Jamie Oliver’s Chicken Pie Recipe
If you’re craving a dinner that’s both heartwarming and a little bit special, Jamie Oliver’s Chicken Pie is the answer. This classic British comfort food wraps tender chicken and savory vegetables in a creamy sauce, tucked beneath a gloriously golden puff pastry lid. Every bite is rich with herby flavor, and the best part? It’s surprisingly simple to make with everyday ingredients. Whether it’s a chilly weeknight or you’re gathering friends for a cozy meal, Jamie Oliver’s Chicken Pie is a dish you’ll want to make again and again.
Ingredients You’ll Need
The magic of Jamie Oliver’s Chicken Pie lies in its straightforward, fuss-free ingredients. Each one plays a crucial role, from building a creamy base to adding pops of color and flavor. Here’s what you’ll need and why you won’t want to skip any of them:
- Chicken thighs: Juicy and full of flavor, thighs stay tender and moist in the filling.
- Olive oil: Helps brown the vegetables and chicken for extra depth.
- Butter: Adds richness and helps create a velvety sauce.
- Leek: Brings a subtle sweetness and beautiful color—swap for onion if needed.
- Carrots: Offer gentle sweetness and a little bite in each forkful.
- Garlic: Infuses the whole dish with irresistible aroma and flavor.
- All-purpose flour: Thickens the sauce so every slice is perfectly creamy.
- Chicken stock: Lends savory depth and keeps the filling juicy.
- Heavy cream or crème fraîche: Gives that luxurious, indulgent creaminess.
- Fresh thyme leaves: Add earthy, herbal notes that make the pie sing.
- Fresh parsley: Brightens up the filling and balances the richness.
- Salt and pepper: Essential for seasoning and bringing out all the flavors.
- Puff pastry: The crowning glory—crisp, flaky, and golden once baked.
- Egg: Brushed on top, it creates that irresistible glossy finish.
How to Make Jamie Oliver’s Chicken Pie
Step 1: Prep and Sauté the Vegetables
Start by preheating your oven to 400°F (200°C). In a large skillet over medium heat, melt the olive oil and butter together. Add your sliced leeks, diced carrots, and minced garlic. Sauté everything for 5 to 7 minutes, stirring occasionally, until the vegetables are soft and fragrant. This gentle cooking lets the flavors meld and creates the aromatic base for Jamie Oliver’s Chicken Pie.
Step 2: Brown the Chicken
Next, toss in your chopped chicken thighs. Let them brown on all sides, which should take about 5 minutes. The goal here isn’t to cook the chicken through, but to get those lovely golden edges that bring out the best in the meat. Browning now means extra flavor later in every bite of your pie.
Step 3: Make the Creamy Sauce
Sprinkle the flour over the chicken and veggies, stirring constantly for about a minute. This step thickens the sauce and ensures a lusciously creamy filling. Gradually pour in the chicken stock, whisking or stirring as you go, so the sauce stays smooth and lump-free. Once it’s blended, add the heavy cream (or crème fraîche), thyme, parsley, and a good pinch each of salt and pepper. Let everything simmer for 5 to 10 minutes, until the sauce thickens and the chicken is just cooked through.
Step 4: Assemble the Pie
Spoon the creamy chicken filling into a pie dish, spreading it evenly. Roll out your sheet of puff pastry so it fits neatly over the top. Drape it over the filling, then trim any excess pastry and press the edges to seal—this keeps all that deliciousness inside. For an extra golden crust, brush the pastry generously with the beaten egg.
Step 5: Bake to Golden Perfection
Slide the pie into your hot oven and bake for 25 to 30 minutes, or until the pastry is puffed and gloriously golden. You’ll know Jamie Oliver’s Chicken Pie is ready when the kitchen smells irresistible and the top is crisp and shiny. Let it rest for 5 minutes before serving, so the filling sets just enough for perfect slices.
How to Serve Jamie Oliver’s Chicken Pie
Garnishes
Add a final sprinkle of fresh chopped parsley or a few extra thyme leaves on top of the baked pie just before serving. Not only does this add a pop of color, but those fresh herbs give a fragrant finish that highlights the flavors already inside Jamie Oliver’s Chicken Pie.
Side Dishes
This pie is a meal on its own, but it shines even brighter with the right sides. Try serving it alongside buttery mashed potatoes, a crisp green salad, or some simple steamed green beans. The creamy filling pairs beautifully with almost any veggie side, making Jamie Oliver’s Chicken Pie the star of your dinner table.
Creative Ways to Present
If you want to make your meal extra special, bake the pie in individual ramekins for personal servings or cut small shapes from extra pastry to decorate the top. For a rustic touch, use a cast-iron skillet as your pie dish. However you serve it, Jamie Oliver’s Chicken Pie never fails to impress.
