Jamie Oliver’s Chicken Pie Recipe: Creamy Chicken Pie with a Golden Flaky Crust

Jamie Oliver’s Chicken Pie Recipe: A Delicious and Easy to Follow Dish

Jamie Oliver’s chicken pie is a widely loved classic, known for a creamy filling and a crisp pastry that make it comforting in any season.

It uses simple, easy to find ingredients such as chicken, vegetables and herbs, plus basic kitchen tools that most cooks already own.

This article covers the ingredients, preparation, cooking instructions, serving ideas and tips for improving the dish, so you can follow each step with confidence.

It follows Jamie Oliver’s Chicken Pie Recipe as presented in the original recipe, keeping the filling, pastry and baking steps in the order given.

Key Takeaways

• A creamy filling and a crisp crust give the pie its comfort and appeal.
• Simple ingredients and basic equipment keep the recipe easy to follow.
• The pie works as a flavorful option for any meal, from a weeknight dinner to Sunday dinner.

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Overview of Jamie Oliver’s Chicken Pie Recipe

Recipe Origin

This dish is described as a traditional British pie enjoyed for generations.

Jamie Oliver, a well known chef and television personality, is credited with an updated version that is described as adding leeks, bacon and a creamy sauce.

That version has become a household staple, often served for Sunday dinner and special occasions.

The detailed filling list below does not list leeks or bacon.

Flavor Profile

The flavor profile is rich and savory, with a hearty filling enriched by a creamy sauce and contrasted by a light, flaky crust.

It is comforting and suitable for any occasion, easy to follow and adaptable to individual tastes.

It is also useful for using up leftover chicken or vegetables, and it is likely to appeal to family and guests.

The filling here uses chicken, onion, carrots, celery, garlic, thyme, peas, stock and cream.

Ingredients

Gather the filling ingredients and the pastry ingredients separately, because the two flour amounts belong to different parts of the pie.

For the Filling:

The filling ingredients are listed below in the order used.

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• 4 boneless, skinless chicken breasts, cut into bite sized pieces
• Salt and black pepper, to taste
• 2 tablespoons all purpose flour
• 1 cup chicken stock
• ½ cup frozen peas
• ¼ cup heavy cream

For the Pastry:

The pastry uses only flour, salt, cold butter and cold water.

For a related guide, see Homemade pie crust, but use the amounts below for this pie.

• 1 ½ cups all purpose flour
• ½ teaspoon salt
• ½ cup cold unsalted butter, cut into small cubes
• 3 to 4 tablespoons cold water

Directions:

Prepare the Filling

1. Heat the olive oil over medium heat in a large skillet or frying pan. Add the onion, carrots and celery, and cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften.
2. Add the garlic, thyme leaves and bay leaf, and cook for another 2 minutes until fragrant.
3. Season the chicken pieces with salt and black pepper, add them to the pan, and cook, stirring occasionally, until the chicken is browned on all sides.
4. Sprinkle the flour over the chicken and vegetables, stir to coat evenly, and cook for 1 to 2 minutes to cook out the raw flour taste.
5. Gradually pour in the chicken stock, stirring constantly to prevent lumps. Bring the mixture to a simmer, reduce the heat, and cook for 5 to 7 minutes until thickened.
6. Stir in the frozen peas and heavy cream, and cook for an additional 2 to 3 minutes until the peas are heated through and the sauce is creamy. Remove from heat and set aside.

Prepare the Pastry

1. Combine the all purpose flour and salt in a large mixing bowl, and add the cold cubed butter.
2. Rub the butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
3. Gradually add the cold water, one tablespoon at a time, mixing with a fork until the dough comes together into a ball.
4. Turn the dough out onto a lightly floured surface and knead it gently until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before using.

