Jamie Oliver’s Chicken Pie Recipe

If you’re craving a hearty, comforting dish that fills your kitchen with irresistible aromas, then Jamie Oliver’s Chicken Pie Recipe is exactly what you need. This classic British pie combines tender chicken thighs with a medley of fresh vegetables, all enveloped in a golden, flaky puff pastry crust that you’ll find yourself savoring bite after bite. It’s wonderfully comforting yet sophisticated enough for family dinners and special occasions, making it a true crowd-pleaser with a delightful creamy filling that melts in your mouth. Let me tell you, this recipe is a keeper you’ll want to come back to again and again.

Ingredients You’ll Need

Jamie Oliver’s Chicken Pie Recipe calls for simple yet essential ingredients that come together to create a beautifully balanced dish. Each component enhances the texture, flavor, or color, ensuring the final pie is as delicious as it is visually inviting.

• 1 1/2 pounds boneless, skinless chicken thighs: Provide juicy, tender meat that holds up well during cooking.
• 2 tablespoons olive oil: Adds a fruity richness and helps sauté the vegetables perfectly.
• 1 tablespoon butter: Contributes creaminess and depth to the flavor base.
• 1 leek, trimmed and finely sliced: Imparts a subtle sweetness and gentle oniony kick.
• 2 carrots, peeled and diced: Bring natural sweetness and a lovely vibrant color.
• 2 celery stalks, chopped: Offer aromatic freshness and a slight crunch.
• 2 cloves garlic, minced: Infuse the dish with a warm, savory aroma.
• 2 tablespoons all-purpose flour: Essential for thickening the creamy sauce inside the pie.
• 1 1/4 cups chicken stock: Creates a rich, flavorful base for the sauce.
• 1/2 cup milk or cream: Adds smoothness and richness to the filling; cream for extra indulgence.
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme: Brings a fragrant herbaceous note that complements the chicken beautifully.
• 1/2 cup frozen peas: Add bursts of sweetness and a pop of green color.
• Salt and pepper, to taste: Crucial for balancing all the flavors perfectly.
• 1 sheet puff pastry, thawed: The crowning glory that bakes into a crisp, buttery crust.
• 1 egg, beaten (for brushing): Gives the pastry a glorious golden finish.

How to Make Jamie Oliver’s Chicken Pie Recipe

Step 1: Prepare Your Oven and Vegetables

Start by preheating your oven to 400°F (200°C) to ensure it’s screaming hot when your pie is ready to bake. Heat olive oil and butter in a large pan over medium heat, then gently soften the sliced leek, diced carrots, and chopped celery. This slow cooking for 8 to 10 minutes brings out their natural sweetness and creates a flavorful bed for the chicken.

Step 2: Cook the Garlic and Chicken

Add minced garlic to the softened vegetable mix and cook for another minute to awaken the senses with its savory aroma. Stir in the chopped chicken thighs, seasoned generously with salt and pepper, and cook for 5 to 6 minutes until the meat turns lightly golden. This step seals in the juices, making each bite tender and succulent.

Step 3: Thicken the Pie Filling

Sprinkle the flour over the mixture and stir thoroughly to coat every ingredient. This ensures your sauce will thicken beautifully. Pour in the chicken stock and milk (or cream for extra richness), then sprinkle in the thyme. Let everything simmer for 10 minutes, allowing the sauce to reduce and thicken just enough to hug the chicken and vegetables in creamy goodness.

Step 4: Add the Final Touches Before Baking

Stir in the frozen peas and cook for an additional 2 minutes. Transfer the mouthwatering filling to your pie dish and roll out the puff pastry to cover the top. Trim any excess edges, press down to seal, and cut a small slit in the center so steam can escape while baking. Brush the top of the pastry with beaten egg to achieve that enviable golden-brown color.

Step 5: Bake and Serve

Pop your pie in the oven for 25 to 30 minutes. The puff pastry will rise gloriously and turn crisp, while the filling bubbles gently beneath. When ready, let the pie cool for a few minutes before slicing so those flavors set just right, promising a comforting slice that’s pure joy.

How to Serve Jamie Oliver’s Chicken Pie Recipe

Garnishes

Simple garnishes can elevate your serving experience. Try fresh thyme sprigs to echo the herb in the filling or a sprinkle of chopped parsley for a fresh, vibrant contrast. A light dusting of freshly ground black pepper just before serving adds a subtle kick that pairs perfectly with the creamy filling.

Side Dishes

This chicken pie shines with classic British sides like creamy mashed potatoes or buttery green beans. For a lighter touch, a crisp green salad with a tangy vinaigrette cuts through the richness beautifully, balancing every bite. Roasted root vegetables are also a fantastic hearty match to complete your meal.

Creative Ways to Present

To impress your dinner guests, consider individual mini pies for personal servings or puff pastry lids shaped with decorative cuts or pastry leaves. Serving a wedge atop a rustic wooden board alongside colorful heirloom carrots and fresh herbs makes for a picture-perfect family dinner presentation.

