Description
A classic homemade chicken pie by Jamie Oliver featuring tender chicken and vegetables in a creamy sauce, encased in a flaky buttery pastry crust. This comforting dish serves six and is perfect for family dinners or cozy gatherings.
Ingredients
Scale
Filling Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1/2 cup frozen peas
- 1/4 cup heavy cream
Pastry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3-4 tablespoons cold water
- 1 beaten egg (optional, for brushing)
Instructions
- Prepare the Filling: Heat the olive oil in a skillet over medium heat. Add the finely chopped onion, diced carrots, and celery. Cook, stirring occasionally, for about 5 minutes until the vegetables soften. Add minced garlic, fresh thyme leaves, and the bay leaf, cooking for an additional 2 minutes until fragrant. Season the bite-sized chicken pieces with salt and black pepper, add to the pan, and brown the chicken thoroughly. Stir in 2 tablespoons of all-purpose flour to coat the ingredients, then gradually pour in the chicken stock. Simmer the mixture for 5 to 7 minutes, stirring occasionally, until the sauce thickens. Add the frozen peas and heavy cream, cooking for another 2 to 3 minutes. Remove the filling from heat.
- Make the Pastry: In a separate bowl, combine 1 1/2 cups of all-purpose flour with 1/2 teaspoon salt. Add the cold cubed unsalted butter and rub it into the flour using your fingertips until the mixture becomes crumbly and resembles coarse breadcrumbs. Gradually add 3 to 4 tablespoons of cold water, mixing gently until the dough comes together. Knead the dough lightly to form a smooth ball, then wrap it tightly in plastic wrap. Chill the dough in the refrigerator for 30 minutes to firm up.
- Assemble and Bake: Preheat the oven to 400°F (200°C). Roll out the chilled pastry on a lightly floured surface to fit your baking dish or skillet containing the chicken filling. Place the rolled pastry over the filling, trimming any excess, and crimp the edges to seal the pie. Cut several small slits on the top to allow steam to escape during baking. Optionally, brush the top pastry with beaten egg for a shiny, golden finish. Bake in the preheated oven for 25 to 30 minutes or until the pastry turns golden brown and crisp. Remove from oven and allow to rest briefly before serving.
Notes
- For a richer flavor, use homemade chicken stock if possible.
- Be sure to chill the pastry dough well to ensure a flaky crust.
- Freezing the cubed butter before mixing helps achieve a better crumbly texture in the pastry.
- Egg wash is optional but provides a glossy, golden crust.
- Leftover pie can be refrigerated and reheated gently in the oven for best results.
