Adan Kendric Jamie Oliver’s Chicken and Mushroom Puff Pie is a hearty and comforting dish that combines tender chicken, earthy mushrooms, and a creamy sauce, all encased in golden, flaky puff pastry. It’s the ultimate comfort food that’s perfect for a cozy family dinner. The puff pastry crust makes it feel indulgent while the filling is full of flavor, making it a satisfying meal for any occasion.
Why This Recipe Is a Must-Try
- Comforting and Hearty: A warm, flaky pie filled with creamy chicken and mushroom filling.
- Perfect for Sharing: Ideal for family dinners or special gatherings.
- Easy to Make: Using ready-made puff pastry cuts down on prep time.
- Versatile: This can be customized with your favorite vegetables or herbs.
- Freezer-Friendly: Great for meal prepping and freezing leftovers.
What is Jamie Oliver’s Chicken and Mushroom Puff Pie?
Jamie Oliver’s Chicken and Mushroom Puff Pie is a classic British-style pie filled with tender chicken, sautéed mushrooms, and a creamy sauce, all wrapped in flaky puff pastry. The combination of chicken and mushrooms with a savory sauce creates a flavorful filling that pairs beautifully with the buttery crust. This pie is an indulgent yet easy-to-make dish that will impress everyone at the table.
Other Jamie Oliver Recipes
Jamie Oliver Chicken and Mushroom Puff Pie Ingredients
- 2 tablespoons olive oil
- 500g (1 lb) chicken thighs or breasts, chopped into bite-sized pieces
- 250g (9 oz) mushrooms, sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons plain flour
- 200ml (3/4 cup) chicken stock
- 150ml (1/2 cup) double cream or crème fraîche
- 1 teaspoon Dijon mustard (optional)
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 1 sheet of ready-made puff pastry
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
Step-by-Step Instructions to Prepare Jamie Oliver Chicken and Mushroom Puff Pie
Step 1. Preheat the Oven
Preheat your oven to 200°C (400°F). This will ensure the oven is hot and ready for baking your pie once assembled.
Step 2. Cook the Chicken
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chicken pieces, season with salt and pepper, and cook for 5-7 minutes until golden brown on all sides. Once cooked, remove the chicken from the pan and set it aside.
Step 3. Sauté the Mushrooms, Onions, and Garlic
In the same pan, add the remaining tablespoon of olive oil. Sauté the chopped onions and garlic for 3-4 minutes until softened and fragrant. Add the sliced mushrooms and cook for another 5 minutes until the mushrooms are golden and their moisture has evaporated.
Step 4. Make the Sauce
Sprinkle the flour over the mushroom mixture and stir to coat the vegetables. Cook the flour for 2-3 minutes to get rid of the raw taste. Slowly pour in the chicken stock while stirring continuously to avoid lumps. Bring the mixture to a simmer and cook for 5 minutes until the sauce thickens.
Step 5. Add the Cream and Seasoning
Stir in the double cream (or crème fraîche) and Dijon mustard (if using). Add the fresh thyme and season with salt and pepper to taste. Let the sauce simmer for another 2-3 minutes, then stir in the cooked chicken. Allow the filling to cool slightly while you prepare the pastry.
Step 6. Assemble the Pie
Roll out the puff pastry sheet on a lightly floured surface if needed. Transfer the chicken and mushroom filling into an ovenproof pie dish. Carefully place the puff pastry over the top of the pie dish, trimming any excess pastry. Use a fork to crimp the edges of the pastry to seal the pie. Cut a small slit in the center to allow steam to escape.
Step 7. Egg Wash and Bake
Brush the puff pastry with the beaten egg to give it a golden, shiny finish. Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is puffed and golden brown.
Step 8. Serve
Once baked, remove the pie from the oven and let it cool for a few minutes before serving. Enjoy the pie with mashed potatoes, steamed vegetables, or a simple salad.
What to Serve with Jamie Oliver Chicken and Mushroom Puff Pie
- Mashed Potatoes: Creamy mashed potatoes are the perfect side dish for soaking up the savory sauce from the pie.
- Roasted Vegetables: Serve with roasted carrots, parsnips, or Brussels sprouts for a hearty meal.
- Green Salad: A fresh green salad with a light vinaigrette balances the richness of the pie.
- Steamed Greens: Simple steamed broccoli or green beans work well with this pie.
Expert Tips for Mastering Jamie Oliver Chicken and Mushroom Puff Pie
- Use Chicken Thighs for Juiciness: Chicken thighs tend to stay juicier during cooking compared to chicken breasts.
- Let the Filling Cool: Make sure the filling cools slightly before adding the puff pastry, as this helps the pastry puff up better during baking.
- Customize the Filling: Add other vegetables like leeks, peas, or spinach to the filling for extra flavor and nutrition.
- Crimp the Edges: Ensure you crimp the edges of the pastry well to prevent the filling from leaking out during baking.
- Check for Doneness: The pastry should be golden brown and puffed up before removing it from the oven.
Variations of Jamie Oliver Chicken and Mushroom Puff Pie
- Cheesy Chicken and Mushroom Pie: Stir in some grated cheddar or Parmesan into the filling for a cheesy twist.
- Herb-Infused Pie: Add fresh herbs like rosemary or parsley for extra flavor.
- Spicy Chicken and Mushroom Pie: Add a pinch of chili flakes or cayenne pepper for a spicy kick.
- Vegetarian Version: Replace the chicken with additional mushrooms or other vegetables like zucchini, leeks, or spinach.
- Individual Pies: Make smaller, individual pies using ramekins for a fun, personalized presentation.
