The Jamie Oliver Chicken Pie with Crème Fraîche is a comforting, creamy, and flavorful dish that’s perfect for a cozy family dinner. This pie is filled with tender chicken and vegetables, enveloped in a rich and creamy crème fraîche sauce, all topped with a golden, flaky puff pastry crust. It’s an easy yet indulgent recipe that brings warmth and satisfaction to any meal.
What is Jamie Oliver Chicken Pie with Crème Fraîche?
Jamie Oliver’s Chicken Pie with Crème Fraîche is a modern take on the classic chicken pie. Instead of a traditional cream sauce, the pie uses crème fraîche, which adds a slight tang to balance the richness of the filling. The dish combines succulent chicken, vegetables, and herbs under a golden puff pastry, making it an ideal comfort food.
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Why You Should Try This Recipe
- Creamy and Flavorful: The crème fraîche adds a creamy yet tangy twist that elevates the traditional chicken pie.
- Family-Friendly: It’s a crowd-pleaser that everyone will love, from kids to adults.
- Perfect for Meal Prep: You can make the filling ahead of time and bake the pie when ready.
- Customizable: You can add your favorite vegetables or herbs to suit your taste.
Ingredients Needed to Make Jamie Oliver Chicken Pie with Crème Fraîche
- Chicken breasts: 400g (14 oz), diced, for tender, lean protein.
- Puff pastry: 1 sheet, ready-made, for the golden, flaky topping.
- Crème fraîche: 200ml (7 fl oz), for the creamy filling.
- Leeks: 2 medium, finely sliced, for a mild onion flavor.
- Carrots: 2 medium, diced, for sweetness and texture.
- Garlic: 2 cloves, minced, for added flavor.
- Chicken stock: 200ml (7 fl oz), to create a rich, flavorful sauce.
- Dijon mustard: 1 tablespoon, to add a slight kick and depth of flavor.
- Thyme: 1 teaspoon, dried or fresh, for a fragrant herb flavor.
- Olive oil: 1 tablespoon, for cooking the chicken and vegetables.
- Egg: 1, beaten, for brushing the pastry.
- Salt and pepper: To taste, for seasoning.
Equipment
- Large frying pan or skillet: For cooking the chicken and vegetables.
- Ovenproof pie dish: To assemble and bake the pie.
- Rolling pin: If you need to roll out the puff pastry.
- Pastry brush: This is used to brush the beaten egg over the pastry.
- Knife: For dicing the chicken and vegetables.
Instructions to Make Jamie Oliver Chicken Pie with Crème Fraîche
1. Preheat the Oven
Preheat your oven to 200°C (180°C fan)/400°F/gas mark 6.
2. Cook the Chicken and Vegetables
- Heat the Olive Oil: In a large frying pan or skillet, heat the olive oil over medium heat.
- Add the Chicken: Add the diced chicken and cook for 5-7 minutes until golden brown and cooked through. Remove the chicken from the pan and set it aside.
- Cook the Vegetables: In the same pan, add the leeks, carrots, and garlic, cooking for 5 minutes until softened.
3. Make the Creamy Sauce
- Add the Crème Fraîche and Stock: Stir in the crème fraîche, chicken stock, and Dijon mustard, mixing well. Let the sauce simmer for 3-4 minutes until it starts to thicken.
- Season the Sauce: Add the thyme, and season with salt and pepper to taste.
- Return the Chicken: Add the cooked chicken back into the pan, stirring to combine everything evenly. Let the mixture cook for another 2 minutes, then remove from heat.
4. Assemble the Pie
- Fill the Pie Dish: Pour the chicken and vegetable filling into an ovenproof pie dish, spreading it out evenly.
- Top with Puff Pastry: Roll out the puff pastry if necessary and place it over the top of the filling, pressing the edges down around the dish to seal it. Trim any excess pastry.
- Brush with Egg: Brush the top of the pastry with the beaten egg to help it turn golden brown in the oven.
5. Bake the Pie
Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is puffed up and golden brown.
6. Cool and Serve
Allow the pie to cool for a few minutes before serving. Enjoy it warm with a side salad or steamed vegetables.
What Goes Well With Jamie Oliver Chicken Pie with Crème Fraîche
- Mashed potatoes: Serve with creamy mashed potatoes for an ultimate comfort meal.
- Steamed green beans: A healthy and light side dish that complements the richness of the pie.
- Roasted vegetables: Carrots, parsnips, and broccoli are perfectly roasted alongside this pie.
- Mixed salad: A fresh, crisp salad pairs nicely with the richness of the pie.
Expert Tips for Making the Best Jamie Oliver Chicken Pie with Crème Fraîche
- Use leftover chicken: You can use leftover cooked chicken or even a rotisserie chicken to save time.
- Don’t overfill the pie: Leave a little space between the filling and the pastry to allow the puff pastry to rise properly.
- Add more vegetables: Feel free to add other vegetables like peas, mushrooms, or spinach for extra nutrition.
- Check the pastry: Ensure the pastry is golden and crisp before removing the pie from the oven.
Easy Variations of Jamie Oliver Chicken Pie with Crème Fraîche
- Turkey pie: Substitute chicken with turkey for a different protein.
- Vegetarian version: Replace chicken with mushrooms, leeks, and other vegetables for a hearty veggie pie.
- Cheese twist: Stir in grated cheddar or Parmesan for a cheesy, indulgent filling.
