Jamie Oliver’s ‘golden’ five-ingredient chicken pie recipe takes just 30 minutes

Jamie Oliver shares his recipe for chicken pie

There are so many ways to make pies with an endless combination of fillings and pastry types to experiment with.

The most popular kind to enjoy in the colder months, however, are heartier kinds filled with savoury meats, vegetables, and rich sauces.

And this recipe by Jamie Oliver comprises all three, filled with creamy chicken, “herby mixed mushrooms” and topped with “golden” puff pastry.

Sharing the formula on his website, the British chef revealed that it can be made with just five simple ingredients.

What’s more, it takes just 30 minutes to cook from start to finish – so it’s the perfect weekday dinner.

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Jamie Oliver’s chicken pot pie


Serves four:

  • Two white onions
  • 600g chicken thighs, skin off, bone out
  • 350g mixed mushrooms
  • One bunch of fresh thyme (30g)
  • 375g block of all-butter puff pastry, (cold)

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Start by preheating the oven to 220C/425F, and set the stove to a high heat ready to fry off the filling.

Do this in a 30cm non-stick ovenproof frying pan, with a smaller non-stick pan on medium heat alongside. Pour one tablespoon of olive oil into the larger pan and leave to sizzle.

As the oil heats up, peel and roughly chop the onions, adding them to the larger pan as you go. Jamie noted that leeks can be used instead if onions aren’t readily available when it comes to cooking.

Next. roughly chop two-thirds of the thighs, finely chop the rest, and add to the onion pan. Cook for six minutes, or until golden, stirring occasionally.

Meanwhile, place the mushrooms in the small, dry pan, tearing up any larger ones. Leave them to toast for four minutes until nutty, then tip into the chicken pan and strip in half the thyme leaves.

Remove the pan from the heat, add a pinch of sea salt and black pepper, then stir in one tablespoon of red wine vinegar and 150ml of water.

Working quickly, roll out the pastry so it’s 2cm bigger than the pan, then place it over the filling, using a wooden spoon to push it into the edges.

Criss-cross the pastry with a knife very lightly, then brush with one teaspoon of olive oil. Poke the remaining thyme sprigs into the middle of the pie.

Jamie said: “Bake at the bottom of the oven for 15 minutes, or until golden and puffed up. Easy!”

One of the best things about this recipe is that there’s so much opportunity to deviate from it. The chef recommended the following “easy swaps” for a slightly different pie.

  • Use leeks instead of onions.
    Use a mixture of mushrooms instead of one type
  • Swap mushrooms for peppers, carrots or even frozen peas instead
  • Try shortcrust or filo pastry instead of puff
  • Substitute chicken thighs for breasts or leftovers
  • Trade fresh thyme for fresh rosemary, sage, bay leaves or even dried alternatives
  • Swap the chicken for a mixture of veggies, such as celeriac, spinach or leek
  • Serve with wilted greens or a leafy salad for a veg-packed lunch

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