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.