Jamie Oliver’s Quick and Easy Chicken Pie Recipe
If you’re craving a hearty, comforting dish that you can whip up without breaking a sweat, then Jamie Oliver’s Quick and Easy Chicken Pie Recipe is just what you need. This recipe captures the essence of a classic chicken pie with tender, juicy chicken cubes, earthy mushrooms, and creamy potatoes, all wrapped up in a golden, flaky puff pastry crust. It’s a wonderful way to bring warmth and satisfaction to your table, whether for a weeknight dinner or a casual weekend treat, and it’s surprisingly simple to prepare, making it a favorite for busy cooks who don’t want to compromise on flavor.
Ingredients You’ll Need
The beauty of Jamie Oliver’s Quick and Easy Chicken Pie Recipe lies in the simplicity and accessibility of the ingredients. Each one plays a key role, from the tender chicken and fresh mushrooms adding depth and texture, to the creamy potatoes and puff pastry that create the perfect comforting bite.
- 500 grams chicken fillet (or chicken breast): Choose fresh, quality chicken for tender, juicy pieces.
- 2 tablespoons cornstarch: This helps keep the chicken moist and ensures a delicate coating when cooked.
- 1½ tablespoons light soy sauce: Adds a subtle umami flavor and helps the chicken brown beautifully.
- Ground black pepper (optional): For a mild kick that complements the savory filling.
- 250 grams mushrooms (sliced thinly): Enhance the earthy flavor and add great texture.
- 1 potato (peeled and cubed): Adds creaminess and heartiness to the pie filling.
- 300 ml chicken stock: The base for the rich sauce that binds everything together.
- 1 heaped tablespoon plain flour: Thickens the sauce for that perfect pie filling consistency.
- 1 knob butter: Gives richness and a smooth finish to the filling.
- 2 teaspoons dried sage (or 2 bay leaves): Infuses the filling with warm, aromatic notes.
- 1 heaped tablespoon sour cream (or creme fraiche): Adds a creamy tang to balance the flavors.
- 1 sheet puff pastry (or shortcrust pastry – 10 x 10 inch): This golden blanket seals in all the deliciousness.
- 1 egg (beaten): Used to brush the pastry for a beautiful, glossy finish.
How to Make Jamie Oliver’s Quick and Easy Chicken Pie Recipe
Step 1: Prepare and Marinate the Chicken
Start off by washing, drying, and cutting your chicken fillets into bite-sized cubes. Toss these pieces with cornstarch, light soy sauce, and a sprinkle of black pepper if you like a bit of spice. The cornstarch helps create a tender coating that locks in juices while the soy sauce gently seasons the meat and aids in browning. Set this aside to marinate for about 15 minutes – this step makes all the difference for juicy, flavorful chicken.
Step 2: Sear the Chicken
Heat a non-stick pan to high, then reduce to medium and add a bit of oil. Sear the chicken cubes in batches to make sure they brown evenly without overcrowding the pan. You want a lovely golden color on all sides, which adds richness and complexity to your pie filling. Don’t worry if the chicken isn’t fully cooked at this stage – it will finish cooking later in the oven.
Step 3: Cook the Mushrooms and Combine Ingredients
In the same pan, toss in the sliced mushrooms and sauté until they shrink and release their earthy aroma. Season them lightly with salt and pepper. Then, add the seared chicken back in along with the cubed potato. Pour in the chicken stock and stir in the plain flour and butter. Bring everything up to a boil while stirring to activate the thickening power of the flour. Sprinkle in the dried sage or add bay leaves to infuse the filling with warm herbal notes. Once thickened, stir through the sour cream and remove from heat for that creamy finish.
Step 4: Assemble the Pie
Transfer your rich, creamy filling into a greased 8×8-inch baking dish. Carefully cover the top with the puff or shortcrust pastry sheet, pressing the edges down to seal in the goodness. This is your chance to get creative: make decorative patterns on the edges or around the top edge to give your pie a personalized touch. Don’t forget to cut three slits in the pastry to let steam escape while baking – this keeps the pastry crisp and golden.
Step 5: Bake to Perfection
Brush the pie’s surface with the beaten egg to get that irresistible shiny and golden crust once baked. Pop your pie into a preheated oven at 200°C / 400°F and bake for around 20 minutes. You’ll know it’s ready when the pastry is beautifully golden-brown and the filling bubbling up with irresistible aromas.
Step 6: Rest Before Serving
Patience is key here – letting the pie rest for 5 to 10 minutes after baking allows the juices to settle so when you cut into it, every slice holds together perfectly and tastes amazing.
How to Serve Jamie Oliver’s Quick and Easy Chicken Pie Recipe
Garnishes
A sprinkle of fresh chopped parsley or thyme works wonders to brighten the rich flavors of the pie. Serve with a light drizzle of good olive oil or a spoonful of tangy chutney on the side to introduce a nice contrast and extra depth.
Side Dishes
This chicken pie pairs beautifully with simple steamed greens such as broccoli or green beans and a crisp, fresh salad with a vinaigrette dressing. Mashed potatoes or a buttery mash can also be a wonderful accompaniment, doubling down on the comfort factor.
