Jamie Oliver’s Poached Chicken Pie is a comforting, hearty dish that combines tender poached chicken with a creamy filling encased in golden, flaky pastry. This recipe is perfect for family dinners, offering a flavorful and satisfying meal that’s sure to impress.
What is Jamie Oliver’s Poached Chicken Pie?
Jamie Oliver’s Poached Chicken Pie is a rich and indulgent dish made with chicken that is gently poached to retain its tenderness, and then combined with a creamy sauce and vegetables. The filling is encased in buttery pastry and baked to golden perfection.
Other Popular Recipes
Why You Should Try This Recipe
- Rich and hearty: A comforting classic perfect for family meals.
- Tender chicken: Poaching ensures juicy, flavorful meat.
- Customizable: Add your favorite vegetables or herbs.
- Impressive yet simple: Looks fancy but is straightforward to prepare.
- Perfect for gatherings: A crowd-pleasing dish.
Ingredients Needed to Make Jamie Oliver Poached Chicken Pie
For the Chicken and Stock:
- Chicken breasts – 2 large, skinless, and boneless.
- Carrot – 1, peeled and chopped.
- Celery stick – 1, chopped.
- Onion – 1 small, peeled and halved.
- Bay leaves – 2, for flavor.
- Black peppercorns – 6-8, for seasoning.
- Water – Enough to cover the chicken.
For the Filling:
- Butter – 50g, for the roux.
- Plain flour – 50g, thickens the sauce.
- Milk – 300ml, for creaminess.
- Chicken stock – 300ml (reserved from poaching), adds flavor.
- Leek – 1, thinly sliced, for sweetness.
- Mushrooms – 100g, chopped, adds earthiness.
- Dijon mustard – 1 teaspoon, enhances flavor.
- Parsley – A handful, chopped, for freshness.
- Salt and pepper – To taste.
For the Pastry:
- Puff pastry – 1 sheet, ready-rolled for convenience.
- Egg – 1, beaten, for glazing.
Equipment Needed
- Large saucepan
- Mixing bowl
- Rolling pin (if needed)
- Baking dish (approx. 9-inch diameter)
- Pastry brush
Instructions to Make Jamie Oliver Poached Chicken Pie
Step 1: Poach the Chicken
- Place the chicken breasts, carrot, celery, onion, bay leaves, and peppercorns in a large saucepan.
- Add enough water to cover the chicken, then bring to a gentle simmer.
- Cook for 12–15 minutes, or until the chicken is cooked through.
- Remove the chicken and set aside to cool slightly, then shred or chop into bite-sized pieces. Reserve 300ml of the poaching liquid for the filling.
Step 2: Make the Sauce
- In a saucepan, melt the butter over medium heat. Add the flour and stir for 1–2 minutes to form a roux.
- Gradually whisk in the milk and reserved chicken stock, stirring continuously until the sauce thickens and is smooth.
- Add the sliced leek and mushrooms to the sauce and cook for 5–7 minutes, until softened.
- Stir in the shredded chicken, Dijon mustard, chopped parsley, and season with salt and pepper to taste. Allow the filling to cool slightly.
Step 3: Assemble the Pie
- Preheat your oven to 200°C (180°C fan) or 400°F.
- Transfer the chicken filling to a baking dish.
- Roll out the puff pastry if needed and place it over the dish, trimming the edges to fit. Press the edges down with a fork to seal.
- Cut a small slit in the center of the pastry to allow steam to escape. Brush the pastry with beaten egg for a golden finish.
Step 4: Bake the Pie
- Bake in the preheated oven for 25–30 minutes, or until the pastry is golden and puffed.
Step 5: Serve
- Let the pie rest for 5 minutes before serving. Slice and enjoy with your favorite sides.
What Goes Well With Jamie Oliver Poached Chicken Pie
- Mashed potatoes: A creamy and comforting side.
- Steamed green beans: Adds a fresh, crisp contrast.
- Garden salad: Lightens the meal with fresh flavors.
- Roasted carrots: Sweet and savory pairing.
- Buttered peas: A simple, classic side dish.
Expert Tips for Making the Best Jamie Oliver Poached Chicken Pie
- Don’t overcook the chicken: Poach gently to keep it tender.
- Cool the filling: Let the filling cool before adding the pastry to prevent soggy dough.
- Use good-quality pastry: Ensures a flaky, golden crust.
- Add herbs: Thyme or tarragon pair beautifully with chicken.
- Customize the vegetables: Add peas, sweetcorn, or spinach for variety.
Easy Variations of Jamie Oliver Poached Chicken Pie
- Vegetarian option: Replace chicken with a mix of roasted vegetables and use vegetable stock.
- Cheesy twist: Stir in grated cheese to the sauce for extra richness.
