Description
Jamie Oliver’s Chicken Pot Pie is a classic, homestyle dish featuring tender chicken, vegetables, and a creamy sauce, all baked under a flaky puff pastry or shortcrust pastry top. It’s a versatile dish that’s easy to make and can be adapted with your favorite vegetables and herbs. The rich, creamy filling is complemented by the buttery, golden pastry, creating a comforting meal that’s perfect for any occasion.
Ingredients
- 500g (1 lb) 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 chopped
- 2 celery sticks, chopped
- 150g (1 cup) frozen peas
- 2 tablespoons plain flour
- 300ml (1 ¼ cups) chicken stock
- 200ml (3/4 cup) double cream or crème fraîche
- 1 teaspoon Dijon mustard (optional)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 sheet ready-made puff pastry or shortcrust 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 1 tablespoon of olive oil in a large skillet or pan over medium heat. Add the chicken pieces, season with salt and pepper, and cook for 5-7 minutes until browned and cooked through. Remove the chicken from the pan and set it aside.
In the same pan, add the chopped onion, carrots, and celery. Sauté for 5 minutes until the vegetables are softened. Add the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the vegetables and stir to combine. Cook the flour for 1-2 minutes to eliminate the raw taste. Gradually pour in the chicken stock while stirring continuously to avoid lumps. Let the mixture simmer for 5 minutes, allowing the sauce to thicken.
Stir in the double cream (or crème fraîche), Dijon mustard (if using), and fresh thyme. Season with salt and pepper. Return the cooked chicken to the pan and add the frozen peas. Stir to combine and allow the filling to cook for another 2-3 minutes. Remove the pan from heat and let the filling cool slightly.
Transfer the chicken and vegetable filling to an ovenproof pie dish. Roll out the puff pastry (or shortcrust pastry) on a floured surface if needed. Carefully place the pastry over the filling, trimming any excess, and use a fork to crimp the edges. Cut a small slit in the center of the pastry to allow steam to escape during baking.
Brush the top of the 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 golden brown and crisp.
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, steamed vegetables, or a light green salad.