Description
Jamie Oliver’s Chicken Pie is a classic British comfort food featuring tender chicken thighs and vegetables cooked in a creamy herb sauce, all encased in a golden, flaky puff pastry crust. This hearty, flavorful main course is perfect for family dinners and offers a delicious homemade pie experience.
Ingredients
Scale
Protein and Vegetables
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 1/2 pounds boneless skinless chicken thighs, chopped
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1/2 cup frozen peas
Liquids and Seasonings
- 2 tablespoons all-purpose flour
- 1 1/4 cups chicken stock
- 1/2 cup milk or cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- Salt and pepper to taste
Pastry and Finishing
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pie later.
- Cook Chicken: Heat olive oil and butter in a large skillet over medium heat. Add the chopped chicken and cook for 5–7 minutes, stirring occasionally, until it is nicely browned on all sides.
- Sauté Vegetables: Add the chopped onion, diced carrots, celery, and minced garlic to the skillet. Cook for another 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
- Make Roux: Stir in the all-purpose flour and cook for 1 minute to form a roux, which will thicken the sauce.
- Add Liquids and Herbs: Gradually pour in the chicken stock and milk, stirring constantly to ensure a smooth, creamy sauce without lumps. Season the mixture with dried thyme, dried sage, salt, and pepper to taste.
- Simmer Filling: Let the sauce simmer gently for 10 minutes, stirring occasionally, until it thickens and the chicken is fully cooked through.
- Add Peas and Prepare Filling: Stir in the frozen peas, then remove the skillet from the heat. Transfer the filling mixture into a pie dish, spreading it evenly.
- Top with Pastry: Roll out the thawed puff pastry to fit over the pie dish. Place the pastry sheet over the filling, trimming off any excess pastry. Press the edges down firmly using a fork to seal the pie.
- Vent and Egg Wash: Cut a few small slits in the top of the pastry to allow steam to escape during baking. Brush the pastry surface generously with the beaten egg for a glossy, golden finish.
- Bake Pie: Bake the pie in the preheated oven for 25–30 minutes or until the puff pastry is golden brown and puffed up.
- Rest and Serve: Remove the pie from the oven and let it rest for 5 minutes before slicing and serving to allow the filling to set.
Notes
- Use leftover roast chicken if preferred—skip the initial sauté step and add the cooked chicken directly when making the sauce.
- Try swapping the vegetables with alternatives like leeks, mushrooms, or sweetcorn for different flavor variations.
- Serve the chicken pie with a fresh green salad or roasted vegetables for a balanced meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
