Name: Jamie Oliver Poached Chicken Pie
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: British
Ingredients: 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.; 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.; Puff pastry – 1 sheet, ready-rolled for convenience.; Egg – 1, beaten, for glazing.

Jamie Oliver Poached Chicken Pie

Print Recipe

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.

Author: Ekani Ella
Prep Time: 15
Cook Time: 45
Total Time: 1 hour
Yield: 4
Category: Main Course
Method: Poaching and baking
Cuisine: British

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.

Find it online: https://britishbakingrecipes.co.uk/jamie-oliver-poached-chicken-pie/