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.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4
- Category: Main Course
- Method: Baking
- Cuisine: British
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.