Assemble the Pie

1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. Roll out the chilled pastry dough on a lightly floured surface to about ¼ inch thickness.
3. Place the rolled out pastry over the chicken filling in the skillet, or transfer the filling to a baking dish. Trim any excess pastry and crimp the edges to seal.
4. Use a sharp knife to make a few small slits in the top of the pastry to allow steam to escape during baking.
5. Optional: Brush the top of the pastry with beaten egg for a golden finish.
6. Place the skillet or baking dish in the preheated oven and bake for 25 to 30 minutes until the pastry is golden brown and the filling is bubbling.
7. Remove the chicken pie from the oven and let it cool for a few minutes before serving.

Required Kitchen Tools

A few essential kitchen tools are needed to prepare the ingredients, cook the chicken, and assemble the pie.

1. Large Pot

A large pot is described as big enough to fit the chicken and enough water to cover it.

A lid is ideal because the lid helps retain heat and supports even cooking.

Note that the directions cook the filling in a skillet or frying pan, rather than in a pot.

2. Chopping Board and Knife

A chopping board and knife are essential for preparing the vegetables and chicken.

A sharp knife makes it easier to cut both into the intended size and shape.

3. Baking Dish

A baking dish is used to assemble the pie and must be large enough for the chicken, vegetables, and pastry.

A deep dish is recommended to help keep the filling from spilling out.

4. Pastry Brush

A pastry brush is needed to apply egg wash to the pastry, giving it a golden brown color and a shiny finish.

5. Rolling Pin

A rolling pin is needed to roll the pastry out to the thickness required, and it should be long enough to produce a piece large enough for the baking dish.

Having the essential tools listed makes preparing and cooking the chicken pie easier.

Serving Suggestions

The pie can be eaten by itself or paired with a side.

Creamy mashed potatoes are suggested for their smooth texture alongside the flaky crust and tender filling.

A green salad of mixed greens and cherry tomatoes with a light vinaigrette adds freshness and balances the pie’s richness.

Roasted carrots, parsnips, and Brussels sprouts, drizzled with olive oil and seasoned with salt and pepper before roasting in the oven, add color and flavor.

A dollop of cranberry sauce gives a festive, sweet and tangy contrast to the savory filling, and pouring gravy over the pie adds a rich, savory layer.

Steamed greens and a fresh salad are also suitable sides, and for individual servings, Mini chicken pot pies offer a smaller format idea.

Variations and Substitutions

The recipe can be adapted to individual tastes, as shown below.

• Vegetarian: Replace the chicken with mushrooms or tofu, and add vegetables such as carrots, peas, and corn for flavor and texture.
• Gluten free: Use gluten free flour in the pastry, cornstarch rather than flour in the filling, and optionally gluten free bread crumbs for the topping.
• Spicy: Add chili flakes or cayenne pepper to the filling, or use spicy salsa or hot sauce instead of tomato sauce.
• Cheesy: Add grated cheese to the filling or sprinkle it on top before baking.
• Herb infused: Add fresh or dried thyme, rosemary, or sage to the filling, with chopped garlic or onions also suggested for extra flavor.

Health Benefits and Nutritional Information:

According to the article, chicken supplies lean protein needed to build and repair body tissues, plus vitamin B12 for nerve function and iron to help carry oxygen in the blood.

The carrots, celery, onion, garlic and peas contribute fiber, vitamins and minerals.

Carrots provide beta carotene, converted to vitamin A and important for vision and immunity, while celery is low in calories and contains antioxidants including flavonoids and vitamin C.

Onion and garlic contain compounds described as having potential anti inflammatory and antimicrobial benefits, and peas add fiber along with vitamin K and manganese.

Butter and heavy cream add richness but are high in saturated fat and calories, so moderation is advised, especially for people monitoring fat intake.

The source health discussion refers to puff pastry, but the pastry directions in this recipe make a homemade pastry from flour, salt, cold butter and cold water.

Overall the pie is presented as balancing protein, carbohydrates and vegetables and as satisfying when eaten in moderation, though people concerned about fat or sodium may need to adjust it.

