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Jamie Oliver Poached Chicken Pie

Jamie Oliver Poached Chicken Pie 

  • Author: Ekani Ella
  • 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.