- Individual pies: Make smaller pies in ramekins for personal servings.
- Gluten-free: Use gluten-free flour and pastry.
- Herby topping: Sprinkle chopped fresh herbs on the pastry before baking.
Best Practices to Store Jamie Oliver Poached Chicken Pie
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Cool the pie completely, wrap it tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Best Practices to Reheat Jamie Oliver Poached Chicken Pie
- Oven method: Reheat at 180°C (350°F) for 15–20 minutes until heated through.
- Microwave option: Heat individual portions in the microwave for 2–3 minutes.
Nutrition Value (per serving)
- Calories: 400
- Protein: 25g
- Fat: 18g
- Carbohydrates: 30g
FAQs
Can I make Jamie Oliver Poached Chicken Pie ahead of time?
Yes, you can prepare the filling and pastry separately up to 1 day in advance. Store the filling in the fridge and assemble the pie just before baking for the best results.
Can I freeze Jamie Oliver’s Poached Chicken Pie?
Yes, the pie can be frozen after assembly or after baking. If freezing after baking, allow it to cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
What can I use instead of puff pastry for this pie?
You can use shortcrust pastry for a more traditional pie crust or even mashed potatoes for a shepherd’s pie-style topping.
How do I prevent the pie filling from making the pastry soggy?
Let the filling cool completely before adding the pastry on top. This helps keep the pastry crisp and prevents it from becoming soggy during baking.
Final Words
Jamie Oliver’s Poached Chicken Pie is a hearty, flavorful dish that’s perfect for a comforting family dinner. With its tender chicken, creamy filling, and flaky pastry, this recipe is sure to become a household favorite.
Try it today and enjoy a classic pie with a touch of indulgence!
More By British Baking Recipes
- Mary Berry Panna Cotta
- Mary Berry Toffee Marshmallow Squares
- Mary Berry Canterbury Tart
- Nigella Semolina Pudding
Jamie Oliver Poached Chicken Pie
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 4
- Category: Main Course
- Method: Poaching and baking
- Cuisine: British
Description
Jamie Oliver’s Poached Chicken Pie is a rich and indulgent dish made with chicken that is gently poached to retain its tenderness, then combined with a creamy sauce and vegetables. The filling is encased in buttery pastry and baked to golden perfection.
Ingredients
For the Chicken and Stock:
- Chicken breasts – 2 large, skinless, and boneless.
- Carrot – 1, peeled and chopped.
- Celery stick – 1, chopped.
- Onion – 1 small, peeled and halved.
- Bay leaves – 2, for flavor.
- Black peppercorns – 6-8, for seasoning.
- Water – Enough to cover the chicken.
For the Filling:
- Butter – 50g, for the roux.
- Plain flour – 50g, thickens the sauce.
- Milk – 300ml, for creaminess.
- Chicken stock – 300ml (reserved from poaching), adds flavor.
- Leek – 1, thinly sliced, for sweetness.
- Mushrooms – 100g, chopped, adds earthiness.
- Dijon mustard – 1 teaspoon, enhances flavor.
- Parsley – A handful, chopped, for freshness.
- Salt and pepper – To taste.
For the Pastry:
- Puff pastry – 1 sheet, ready-rolled for convenience.
- Egg – 1, beaten, for glazing.
Instructions
Step 1: Poach the Chicken
- Place the chicken breasts, carrot, celery, onion, bay leaves, and peppercorns in a large saucepan.
- Add enough water to cover the chicken, then bring to a gentle simmer.
- Cook for 12–15 minutes, or until the chicken is cooked through.
- Remove the chicken and set aside to cool slightly, then shred or chop into bite-sized pieces. Reserve 300ml of the poaching liquid for the filling.
Step 2: Make the Sauce
- In a saucepan, melt the butter over medium heat. Add the flour and stir for 1–2 minutes to form a roux.
- Gradually whisk in the milk and reserved chicken stock, stirring continuously until the sauce thickens and is smooth.
- Add the sliced leek and mushrooms to the sauce and cook for 5–7 minutes, until softened.
- Stir in the shredded chicken, Dijon mustard, chopped parsley, and season with salt and pepper to taste. Allow the filling to cool slightly.
Step 3: Assemble the Pie
- Preheat your oven to 200°C (180°C fan) or 400°F.
- Transfer the chicken filling to a baking dish.
- Roll out the puff pastry if needed and place it over the dish, trimming the edges to fit. Press the edges down with a fork to seal.
- Cut a small slit in the center of the pastry to allow steam to escape. Brush the pastry with beaten egg for a golden finish.
Step 4: Bake the Pie
- Bake in the preheated oven for 25–30 minutes, or until the pastry is golden and puffed.
Step 5: Serve
- Let the pie rest for 5 minutes before serving. Slice and enjoy with your favorite sides.
