Description
A classic and comforting Jamie Oliver’s Chicken Pie made with a rich chicken and vegetable filling encased in a buttery homemade pastry. This recipe features tender chicken breasts simmered with aromatic vegetables, fresh herbs, and creamy peas, all baked under a flaky golden crust, perfect for a hearty family dinner.
Ingredients
Scale
Filling Ingredients
- 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
- 1/2 cup frozen peas
- 1/4 cup heavy cream
Pastry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3-4 tablespoons cold water
Instructions
- Prepare the filling: Heat olive oil in a skillet over medium heat. Add the finely chopped onion, diced carrots, and diced celery. Cook for about 5 minutes until the vegetables are softened. Stir in minced garlic, fresh thyme leaves, and the bay leaf, cooking for an additional 2 minutes to release their flavors. Season the bite-sized chicken pieces with salt and black pepper, then add them to the pan. Cook until the chicken is browned all over. Sprinkle in 2 tablespoons of flour and stir to coat the ingredients evenly. Pour in 1 cup of chicken stock, stirring constantly, and let the mixture simmer for 5 to 7 minutes until it thickens. Add the frozen peas and 1/4 cup heavy cream, cooking for another 2 to 3 minutes. Remove the pan from heat, and discard the bay leaf.
- Make the pastry: In a mixing bowl, combine 1 1/2 cups all-purpose flour with 1/2 teaspoon salt. Add the cold cubed unsalted butter and rub it into the flour using your fingers until the mixture resembles breadcrumbs. Gradually add 3 to 4 tablespoons of cold water, mixing gently until a dough forms. Avoid over-kneading. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes to chill and firm up.
- Assemble and bake: Preheat your oven to 400°F (200°C). Remove the chilled pastry from the fridge and roll it out on a lightly floured surface to fit your baking dish or skillet containing the chicken filling. Drape the pastry over the filling, trim excess edges, and crimp to seal the pie. Cut small slits in the top of the pastry to allow steam to escape during baking. Optionally, brush the top with beaten egg for a shiny golden crust. Bake the pie in the preheated oven for 25 to 30 minutes or until the pastry is puffed and golden brown. Remove from the oven and let it cool slightly before serving.
Notes
- For extra flavor, fresh herbs like rosemary or parsley can be added to the filling.
- Using cold ingredients for the pastry ensures a flaky crust.
- Be sure to cut slits in the pastry top to prevent it from becoming soggy during baking.
- Leftovers can be refrigerated for up to 2 days and reheated gently in the oven.
- For a lighter version, substitute heavy cream with half-and-half or milk, though the filling will be less rich.
