Jamie Oliver’s Chicken Pie Recipe Will Make 4 People Beg for Seconds

Oh, you’re in for a treat! Jamie Oliver’s chicken pie recipe has been my go-to comfort food for years—it’s the kind of dish that makes everyone at the table lean in for seconds. There’s something magical about that golden, flaky pastry giving way to a creamy, hearty filling packed with tender chicken and veggies. Jamie’s genius is in keeping it simple but full of flavor, perfect for busy weeknights or lazy Sunday dinners. Trust me, once you try this, it’ll become a family favorite just like it did in my house. Let’s get cooking!

Why You’ll Love Jamie Oliver’s Chicken Pie Recipe

This isn’t just any chicken pie—it’s the kind of meal that feels like a warm hug on a plate. Here’s why it’s my absolute favorite:

• Effortless comfort food: With pantry staples and simple steps, it’s doable even on hectic weeknights (I’ve made it half-asleep!).
• Crowd-pleasing magic: Picky kids, hungry partners—everyone clears their plates. The creamy filling wins every time.
• Golden, flaky perfection: That puff pastry crown cracks just right, revealing steaming, herb-scented goodness underneath.
• Secret weapon flexibility: Use leftover roast chicken, swap in seasonal veggies, or sneak in extra mushrooms—it always works.

Seriously, one bite and you’ll get why this recipe stays in heavy rotation at my house!

Ingredients for Jamie Oliver’s Chicken Pie Recipe

Gather these simple ingredients – you probably have most already! Jamie’s recipe keeps it real with everyday items, but the magic’s in how you prep them. My little tweaks (learned from making this dozens of times) are in parentheses:

• 500g chicken breast, diced into 2cm chunks (thighs work too for extra juiciness)
• 1 large onion, finely chopped (I use brown for sweetness)
• 2 carrots, peeled and diced small (about the size of your pinky nail)
• 2 celery sticks, thinly sliced (leaves and all for extra flavor)
• 200g mushrooms, sliced (chestnut or button both shine here)
• 50g butter (salted gives the best flavor, trust me)
• 50g plain flour (keep it measured and ready – timing matters!)
• 500ml chicken stock (hot from the kettle helps the sauce thicken faster)
• 100ml double cream (the luxurious touch that makes it special)
• 1 sheet puff pastry (store-bought is fine – we’re keeping it real!)
• 1 egg, beaten with a fork (for that golden shine)
• Salt and pepper to taste (I use Maldon sea salt flakes)

See? Nothing fancy – just good ingredients prepped right. Now let’s make some magic!

Equipment You’ll Need for Jamie Oliver’s Chicken Pie Recipe

No fancy gadgets here—just a few trusty kitchen staples that’ll make pie-making a breeze. I’ve burned through enough dish towels to know these are the real MVPs:

• A good, deep frying pan (mine’s scratched to bits but perfect for sautéing veggies)
• 1-liter pie dish (ceramic gives that gorgeous golden crust)
• Rolling pin (or an empty wine bottle in a pinch—we’ve all been there)
• Pastry brush (silicone ones don’t shed bristles into your egg wash)
• Wooden spoon (for stirring that creamy filling without scratching your pan)

That’s it! Now let’s get that pastry rolling.

How to Make Jamie Oliver’s Chicken Pie Recipe

Alright, let’s dive into the good stuff! This recipe comes together in two main acts: the luscious filling and that showstopper pastry top. Follow these steps, and you’ll have a pie that’ll make Jamie proud (and your family very, very happy).

Preparing the Filling

First things first—get that oven preheating to 200°C (180°C fan). Now, let’s build flavor:

1. Sizzle your veggies: Melt the butter in your pan over medium heat. Toss in the onion, carrots, celery, and mushrooms with a pinch of salt. Stir occasionally until they soften and smell sweet—about 8 minutes. (Pro tip: Don’t rush this! Those caramelized edges add depth.)
2. Brown the chicken: Push the veggies to the side and add your diced chicken. Let it sear untouched for 2 minutes per side until it loses that pink rawness. No need to cook through yet—it’ll finish in the oven.
3. Create the sauce: Sprinkle the flour over everything and stir like your pie depends on it (it kinda does). Cook for 1 minute to lose that raw flour taste. Now, gradually pour in the hot stock while stirring constantly—this prevents lumps. Once smooth, add the cream and let it bubble gently until thickened to a gravy-like consistency, about 5 minutes. Season generously with pepper and a little more salt if needed.

Assembling and Baking the Pie

Now for the fun part—the pastry transformation!

