Description
Jamie Oliver’s Chicken Pie from his “30-Minute Meals” series is a quick and satisfying dish that brings together tender chicken, vegetables, and a creamy sauce, all topped with crispy puff pastry. It’s a simplified version of the classic chicken pie, designed to be made in half an hour without sacrificing flavor.
Ingredients
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- 500g (1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
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- 1 tablespoon olive oil
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- 1 leek, thinly sliced
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- 2 carrots, peeled and chopped
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- 1 tablespoon plain flour
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- 300ml (1 ¼ cups) chicken stock
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- 200ml (3/4 cup) crème fraîche
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- 1 teaspoon Dijon mustard (optional)
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- 1 sheet of ready-made puff pastry
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- 1 egg, beaten (for egg wash)
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- 1 sprig of fresh thyme or 1 teaspoon of dried thyme
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- Salt and pepper to taste
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- Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F). This ensures the oven is hot and ready to bake the puff pastry once the filling is prepared.
Heat olive oil in a large, ovenproof pan over medium heat. Add the chicken pieces, season with salt and pepper, and cook for 5-7 minutes until golden brown. Once the chicken is cooked through, could you remove it from the pan and set it aside?
In the same pan, add the sliced leek and chopped carrots. Sauté for 3-4 minutes until the vegetables are softened. Add the fresh thyme and stir.
Sprinkle the flour over the vegetables and stir to combine. Cook the flour for 1-2 minutes to get rid of the raw taste. Gradually pour in the chicken stock while stirring continuously to create a smooth sauce. Bring the mixture to a simmer and let it thicken for 2-3 minutes.
Stir in the crème fraîche and Dijon mustard (if using), then return the cooked chicken to the pan. Mix everything together until the chicken is coated in the creamy sauce. Let the filling simmer for another 2-3 minutes. Season with salt and pepper to taste.
Carefully place the ready-made puff pastry sheet over the pan, trimming any excess pastry around the edges. Use a fork to crimp the edges of the pastry and seal the pie. Cut a small slit in the center of the pastry to allow steam to escape.
Brush the top of the puff pastry with the beaten egg to give it a golden, shiny finish. Place the pan in the preheated oven and bake for 15-20 minutes, or until the pastry is golden brown and puffed.
Once baked, remove the pie from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley if desired, and serve with a side of mashed potatoes, steamed vegetables, or a green salad.