- Spicy version: Add a pinch of chili flakes or cayenne pepper for a spicier kick.
Best Practices to Store Jamie Oliver Chicken Pie with Crème Fraîche
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: The pie can be frozen before baking. Assemble the pie but don’t brush the pastry with egg. Cover tightly and freeze for up to 3 months. Thaw overnight in the fridge and bake as directed, brushing with egg before placing in the oven.
Best Practices to Reheat Jamie Oliver Chicken Pie with Crème Fraîche
- Oven: Reheat in a preheated oven at 180°C (350°F) for 10-15 minutes until heated through.
- Microwave: For quicker reheating, individual slices can be reheated in the microwave for 1-2 minutes, though the pastry may not remain as crisp.
How Can I Make Jamie Oliver Chicken Pie Healthier?
- Use light crème fraîche: Opt for a lower-fat version of crème fraîche to reduce the calorie content.
- Increase vegetables: Add more vegetables like mushrooms, peas, or spinach to bulk up the pie with nutrients.
- Skip the pastry: If you’re looking to reduce carbs, consider making the pie without the puff pastry and serving it as a creamy chicken stew.
Nutrition Value (per serving)
- Calories: 480 kcal
- Protein: 28g
- Fat: 32g
- Carbohydrates: 22g
- Sugar: 4g
- Fiber: 3g
FAQs
Can I use store-bought puff pastry for Jamie Oliver’s chicken pie?
Yes, store-bought puff pastry works perfectly for this recipe and saves time. Make sure to thaw the pastry if it’s frozen and follow the package instructions for best results.
Can I make Jamie Oliver chicken pie ahead of time?
You can prepare the filling ahead of time and store it in the fridge for up to 2 days. Assemble the pie with the puff pastry just before baking for the best texture.
How do I thicken the sauce in Jamie Oliver’s chicken pie?
If the sauce seems too thin, let it simmer a little longer to reduce. You can also stir in a teaspoon of flour or cornstarch to thicken it quickly.
Can I freeze Jamie Oliver’s chicken pie?
Yes, you can freeze the pie before baking. Assemble the pie, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge before baking.
Final Words
The Jamie Oliver Chicken Pie with Crème Fraîche is a delightful and comforting dish that will quickly become a family favorite. The combination of tender chicken, flavorful vegetables, and the rich, creamy sauce all wrapped in golden puff pastry makes this pie perfect for a weeknight dinner or a special occasion. Simple to prepare and utterly delicious, this recipe is sure to impress!
More By British Baking Recipes
Print
Jamie Oliver Chicken Pie Creme Fraiche
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 6
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
Jamie Oliver’s Chicken Pie with Crème Fraîche is a modern take on the classic chicken pie. Instead of a traditional cream sauce, the pie uses crème fraîche, which adds a slight tang to balance the richness of the filling. The dish combines succulent chicken, vegetables, and herbs under a golden puff pastry, making it an ideal comfort food.
Ingredients
- Chicken breasts: 400g (14 oz), diced, for tender, lean protein.
- Puff pastry: 1 sheet, ready-made, for the golden, flaky topping.
- Crème fraîche: 200ml (7 fl oz), for the creamy filling.
- Leeks: 2 medium, finely sliced, for a mild onion flavor.
- Carrots: 2 medium, diced, for sweetness and texture.
- Garlic: 2 cloves, minced, for added flavor.
- Chicken stock: 200ml (7 fl oz), to create a rich, flavorful sauce.
- Dijon mustard: 1 tablespoon, to add a slight kick and depth of flavor.
- Thyme: 1 teaspoon, dried or fresh, for a fragrant herb flavor.
- Olive oil: 1 tablespoon, for cooking the chicken and vegetables.
- Egg: 1, beaten, for brushing the pastry.
- Salt and pepper: To taste, for seasoning.
Instructions
1. Preheat the Oven
Preheat your oven to 200°C (180°C fan)/400°F/gas mark 6.
2. Cook the Chicken and Vegetables
- Heat the Olive Oil: In a large frying pan or skillet, heat the olive oil over medium heat.
- Add the Chicken: Add the diced chicken and cook for 5-7 minutes until golden brown and cooked through. Remove the chicken from the pan and set it aside.
- Cook the Vegetables: In the same pan, add the leeks, carrots, and garlic, cooking for 5 minutes until softened.
3. Make the Creamy Sauce
- Add the Crème Fraîche and Stock: Stir in the crème fraîche, chicken stock, and Dijon mustard, mixing well. Let the sauce simmer for 3-4 minutes until it starts to thicken.
- Season the Sauce: Add the thyme, and season with salt and pepper to taste.
- Return the Chicken: Add the cooked chicken back into the pan, stirring to combine everything evenly. Let the mixture cook for another 2 minutes, then remove from heat.
4. Assemble the Pie
- Fill the Pie Dish: Pour the chicken and vegetable filling into an ovenproof pie dish, spreading it out evenly.
- Top with Puff Pastry: Roll out the puff pastry if necessary and place it over the top of the filling, pressing the edges down around the dish to seal it. Trim any excess pastry.
- Brush with Egg: Brush the top of the pastry with the beaten egg to help it turn golden brown in the oven.
5. Bake the Pie
Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is puffed up and golden brown.
6. Cool and Serve
Allow the pie to cool for a few minutes before serving. Enjoy it warm with a side salad or steamed vegetables.
