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
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)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to get it ready for baking the pie.
- 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.
- 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.
- Thicken the mixture: Sprinkle the flour over the chicken and veggies, stirring well to coat everything evenly. This will help thicken the sauce later.
- 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.
- Finish filling: Stir in the frozen peas and cook for an additional 2 minutes, then remove from heat.
- 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.
- 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.
- 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.
- 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
