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.