Jamie Oliver’s Chicken Pie from his 30 Minute Meals series is a quick and comforting dish, perfect for a weeknight dinner. This pie is packed with tender chicken, vegetables, and a creamy sauce, all topped with a light puff pastry. Despite its simplicity, it’s a hearty meal that’s both satisfying and impressive, showing that you don’t need hours in the kitchen to create something delicious.
Jamie Oliver Chicken Pie 30 Minutes Meals
Jamie Oliver’s Chicken Pie is a comforting and easy-to-make dish featuring tender chicken, cooked vegetables, and a creamy sauce, all topped with puff pastry and baked until golden. It’s part of his 30 Minute Meals series, designed to be quick yet flavorful, making it a great option for busy weeknights.
Other Popular Recipes
- Jamie Oliver Meatballs and Tomato Sauce
- Jamie Oliver Pasta Sauce
- Jamie Oliver Turkey Ham and Leek Pie
Why You Should Try This Recipe
- Quick and easy: Ready in just 30 minutes, perfect for weeknight dinners.
- Comforting and satisfying: A hearty dish with tender chicken and rich, creamy sauce.
- Crowd-pleaser: Loved by adults and kids alike.
- Minimal ingredients: Uses common ingredients you likely already have on hand.
- Golden pastry top: The puff pastry topping adds a light, crispy contrast to the creamy filling.
Ingredients Needed to Make Jamie Oliver Chicken Pie
- Chicken thighs (400g / 14 oz): Boneless, skinless, diced for tenderness and flavor.
- Leek (1 medium): Sliced, adding sweetness and depth to the filling.
- Carrots (2 medium): Peeled and chopped, for color and texture.
- Butter (50g / 3.5 tbsp): For the sauce.
- Plain flour (2 tbsp): To thicken the sauce.
- Milk (300ml / 1¼ cups): The base for the creamy sauce.
- Chicken stock (200ml / ¾ cup): Adds extra flavor to the sauce.
- Dijon mustard (1 tbsp): Adds a touch of tang to the sauce.
- Puff pastry (1 sheet): Ready-made for convenience.
- Fresh thyme (optional, 1 tsp): For added flavor.
- Salt and pepper: To taste, for seasoning.
- Egg (1, beaten): For brushing the pastry to give it a golden finish.
Equipment Needed
- Large frying pan or saucepan
- Knife and chopping board
- Pie dish
- Pastry brush
- Oven
Instructions to Make Jamie Oliver Chicken Pie
1. Cook the Chicken and Vegetables:
- Heat the butter: In a large frying pan, melt the butter over medium heat.
- Sauté the leeks and carrots: Add the sliced leeks and chopped carrots, cooking for 5-7 minutes until softened.
- Add the chicken: Stir in the diced chicken thighs and cook until browned and cooked through, about 8 minutes.
2. Make the Sauce:
- Sprinkle the flour: Stir the flour into the pan, mixing well to coat the chicken and vegetables.
- Add the stock and milk: Gradually pour in the chicken stock and milk, whisking to avoid lumps.
- Simmer: Allow the sauce to simmer for a few minutes until thickened.
- Add mustard and season: Stir in the Dijon mustard, thyme (if using), and season with salt and pepper.
3. Assemble the Pie:
- Preheat the oven: Set the oven to 200°C (400°F).
- Transfer the filling: Pour the chicken and vegetable mixture into a pie dish.
- Top with puff pastry: Roll out the puff pastry and lay it over the top of the filling. Trim any excess pastry and press the edges down to seal.
- Brush with egg: Brush the beaten egg over the pastry to give it a golden finish when baked.
4. Bake the Pie:
- Bake: Place the pie in the oven and bake for 15-20 minutes, or until the pastry is golden and puffed.
- Cool slightly: Let the pie cool for a few minutes before serving.
What Goes Well With Jamie Oliver Chicken Pie
- Mashed potatoes: Creamy mashed potatoes complement the richness of the pie.
- Steamed vegetables: Serve with green beans, peas, or broccoli for a balanced meal.
- Gravy: A light gravy or additional sauce adds extra richness.
- Salad: A crisp, green salad provides a refreshing contrast to the creamy pie filling.
Expert Tips for Making the Best Jamie Oliver Chicken Pie
- Use chicken thighs: Thighs are juicier and more flavorful than chicken breasts.
- Don’t skip the egg wash: Brushing the pastry with egg ensures a golden, shiny finish.
- Thicker sauce: If you prefer a thicker sauce, let the mixture simmer for a few more minutes before adding the pastry.
- Season well: Taste the sauce before topping it with pastry to ensure it’s well seasoned.
Easy Variations of Jamie Oliver Chicken Pie
- Vegetarian version: Replace the chicken with mushrooms or a mix of your favorite vegetables.
- Cheesy version: Stir in some grated cheddar or Parmesan to the sauce for a cheesy twist.
- Herb-flavored: Swap the thyme for fresh parsley or rosemary for different herb flavors.
- Creamier pie: Add a splash of double cream to the sauce for an even richer texture.
