Tips To Make Chicken Pie Recipe Jamie Oliver Easy

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Craving a hearty, comforting dish that’s perfect for a weekend dinner or a fancy potluck? Look no further than Jamie Oliver’s iconic Chicken Pie. This recipe is a classic for a reason – it’s packed with flavor, incredibly satisfying, and surprisingly easy to make.

This guide will take you through everything you need to know to create this culinary masterpiece, from gathering the ingredients to mastering the perfect golden crust. We’ll even explore some delicious variations to suit your taste buds.

Proper chicken pie
Proper chicken pie

Gather Your Ingredients:

For the Filling:

  • 1 whole chicken, cut into 8 pieces (or a mix of chicken thighs and breasts)
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 rashers of bacon, chopped
  • 1 bay leaf
  • 700ml chicken stock
  • 2 tbsp plain flour
  • 200ml white wine (optional)
  • 150g frozen peas
  • Salt and freshly ground black pepper

  • For the Pastry:

  • 300g plain flour, plus extra for dusting
  • 150g cold unsalted butter, cubed
  • 1 large egg yolk, beaten with 1 tbsp milk

  • Time to Cook!:

    1. Preheat the oven to 180°C (350°F/Gas Mark 4).
    2. Brown the chicken: Heat the olive oil in a large pot or Dutch oven over medium heat. Season the chicken pieces with salt and pepper, then add them to the pot and brown on all sides. Remove the chicken and set aside.
    3. Sauté the vegetables: Add the chopped onion, carrots, and celery to the pot and cook for 5 minutes, or until softened. Add the chopped bacon and cook for another 2 minutes, until crispy.
    4. Flavor the base: Add the bay leaf and chicken stock to the pot. Bring to a simmer, then return the chicken pieces to the pot.
    5. Simmer and thicken: Cover the pot and simmer for 30-40 minutes, or until the chicken is cooked through. Remove the chicken from the pot and set aside to cool slightly. (Optional): If using white wine, add it to the pot and simmer for an additional 5 minutes to allow the alcohol to cook off.
    6. Prepare the roux: Once the chicken is cooked, remove the bay leaf and shred the chicken meat with two forks. In a separate bowl, whisk together the flour and a little bit of the hot stock from the pot to create a paste (roux). Gradually whisk the roux back into the pot with the remaining stock, stirring constantly until the sauce thickens.
    7. Assemble the pie: Return the shredded chicken to the pot with the thickened sauce. Stir in the frozen peas and season with additional salt and pepper to taste.
    8. Make the pastry: Sift the flour into a large bowl. Using your fingertips, rub the cold butter cubes into the flour until it resembles coarse breadcrumbs. Add the egg yolk mixture and gently bring the dough together. Wrap the dough in cling film and chill in the refrigerator for at least 30 minutes.
    9. Roll out the pastry: On a lightly floured surface, roll out the pastry to a circle slightly larger than your pie dish. Use a rolling pin to carefully transfer the pastry to the pie dish, gently pressing it into the edges.
    10. Fill and bake: Spoon the chicken mixture into the prepared pie dish. Trim the excess pastry from the edges and crimp the edges decoratively. Brush the pastry with the remaining egg yolk mixture.
    11. Bake for 40-45 minutes, or until the pastry is golden brown and the filling is bubbling.
    12. Let cool and enjoy: Allow the pie to cool for at least 15 minutes before slicing and serving.

    Nutritional Information (per serving):

    This recipe yields approximately 6 servings. Here’s a rough estimate of the nutritional content per serving:

    Calories: 600

  • Fat: 30g
  • Saturated Fat: 15g
  • Carbohydrates: 50g
  • Sugar: 5g
  • Protein: 40g
  • Sodium: 800mg (depending on the salt content of your chicken stock)

  • Please note: This is just an estimate, and the actual nutritional content can vary depending on the ingredients you use.