Creative Ways to Present
For a charming twist, serve individual portions in small ramekins or even create hand pies using the filling and pastry. Another fun idea is to top the pie with additional decorative pastry cut-outs, like leaves or hearts, to dress it up for special occasions.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from Jamie Oliver’s Quick and Easy Chicken Pie Recipe, let the pie cool completely before covering it tightly with cling film or foil and placing it in the refrigerator. It will keep well for up to 3 days, perfect for a ready-made meal the next day.
Freezing
You can freeze the assembled but unbaked pie by wrapping it in cling film and foil. When you want to enjoy it later, bake it frozen at 200°C / 400°F, but extend the baking time by about 15-20 minutes until the pastry is golden and cooked through. This makes it an ideal make-ahead meal for busy days.
Reheating
For reheating cooked leftovers, place the pie in a preheated oven at 180°C / 350°F for around 15-20 minutes to refresh that flaky pastry and warm the filling thoroughly. Avoid microwaving if you want to keep the crispness of the crust intact.
FAQs
Can I use something other than chicken breast in Jamie Oliver’s Quick and Easy Chicken Pie Recipe?
Absolutely! Chicken thighs are a great option as they offer more fat and flavor, which can make your pie even juicier and tastier. Just make sure to trim any excess skin or fat before cooking.
Is it possible to make this pie gluten-free?
Yes, simply swap the plain flour with a gluten-free alternative like rice flour or a gluten-free flour blend. Also, use a gluten-free puff pastry available in many grocery stores to keep the crust delicious.
Can I prepare the filling in advance?
Definitely! The filling can be made a day ahead and stored in the fridge. Come baking time, just heat it up slightly before transferring it to the baking dish and covering with pastry.
What if I don’t have dried sage or bay leaves?
You can substitute with other herbs like thyme or rosemary, which also complement chicken beautifully. Fresh herbs work well but add them toward the end to preserve their flavor.
How do I know when the pie is fully cooked?
Look for a golden-brown, puffed-up crust and bubbling juices peeking out from the slits on top. The filling should be hot and thickened, with tender chicken pieces inside.
Final Thoughts
Trust me, once you try Jamie Oliver’s Quick and Easy Chicken Pie Recipe, it’s going to become a staple in your home cooking repertoire. It’s the kind of dish that brings everyone together around the table with smiles and satisfied sighs. Perfectly balanced between simple ingredients and rich, comforting flavors, this pie captures the essence of home-cooked goodness. Give it a go and watch how quickly it disappears!
Print
Jamie Oliver’s Quick and Easy Chicken Pie Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
Description
Jamie Oliver’s Quick and Easy Chicken Pie is a comforting homemade dish featuring tender marinated chicken, sautéed mushrooms, and potatoes in a creamy sage-infused sauce, all encased in golden, flaky puff pastry. Ready in just over an hour, this pie combines simple ingredients with straightforward techniques for a delicious and hearty meal perfect for any day of the week.
Ingredients
Chicken Marinade
- 500 grams chicken fillet (or chicken breast), diced into bite-sized cubes
- 2 tablespoons cornstarch
- 1½ tablespoons light soy sauce
- Ground black pepper, to taste (optional)
Pie Filling
- 250 grams mushrooms, sliced thinly
- 1 potato, peeled and cubed
- 300 ml chicken stock
- 1 heaped tablespoon plain flour
- 1 knob butter
- 2 teaspoons dried sage (or 2 bay leaves)
- 1 heaped tablespoon sour cream (or crème fraîche)
Pastry and Topping
- 1 sheet puff pastry (or shortcrust pastry, 10 x 10 inch)
- 1 egg, beaten (for brushing)
Instructions
- Preheat the oven: Set your oven to 200°C / 400°F to prepare it for baking the pie.
- Marinate the chicken: Dice the chicken fillet into bite-sized pieces. In a bowl, mix the chicken with cornstarch, light soy sauce, and optional black pepper. Let it marinate for 15 minutes to tenderize the meat and enhance browning.
- Sear the chicken: Heat a large non-stick pan over high heat and add some oil. Reduce heat to medium and sear the chicken pieces in batches, browning all sides but not fully cooking them. Remove the browned chicken with a slotted spoon and set aside.
- Cook the vegetables and sauce: In the same pan on medium heat, sauté the sliced mushrooms until they reduce in size and season with salt and pepper. Add the seared chicken and cubed potatoes. Pour in the chicken stock, then stir in the plain flour and add the knob of butter. Increase the heat to high to bring the mixture to a boil, add dried sage, and cook until thickened. Stir in the sour cream and remove from heat.
- Assemble the pie: Transfer the thickened filling into a greased 8×8-inch baking tray. Cover the mixture with the puff pastry sheet, trimming and decorating the edges as you like. Cut three slits in the pastry to allow steam to escape during baking.
- Brush and bake: Brush the top of the pastry with the beaten egg to ensure a golden finish. Bake in the preheated oven for 20 minutes, or until the pastry is puffed, golden-brown, and juicy bubbles are visible around the edges.
- Rest and serve: Allow the chicken pie to rest for 5 to 10 minutes after baking to set before slicing and serving.
Notes
- Using cornstarch in the marinade helps keep the chicken tender and creates a better browning effect due to the soy sauce.
- You can substitute sour cream with crème fraîche for a richer flavor.
- If using bay leaves instead of dried sage, remember to remove them before serving as they are not edible.
- Ensure the pastry slits let steam escape to prevent sogginess in the crust.
- For a crispier bottom crust, pre-bake the pastry base for 5 minutes before adding the filling.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
