Plate and Enjoy:
- Serve warm, straight from the dish, with a side of mashed potatoes, green beans, or a fresh salad.
2. Pair With:
- A crisp white wine or sparkling water for a refreshing contrast.
7. Tips for Perfect Chicken Pie
- Cool the Filling: Let the filling cool slightly before adding the pastry to prevent a soggy crust.
- Vent the Pastry: Make small slits in the top of the pastry to allow steam to escape while baking.
- Use Leftover Chicken: Rotisserie or leftover roast chicken works perfectly.
- Season Generously: Ensure the filling is well-seasoned before assembling the pie.
8. Variations to Try
1. Turkey Pie:
- Replace chicken with leftover turkey for a post-holiday twist.
2. Vegetarian Option:
- Substitute chicken with a mix of roasted vegetables like butternut squash, zucchini, and spinach. Use vegetable stock in the sauce.
3. Cheesy Chicken Pie:
- Add ½ cup of shredded cheddar or Parmesan to the sauce for extra richness.
4. Herby Crust:
- Mix dried herbs like thyme or parsley into the pastry for a flavorful crust.
FAQs
1. Can I make this pie ahead of time?
Yes, prepare the filling and assemble the pie up to a day in advance. Store covered in the refrigerator and bake fresh when ready.
2. Can I freeze chicken pie?
Yes, freeze the unbaked pie tightly wrapped in foil. Bake from frozen, adding an extra 10-15 minutes to the cooking time.
3. What can I use instead of puff pastry?
Use shortcrust pastry for a more traditional pie or biscuit dough for a rustic option.
4. Can I add more vegetables?
Absolutely! Peas, corn, or green beans are great additions.
5. How do I prevent a soggy crust?
Ensure the filling is not too wet, and cool it before adding the pastry.
6. Can I make mini chicken pies?
Yes, use muffin tins to create individual servings. Adjust the baking time to about 20 minutes.
7. What if I don’t have a pie dish?
Use a cast-iron skillet or any ovenproof dish of similar size.
8. How do I reheat leftovers?
Reheat in the oven at 350°F (175°C) for 15-20 minutes to maintain the pastry’s crispness.
9. Can I make this dairy-free?
Yes, use coconut milk or almond milk instead of cream and a dairy-free pastry.
10. How many servings does this recipe make?
This recipe serves 4-6, depending on portion size.