How to Store Leftovers of Jamie Oliver Chicken and Mushroom Puff Pie
- Refrigeration: Store any leftover pie in an airtight container in the fridge for up to 3 days.
- Freezing: You can freeze the pie (before or after baking) for up to 2 months. Wrap it well in plastic wrap and foil before freezing. Thaw in the fridge overnight before reheating.
- Labeling: Always label your containers with the date to keep track of how long they’ve been stored.
How to Reheat Jamie Oliver Chicken and Mushroom Puff Pie Leftovers
- Oven: Reheat the pie in the oven at 180°C (350°F) for about 10-15 minutes, or until warmed through. Cover the pie with foil to prevent the pastry from browning too much.
- Microwave: Reheat individual portions in the microwave for 1-2 minutes, but note that the pastry may lose some of its crispiness.
- Add Moisture: If the filling has thickened too much during storage, add a splash of stock or cream when reheating to keep it moist.
Nutrition Value (per serving)
- Calories: 550 kcal
- Carbohydrates: 35g
- Protein: 35g
- Fat: 30g
- Fiber: 4g
- Sugar: 4g
- Sodium: 500mg
FAQs
Can I freeze Jamie Oliver’s Chicken and Mushroom Puff Pie?
Yes, this pie freezes well. You can freeze it before or after baking. If freezing after baking, allow the pie to cool completely before wrapping it tightly in plastic wrap and foil. It can be frozen for up to 2 months. Thaw overnight in the fridge and reheat before serving.
How long does Jamie Oliver Chicken and Mushroom Puff Pie last in the fridge?
The pie will last up to 3 days in the fridge when stored in an airtight container. Be sure to reheat it thoroughly before serving.
Can I make Jamie Oliver Chicken and Mushroom Puff Pie in advance?
Yes, you can make the filling in advance and store it in the fridge for up to 2 days. When you’re ready to bake, simply add the puff pastry on top and bake as instructed.
What can I serve with Jamie Oliver Chicken and Mushroom Puff Pie?
Serve this pie with creamy mashed potatoes, roasted vegetables, or a light green salad. You can also pair it with steamed greens for a wholesome and hearty meal.
Final Words
Jamie Oliver’s Chicken and Mushroom Puff Pie is a comforting, savory dish that combines flaky puff pastry with a rich and creamy filling. It’s an ideal choice for a cozy family dinner or a special weekend meal. The combination of chicken, mushrooms, and a luscious sauce encased in golden puff pastry is sure to impress everyone at the table. Serve it with mashed potatoes or a green salad for a complete and satisfying meal.
More Jamie Oliver Recipes
- Jamie Oliver 5 Ingredients Lamb Curry
- Jamie Oliver Lamb Stew
- Jamie Oliver Honey Roasted Parsnips And Carrots
- Jamie Oliver Cream of Vegetable Soup
Jamie Oliver Chicken And Mushroom Puff Pie Recipe
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
Jamie Oliver’s Chicken and Mushroom Puff Pie is a classic British-style pie filled with tender chicken, sautéed mushrooms, and a creamy sauce, all wrapped in flaky puff pastry. The combination of chicken and mushrooms with a savory sauce creates a flavorful filling that pairs beautifully with the buttery crust. This pie is an indulgent yet easy-to-make dish that will impress everyone at the table.
Ingredients
-
- 2 tablespoons olive oil
-
- 500g (1 lb) chicken thighs or breasts, chopped into bite-sized pieces
-
- 250g (9 oz) mushrooms, sliced
-
- 1 onion, finely chopped
-
- 2 cloves garlic, minced
-
- 2 tablespoons plain flour
-
- 200ml (3/4 cup) chicken stock
-
- 150ml (1/2 cup) double cream or crème fraîche
-
- 1 teaspoon Dijon mustard (optional)
-
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
-
- 1 sheet of ready-made puff pastry
-
- 1 egg, beaten (for egg wash)
-
- Salt and pepper to taste
Instructions
Preheat your oven to 200°C (400°F). This will ensure the oven is hot and ready for baking your pie once assembled.
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chicken pieces, season with salt and pepper, and cook for 5-7 minutes until golden brown on all sides. Once cooked, remove the chicken from the pan and set it aside.
In the same pan, add the remaining tablespoon of olive oil. Sauté the chopped onions and garlic for 3-4 minutes until softened and fragrant. Add the sliced mushrooms and cook for another 5 minutes until the mushrooms are golden and their moisture has evaporated.
Sprinkle the flour over the mushroom mixture and stir to coat the vegetables. Cook the flour for 2-3 minutes to get rid of the raw taste. Slowly pour in the chicken stock while stirring continuously to avoid lumps. Bring the mixture to a simmer and cook for 5 minutes until the sauce thickens.
Stir in the double cream (or crème fraîche) and Dijon mustard (if using). Add the fresh thyme and season with salt and pepper to taste. Let the sauce simmer for another 2-3 minutes, then stir in the cooked chicken. Allow the filling to cool slightly while you prepare the pastry.
Roll out the puff pastry sheet on a lightly floured surface if needed. Transfer the chicken and mushroom filling into an ovenproof pie dish. Carefully place the puff pastry over the top of the pie dish, trimming any excess pastry. Use a fork to crimp the edges of the pastry to seal the pie. Cut a small slit in the center to allow steam to escape.
Brush the puff pastry with the beaten egg to give it a golden, shiny finish. Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is puffed and golden brown.
Once baked, remove the pie from the oven and let it cool for a few minutes before serving. Enjoy the pie with mashed potatoes, steamed vegetables, or a simple salad.