FAQs

Conclusion:

Jamie Oliver’s Chicken Pie is a comforting, timeless dish suited to cozy family dinners and special occasions, combining tender chicken and flavorful vegetables under a buttery pastry crust.

Jamie Oliver’s Chicken Pie Recipe

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Jamie Oliver’s Chicken Pie Recipe: A Delicious and Easy to Follow Dish Jamie Oliver’s chicken pie is a widely loved classic, known for a creamy filling and a crisp pastry that make it comforting in any season. It uses simple, easy to find ingredients such as chicken, vegetables and herbs, plus basic kitchen tools that most cooks already own.

Ingredients

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For the Filling
2 tablespoons olive oil
1 onion, finely chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
1 bay leaf
4 chicken breasts, boneless, skinless, cut into bite-sized pieces
Salt and black pepper, to taste
2 tablespoons all-purpose flour
1 cup chicken stock
½ cup peas, frozen
¼ cup heavy cream

For the Pastry
1 ½ cups all-purpose flour
½ teaspoon salt
½ cup unsalted butter, cold, cut into small cubes
3–4 tablespoons water, cold

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Instructions

Prepare the Filling
1-In a large skillet or frying pan,: In a large skillet or frying pan, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften.
2-Add the minced garlic, fresh thyme leaves,: Add the minced garlic, fresh thyme leaves, and bay leaf to the pan. Cook for another 2 minutes until fragrant.
3-Season the chicken breast pieces with salt: Season the chicken breast pieces with salt and black pepper, then add them to the pan. Cook, stirring occasionally, until the chicken is browned on all sides.
4-Sprinkle the flour over the chicken and: Sprinkle the flour over the chicken and vegetables, stirring to coat evenly. Cook for 1-2 minutes to cook out the raw flour taste.
5-Gradually pour in the chicken stock, stirring: Gradually pour in the chicken stock, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer, then reduce the heat and let it cook for 5-7 minutes until thickened.
6-Stir in the frozen peas and heavy: Stir in the frozen peas and heavy cream. Cook for an additional 2-3 minutes until the peas are heated through and the sauce is creamy. Remove from heat and set aside.

Prepare the Pastry
7-In a large mixing bowl, combine the: In a large mixing bowl, combine the all-purpose flour and salt. Add the cold cubed butter to the bowl.
8-Use your fingertips to rub the butter: Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
9-Gradually add the cold water, one tablespoon: Gradually add the cold water, one tablespoon at a time, mixing with a fork until the dough comes together into a ball.
10-Turn the dough out onto a lightly: Turn the dough out onto a lightly floured surface and knead it gently until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before using.

Assemble the Pie
11-Preheat your oven to 400°F (200°C): Preheat your oven to 400°F (200°C).
12-Roll out the chilled pastry dough on: Roll out the chilled pastry dough on a lightly floured surface to about ¼ inch thickness.
13-Place the rolled-out pastry over the chicken: Place the rolled-out pastry over the chicken filling in the skillet or transfer the filling to a baking dish. Trim any excess pastry and crimp the edges to seal.
14-Use a sharp knife to make a: Use a sharp knife to make a few small slits in the top of the pastry to allow steam to escape during baking.
15-Optional: Optional: Brush the top of the pastry with beaten egg for a golden finish.
16-Place the skillet or baking dish in: Place the skillet or baking dish in the preheated oven and bake for 25-30 minutes until the pastry is golden brown and the filling is bubbling.
17-Remove the chicken pie from the oven: Remove the chicken pie from the oven and let it cool for a few minutes before serving.

• Author: Camille Hayes
• Method: stovetop

Nutrition

• Calories: ~450-500 kcal
• Sodium: Varies based on added salt
• Fat: ~25-30 grams
• Carbohydrates: ~30-35 grams
• Fiber: ~5-7 grams
• Protein: ~25-30 grams