Description
Jamie Oliver’s Chicken Pie is a hearty, comforting dish featuring tender chicken in a creamy vegetable filling, encased in a flaky homemade pastry. This easy-to-follow recipe combines simple ingredients to create a delicious meal perfect for family dinners or special occasions.
Ingredients
Scale
For the Filling:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1/2 cup frozen peas
- 1/4 cup heavy cream
For the Pastry:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 3–4 tablespoons cold water
Instructions
- Prepare the Filling: In a large skillet or frying pan, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften.
- Add Aromatics: Add the minced garlic, fresh thyme leaves, and bay leaf to the pan. Cook for another 2 minutes until fragrant.
- Cook Chicken: Season the chicken breast pieces with salt and black pepper, then add them to the pan. Cook, stirring occasionally, until the chicken is browned on all sides.
- Thicken the Mixture: Sprinkle the flour over the chicken and vegetables, stirring to coat evenly. Cook for 1-2 minutes to cook out the raw flour taste.
- Add Stock and Simmer: Gradually pour in the chicken stock, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer, then reduce the heat and let it cook for 5-7 minutes until thickened.
- Finish Filling: Stir in the frozen peas and heavy cream. Cook for an additional 2-3 minutes until the peas are heated through and the sauce is creamy. Remove from heat and set aside.
- Prepare the Pastry: In a large mixing bowl, combine the all-purpose flour and salt. Add the cold cubed butter to the bowl. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
- Form Dough: Gradually add the cold water, one tablespoon at a time, mixing with a fork until the dough comes together into a ball. Turn the dough out onto a lightly floured surface and knead it gently until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Assemble the Pie: Preheat your oven to 400°F (200°C). Roll out the chilled pastry dough on a lightly floured surface to about 1/4 inch thickness. Place the rolled-out pastry over the chicken filling in the skillet or a baking dish. Trim any excess pastry and crimp the edges to seal.
- Prepare for Baking: Use a sharp knife to make a few small slits in the top of the pastry to allow steam to escape during baking. Optionally, brush the top of the pastry with beaten egg for a golden finish.
- Bake: Place the skillet or baking dish in the preheated oven and bake for 25-30 minutes until the pastry is golden brown and the filling is bubbling.
- Serve: Remove the chicken pie from the oven and let it cool for a few minutes before serving.
Notes
- Use cold butter and cold water to make a flakier pastry.
- Be sure to make slits on the pastry top to prevent it from becoming soggy.
- For a golden crust, brush pastry with beaten egg before baking.
- Leftover pie can be stored in the refrigerator for up to 3 days.
- Can be served with a side salad or steamed vegetables for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking and stovetop cooking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (approx. 1/6 of the pie)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 105 mg
Keywords: chicken pie recipe, Jamie Oliver chicken pie, homemade chicken pie, easy chicken pie, creamy chicken pie