Make Ahead and Storage
Storing Leftovers
Leftover Jamie Oliver’s Chicken Pie keeps beautifully in the fridge for up to three days. Simply cover the pie dish tightly with foil or transfer slices to an airtight container. The flavors deepen overnight, making for an even tastier second helping!
Freezing
You can absolutely freeze Jamie Oliver’s Chicken Pie, either baked or unbaked. To freeze before baking, assemble the pie and wrap it tightly in plastic wrap and foil. When you’re ready to enjoy, bake straight from the freezer—just add an extra 10-15 minutes to the baking time. For leftovers, cool completely, wrap well, and freeze for up to two months.
Reheating
To bring your pie back to life, reheat slices in a 350°F (175°C) oven until warmed through and the pastry is crisp again. If reheating from frozen, cover loosely with foil to prevent the crust from over-browning. For the best texture, avoid microwaving, as the pastry can turn soggy.
FAQs
Can I use chicken breast instead of thighs in Jamie Oliver’s Chicken Pie?
Absolutely! Chicken breast works well if you prefer a leaner filling, though thighs stay juicier and more flavorful. Just be careful not to overcook the breast, as it can dry out more easily.
What can I substitute for leeks?
If leeks aren’t handy, swap in a regular yellow or sweet onion. The pie will still have great flavor and texture—some folks even like to mix in a few scallions for extra punch.
Is it possible to make Jamie Oliver’s Chicken Pie gluten-free?
Yes, simply use a gluten-free puff pastry and substitute the all-purpose flour with your favorite gluten-free blend. Make sure your stock is gluten-free, too, and you’re all set.
Can I add extra vegetables to the filling?
Definitely! Mushrooms, peas, or even diced potatoes work wonderfully in Jamie Oliver’s Chicken Pie. Just be mindful to cook any added veggies until tender before baking.
Do I have to use puff pastry, or can I use shortcrust?
While puff pastry gives that classic, flaky top, you can certainly use shortcrust for a sturdier, more rustic pie. Both are delicious—choose whichever suits your mood and pantry.
Final Thoughts
There’s something truly magical about pulling a bubbling Jamie Oliver’s Chicken Pie from the oven, with its golden crust and creamy, herby filling. If you’re looking for a meal that brings comfort and a dash of celebration to your table, give this recipe a try. You might just find it becomes your own family favorite, too!
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Jamie Oliver’s Chicken Pie Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and savory British chicken pie featuring tender chicken thighs, vegetables, and creamy sauce wrapped in golden puff pastry, inspired by Jamie Oliver’s recipe.
Ingredients
Chicken Filling
- 1 lb (450g) boneless, skinless chicken thighs, chopped
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 leek, trimmed and sliced
- 2 carrots, peeled and diced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup chicken stock
- ½ cup heavy cream or crème fraîche
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
Pastry Topping
- 1 sheet puff pastry, thawed if frozen
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to ensure it reaches the correct temperature for a golden pastry finish.
- Sauté Vegetables: Heat olive oil and butter in a large skillet over medium heat. Add the leeks, carrots, and garlic. Sauté for 5–7 minutes until the vegetables are softened, releasing their flavors.
- Cook Chicken: Add the chopped chicken thighs to the skillet and cook until browned on all sides, about 5 minutes. This step develops a rich flavor in the filling.
- Make Roux: Stir in the flour and cook for 1 minute to remove raw taste and help thicken the sauce.
- Add Stock and Cream: Gradually pour in the chicken stock while stirring to avoid lumps, creating a smooth sauce. Add the heavy cream or crème fraîche, then stir in thyme, parsley, salt, and pepper.
- Simmer Filling: Let the mixture simmer gently for 5–10 minutes until thickened, allowing the flavors to meld.
- Prepare Pie: Transfer the chicken mixture to a pie dish. Roll out the puff pastry and place it over the top, trimming any excess pastry. Press the edges to seal the pie well.
- Apply Egg Wash and Bake: Brush the puff pastry with beaten egg to achieve a shiny, golden crust. Bake in the preheated oven for 25–30 minutes until the pastry is puffed and golden brown.
- Rest and Serve: Allow the pie to rest for 5 minutes before slicing and serving to let the filling set.
Notes
- Leeks can be substituted with onions if preferred.
- Add mushrooms or peas to increase vegetable content and variety.
- For a quicker version, use rotisserie chicken and skip browning the raw chicken.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 4g
- Sodium: 480mg
- Fat: 33g
- Saturated Fat: 14g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 130mg