1. Fill ‘er up: Pour your glorious filling into the pie dish and let it cool slightly (hot filling = soggy pastry). Meanwhile, roll out your puff pastry on a floured surface until it’s about 2cm larger than your dish.
2. Top it off: Drape the pastry over the filling, trim the edges with scissors, and crimp them with a fork for that classic pie look. Cut a few small slits in the center to let steam escape—no exploding pies on our watch!
3. Golden touch: Brush the pastry all over with beaten egg (this is your shine guarantee). Pop it in the oven for 25-30 minutes until the top is puffed and golden brown like a sunset.

When that timer dings, resist cutting immediately—let it rest 5 minutes. Trust me, that patience pays off in neat slices and molten-hot-filling safety!

Tips for the Perfect Jamie Oliver’s Chicken Pie Recipe

After making this pie more times than I can count, here are my hard-earned secrets for chicken pie perfection:

• Resting is non-negotiable: That agonizing 5-minute wait lets the filling set so it won’t flood your plate (learned this the messy way).
• Leftover chicken hack: Rotisserie or Sunday roast leftovers work beautifully—just skip the browning step and add them with the cream.
• Veggie boost: Toss in frozen peas or sweetcorn last minute for color and sweetness (my kids never notice the extra greens!).
• Pastry pro tip: If your edges brown too fast, make a foil “collar” to protect them while the center catches up.
• Make-ahead magic: Prep the filling up to 2 days ahead—just reheat slightly before adding pastry.

Little touches make this pie shine even brighter—happy baking!

Variations for Jamie Oliver’s Chicken Pie Recipe

One of my favorite things about this recipe is how easily it adapts to whatever’s in your fridge! Here are the tastiest twists I’ve tried:

• Turkey twist: Swap chicken for leftover roast turkey (especially genius after Christmas!)
• Veggie-packed: Add leeks with the onions or throw in a handful of frozen peas last minute
• Mushroom lover’s dream: Double the mushrooms and add a splash of white wine
• Cheesy upgrade: Stir in 50g grated cheddar with the cream for extra richness

The beauty? Every version still gives you that same comforting, flaky-pastry magic!

Serving Suggestions for Jamie Oliver’s Chicken Pie Recipe

This pie deserves a proper stage! My go-to moves:

• Classic comfort style: Heap generous slices next to buttery mash and steamed greens (peas or broccoli work wonders)
• Pub vibes: Serve with crisp roasted potatoes and a jug of rich onion gravy for dipping
• Light option: Pair with a sharp apple & walnut salad to cut through the richness
• Next-day brilliance: Cold slices straight from the fridge (yes, really!) with piccalilli—my weird but wonderful lunchbox trick

However you serve it, just make sure there’s plenty—this pie disappears fast!

Storing and Reheating Jamie Oliver’s Chicken Pie Recipe

Here’s the good news—this pie actually tastes better the next day! For storing, let it cool completely (trust me, sealing it warm leads to soggy sadness), then wrap tightly in foil. It’ll keep in the fridge for 3 days or freeze beautifully for up to 2 months. To reheat, skip the microwave—pop it in a 180°C oven for 15-20 minutes until piping hot and the pastry crisps up again. Pro tip: Freeze individual slices for emergency comfort food!

Nutritional Information for Jamie Oliver’s Chicken Pie Recipe

Here’s the scoop on what you’re getting in each glorious serving (about 1/4 of the pie): roughly 450 calories, with 25g of fat (12g saturated) from all that buttery goodness. You’re also looking at 30g of protein to keep you full, plus 3g of fiber from the veggies. Now, these numbers can wiggle a bit – use skim milk instead of cream, and you’ll trim some fat. But let’s be real – sometimes you just need that full-on comfort food experience!

Frequently Asked Questions About Jamie Oliver’s Chicken Pie Recipe

Over the years, I’ve gotten all sorts of questions about this beloved chicken pie – here are the ones that pop up most often with my tried-and-true answers:

Can I really use store-bought puff pastry?
Absolutely! Jamie himself often uses it to save time. Just make sure it’s all-butter for the best flavor. I keep a roll in my freezer for pie emergencies (which happen more often than I’d like to admit).

How do I prevent a soggy bottom?
Two tricks: 1) Let the filling cool slightly before adding pastry, and 2) Bake on the oven’s lower rack. If you’re extra worried, you can blind-bake the bottom crust for 10 minutes first – but honestly? I’m too lazy for that most days!

Can I make this ahead?
You bet! The filling keeps beautifully for 2 days in the fridge (it actually tastes better as flavors meld). Just assemble with pastry right before baking. Leftover baked pie reheats like a dream in the oven.

What if I don’t have chicken stock?
No stress – vegetable stock works fine, or use 1 stock cube dissolved in 500ml boiling water. My secret? A splash of white wine in the sauce adds amazing depth when I’m out of stock!

Now that you’re armed with all the pie wisdom, what are you waiting for? Get that oven preheating and tag me in your golden, flaky masterpieces!

Print