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

Scale

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)

Cook Mode Prevent your screen from going dark

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