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
Scale
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