Make Ahead and Storage

Storing Leftovers

Let your pie cool completely before wrapping it tightly in plastic wrap or foil. Store it in the refrigerator where it will keep well for up to 3 days. This makes it a perfect make-ahead meal for busy weeknights or leftovers to enjoy later in the week.

Freezing

Jamie Oliver’s Chicken Pie Recipe freezes wonderfully, making it a great option for meal prep. After baking, allow the pie to cool fully, then wrap it securely in a double layer of foil or a freezer-safe container. It will keep its flavor and texture for up to 2 months when frozen.

Reheating

To reheat, it’s best to thaw frozen pie overnight in the fridge. Warm it in a preheated oven at 350°F (175°C) for about 20-25 minutes or until the pastry is crisp again and the filling is hot. Avoid microwaving to keep the pastry flaky instead of soggy.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! While chicken thighs offer more moisture and flavor, chicken breasts can be substituted if you prefer leaner meat. Just be sure not to overcook them to keep the filling tender.

Is it possible to make this gluten-free?

You can make a gluten-free version by using gluten-free flour for thickening the sauce and choosing a gluten-free puff pastry. Be sure to check labels carefully to maintain the recipe’s delicious integrity.

Can I add other vegetables to this chicken pie?

Definitely! Mushrooms, sweetcorn, or even diced potatoes make fantastic additions if you want to customize your pie further. Just adjust cooking times if adding firmer vegetables.

How do I know when the pie is fully cooked?

The puff pastry should be golden brown and puffed up, and the filling should be bubbling slightly around the edges. If you want to be sure, you can insert a meat thermometer – it should read at least 165°F (74°C).

What should I serve with Jamie Oliver’s Chicken Pie Recipe for a complete meal?

Classic choices include creamy mashed potatoes, steamed green beans, or a crisp salad. For something more indulgent, roasted root vegetables or buttery peas fit the bill wonderfully.

Final Thoughts

This recipe is a true testament to how simple ingredients and a bit of love can create magic in your kitchen. Jamie Oliver’s Chicken Pie Recipe is not just a meal; it’s an experience that brings warmth and comfort to your table. I can’t recommend trying this recipe enough – once you do, it’ll quickly become one of your favorite go-to dishes to share with family and friends.

Jamie Oliver’s Chicken Pie Recipe

---

4.3 from 31 reviews

• Author: admin
• Total Time: 1 hour
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Description

Jamie Oliver’s Chicken Pie is a comforting British classic featuring tender chicken thighs simmered with fresh vegetables in a creamy thyme-infused sauce, all encased in a golden puff pastry crust. Perfect for a hearty family dinner, this dish combines rich flavors and flaky textures for an irresistible meal.

---

Ingredients

Scale 1x2x3x

Chicken Filling

• 1 1/2 pounds boneless, skinless chicken thighs, chopped
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 leek, trimmed and finely sliced
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 1/4 cups chicken stock
• 1/2 cup milk or cream
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 1/2 cup frozen peas
• Salt and pepper, to taste

Pastry

• 1 sheet puff pastry, thawed
• 1 egg, beaten (for brushing)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven: Set your oven to 400°F (200°C) to get it ready for baking the pie.
2. Sauté vegetables: Heat olive oil and butter in a large pan over medium heat. Add the leek, carrots, and celery, cooking for 8–10 minutes until the vegetables are softened, stirring occasionally.
3. Add garlic and chicken: Stir in the minced garlic and cook for one minute to release its flavor. Then add the chopped chicken thighs, seasoning with salt and pepper. Cook for 5–6 minutes until the chicken is lightly browned on all sides.
4. Thicken the mixture: Sprinkle the flour over the chicken and veggies, stirring well to coat everything evenly. This will help thicken the sauce later.
5. Add liquids and thyme: Pour in the chicken stock and milk or cream. Add the thyme and stir everything together. Simmer the mixture gently for 10 minutes until the sauce thickens slightly.
6. Finish filling: Stir in the frozen peas and cook for an additional 2 minutes, then remove from heat.
7. Assemble the pie: Transfer the chicken mixture into a pie dish. Roll out the thawed puff pastry sheet to fit over the dish’s top. Trim edges and press down firmly to seal the pie.
8. Prepare for baking: Cut a small slit in the center of the pastry to allow steam to escape during baking. Brush the entire pastry top with the beaten egg to give it a glossy finish.
9. Bake the pie: Place the pie in the preheated oven and bake for 25–30 minutes, or until the pastry is golden brown and puffed.
10. Rest and serve: Let the pie cool slightly before slicing to serve. This helps the filling set for easier cutting.

Notes

• For a richer filling, replace milk with cream or crème fraîche.
• Add mushrooms for extra flavor and texture.
• You can substitute leeks with onions if preferred.
• This pie goes well with mashed potatoes or a fresh green salad for a complete meal.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: British