Best Practices to Store Jamie Oliver Chicken Pie
- Refrigerate leftovers: Store leftover pie in an airtight container in the fridge for up to 3 days.
- Freeze for later: The pie can be frozen either before or after baking. Wrap tightly in cling film and foil, and freeze for up to 3 months. If freezing unbaked, bake from frozen, adding 10-15 minutes to the cooking time.
Best Practices to Reheat Jamie Oliver Chicken Pie
- Oven method: Reheat in the oven at 180°C (350°F) for 15-20 minutes, or until the filling is warmed through and the pastry is crisp.
- Microwave method: For quicker reheating, microwave individual slices, though the pastry may lose some crispness.
How Can I Make Jamie Oliver Chicken Pie Healthier?
- Use light milk: Swap whole milk for skimmed or low-fat milk to reduce calories.
- Add more vegetables: Incorporate extra vegetables like spinach, peas, or mushrooms to boost the nutrition.
- Use less butter: Cut down on the amount of butter used for a lighter version.
Nutrition Value (per serving):
- Calories: 450
- Fat: 25g
- Saturated Fat: 13g
- Carbohydrates: 30g
- Protein: 20g
- Fiber: 2g
FAQs
Can I freeze Jamie Oliver’s Chicken Pie before baking?
Yes, you can freeze the pie before baking. Assemble the pie, wrap it tightly in cling film and foil, and freeze for up to 3 months. Bake directly from frozen, adding an extra 10-15 minutes to the baking time.
How can I thicken the filling of chicken pie?
To thicken the filling, let the sauce simmer longer to reduce and thicken. Alternatively, you can stir in a tablespoon of flour or cornstarch mixed with a little water to the filling before assembling the pie.
What can I serve with Jamie Oliver Chicken Pie?
Chicken pie pairs well with mashed potatoes, steamed vegetables like green beans or peas, and a fresh side salad for a balanced meal.
Can I use shortcrust pastry instead of puff pastry for chicken pie?
Yes, shortcrust pastry can be used for a more traditional pie crust. It offers a slightly denser texture but works just as well as puff pastry for this recipe.
Final Words
Jamie Oliver’s Chicken Pie is a quick, comforting dish that’s perfect for busy weeknights. With its rich, creamy filling and crispy puff pastry top, it’s a meal that’s sure to satisfy. Serve it with mashed potatoes, steamed vegetables, or a crisp salad for a complete and hearty meal that will become a family favorite!
More By British Baking Recipes
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Jamie Oliver Chicken Pie 30 Minutes Meals
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
Jamie Oliver’s Chicken Pie is a comforting and easy-to-make dish featuring tender chicken, cooked vegetables, and a creamy sauce, all topped with puff pastry and baked until golden. It’s part of his 30 Minute Meals series, designed to be quick yet flavorful, making it a great option for busy weeknights.
Ingredients
- Chicken thighs (400g / 14 oz): Boneless, skinless, diced for tenderness and flavor.
- Leek (1 medium): Sliced, adding sweetness and depth to the filling.
- Carrots (2 medium): Peeled and chopped, for color and texture.
- Butter (50g / 3.5 tbsp): For the sauce.
- Plain flour (2 tbsp): To thicken the sauce.
- Milk (300ml / 1¼ cups): The base for the creamy sauce.
- Chicken stock (200ml / ¾ cup): Adds extra flavor to the sauce.
- Dijon mustard (1 tbsp): Adds a touch of tang to the sauce.
- Puff pastry (1 sheet): Ready-made for convenience.
- Fresh thyme (optional, 1 tsp): For added flavor.
- Salt and pepper: To taste, for seasoning.
- Egg (1, beaten): For brushing the pastry to give it a golden finish.
Instructions
1. Cook the Chicken and Vegetables:
- Heat the butter: In a large frying pan, melt the butter over medium heat.
- Sauté the leeks and carrots: Add the sliced leeks and chopped carrots, cooking for 5-7 minutes until softened.
- Add the chicken: Stir in the diced chicken thighs and cook until browned and cooked through about 8 minutes.
2. Make the Sauce:
- Sprinkle the flour: Stir the flour into the pan, mixing well to coat the chicken and vegetables.
- Add the stock and milk: Gradually pour in the chicken stock and milk, whisking to avoid lumps.
- Simmer: Allow the sauce to simmer for a few minutes until thickened.
- Add mustard and season: Stir in the Dijon mustard, thyme (if using), and season with salt and pepper.
3. Assemble the Pie:
- Preheat the oven: Set the oven to 200°C (400°F).
- Transfer the filling: Pour the chicken and vegetable mixture into a pie dish.
- Top with puff pastry: Roll out the puff pastry and lay it over the top of the filling. Trim any excess pastry and press the edges down to seal.
- Brush with egg: Brush the beaten egg over the pastry to give it a golden finish when baked.
4. Bake the Pie:
- Bake: Place the pie in the oven and bake for 15-20 minutes, or until the pastry is golden and puffed.
- Cool slightly: Let the pie cool for a few minutes before serving.
