Jamie Oliver Chicken Pie 5 Ingredients
Jamie Oliver’s Chicken Pie uses just five key ingredients to create a delicious and satisfying pie. With tender chicken, crispy puff pastry, and a creamy sauce, this pie is simple to make, yet full of flavor. It’s perfect for busy evenings when you need a meal that comes together quickly but still feels like a treat.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 4
- Category: Main Course
- Method: Baking
- Cuisine: British
Ingredients
- Chicken thighs (500g / 1 lb): Boneless, skinless, and diced for tender, flavorful meat.
- Leeks (2 large): Thinly sliced for a subtle sweetness that complements the chicken.
- Double cream (200ml / ¾ cup): Adds richness and creaminess to the filling.
- Puff pastry (1 sheet): Ready-made, for a quick and flaky pie topping.
- Chicken stock (250ml / 1 cup): Forms the base of the sauce, giving it depth and flavor.
Instructions
1. Cook the Chicken and Leeks:
- Heat the pan: In a large frying pan, heat a little oil over medium-high heat.
- Brown the chicken: Add the diced chicken thighs and cook for 5-7 minutes until browned on all sides.
- Sauté the leeks: Add the sliced leeks to the pan and cook for another 3-4 minutes until softened and fragrant.
2. Make the Creamy Sauce:
- Add cream and stock: Pour the double cream and chicken stock into the pan, stirring to combine. Let the mixture simmer for 5 minutes until the sauce thickens slightly.
- Season: Season with salt and pepper to taste. Remove from heat.
3. Assemble the Pie:
- Transfer to the pie dish: Spoon the chicken and leek mixture into an oven-safe pie dish, spreading it out evenly.
- Top with puff pastry: Roll out the puff pastry if needed and place it over the top of the filling. Trim the edges and press them down to seal the pie.
- Brush with egg: Lightly brush the top with beaten egg to give the pastry a golden finish.
4. Bake the Pie:
- Bake: Preheat your oven to 200°C (400°F) and bake the pie for 20-25 minutes, or until the pastry is golden brown and puffed.
- Serve: Let the pie cool for a few minutes before slicing and serving.