Description
Jamie Oliver’s Chicken Pie with Crème Fraîche is a savory pie filled with tender chicken, sautéed vegetables, and a creamy sauce made with crème fraîche. The pie is topped with golden puff pastry, making it a satisfying and hearty dish. The crème fraîche gives the sauce a slight tang that complements the richness of the chicken and vegetables.
Ingredients
-
-
- 500g (1 lb) boneless, skinless chicken thighs or breasts, chopped into bite-sized pieces
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 1 leek, thinly sliced
- 150g (1 cup) frozen peas
- 2 tablespoons plain flour
- 200ml (3/4 cup) chicken stock
- 200ml (3/4 cup) crème fraîche
- 1 tablespoon 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) to ensure it’s ready for baking the pie.
Heat the olive oil in a large pan over medium heat. Add the chopped chicken pieces, season with salt and pepper, and cook for 5-7 minutes until golden brown and cooked through. Remove the chicken from the pan and set it aside.
In the same pan, add the chopped onion, garlic, carrots, and leeks. Sauté for 5 minutes until softened and fragrant. Add the frozen peas and cook for another 2 minutes.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes to get rid of the raw flour taste. Gradually 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 crème fraîche and Dijon mustard (if using). Add the fresh thyme and season with salt and pepper to taste. Return the cooked chicken to the pan and stir until the chicken is evenly coated in the creamy sauce. Let the filling simmer for another 2-3 minutes, then remove the pan from heat.
Transfer the chicken and vegetable filling to an ovenproof pie dish. Roll out the puff pastry on a lightly floured surface if necessary. Carefully place the pastry over the top of the pie dish, trimming any excess pastry. Crimp the edges of the pastry with a fork to seal the pie. Cut a small slit in the center 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 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 with a side of mashed potatoes, roasted vegetables, or a light green salad.