Sarah Brown
Jamie Oliver's chicken and mushroom pie is a comforting and flavorful dish that combines tender chicken, earthy mushrooms, and a creamy sauce encased in a golden, flaky pastry. To make this pie, start by sautéing chicken pieces and mushrooms in a pan until they are nicely browned, then set them aside. In the same pan, create a rich sauce by cooking onions, garlic, and flour before gradually adding chicken stock and cream, allowing it to thicken. Return the chicken and mushrooms to the sauce, season with herbs like thyme and parsley, and simmer until the flavors meld. Transfer the mixture to a pie dish, top it with a layer of puff pastry, and bake until the pastry is crisp and golden brown. This hearty pie is perfect for a cozy meal and showcases Jamie Oliver's signature blend of simplicity and robust flavors.
| Characteristics | Values |
|---|---|
| Recipe Name | Jamie Oliver's Chicken and Mushroom Pie |
| Prep Time | 30 minutes |
| Cook Time | 45-50 minutes |
| Total Time | 1 hour 20 minutes |
| Servings | 4-6 |
| Main Ingredients | Chicken thighs, mushrooms, onions, garlic, thyme, butter, flour, stock |
| Pastry Type | Shortcrust pastry (store-bought or homemade) |
| Cooking Method | Sautéing, baking |
| Oven Temperature | 200°C (400°F) |
| Key Flavors | Savory, earthy, herby |
| Dietary Considerations | Not vegetarian, contains gluten (pastry), dairy (butter, milk) |
| Special Equipment | Pie dish, saucepan, frying pan |
| Difficulty Level | Intermediate |
| Serving Suggestions | Serve with mashed potatoes, steamed vegetables, or a green salad |
| Storage | Refrigerate for up to 3 days or freeze for up to 1 month |
| Reheating Instructions | Reheat in the oven at 180°C (350°F) for 20-25 minutes |
| Nutritional Info (per serving) | Approx. 500-600 calories (varies based on pastry and ingredients) |
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What You'll Learn
- Prepare the filling: Sauté chicken, mushrooms, onions, garlic, and thyme in butter until golden brown
- Thicken the sauce: Stir in flour, add stock and cream, simmer until sauce thickens
- Assemble the pie: Fill a pie dish with the mixture, top with puff pastry
- Seal and glaze: Crimp edges, brush pastry with beaten egg for a golden finish
- Bake to perfection: Cook at 200°C (400°F) for 25-30 minutes until pastry is crisp
Prepare the filling: Sauté chicken, mushrooms, onions, garlic, and thyme in butter until golden brown
To begin preparing the filling for Jamie Oliver's chicken and mushroom pie, start by gathering your ingredients: boneless and skinless chicken thighs or breasts (cut into bite-sized pieces), a mix of button and wild mushrooms (sliced), onions (finely chopped), garlic cloves (minced), and fresh thyme sprigs. The key to a flavorful filling lies in the quality of these ingredients and the technique used to cook them. Heat a large, heavy-bottomed pan over medium heat and add a generous knob of butter. Allow the butter to melt and coat the pan, creating a rich base for sautéing.
Once the butter is hot and slightly bubbling, add the chicken pieces to the pan in a single layer, ensuring they have enough space to cook evenly. Sear the chicken for 3-4 minutes on each side until golden brown, as this step adds depth of flavor through caramelization. Remove the chicken from the pan and set it aside on a plate, leaving the flavorful juices and browned bits in the pan. These remnants will contribute to the overall taste of the filling.
Next, add another knob of butter to the pan if needed, and toss in the sliced mushrooms. Sauté the mushrooms for 5-7 minutes until they release their moisture and turn golden brown, stirring occasionally to ensure even cooking. Mushrooms are natural sponges for flavor, and this step enhances their earthy taste, making them a perfect complement to the chicken. Once the mushrooms are cooked, add the chopped onions and minced garlic to the pan, stirring frequently to prevent burning. Cook for another 3-4 minutes until the onions become translucent and softened, releasing their sweet aroma.
Return the seared chicken pieces to the pan, nestling them among the mushrooms, onions, and garlic. Add the fresh thyme sprigs, allowing their fragrant oils to infuse the filling. Stir everything together gently to combine, ensuring the ingredients are evenly distributed. The combination of chicken, mushrooms, onions, garlic, and thyme creates a harmonious blend of flavors that will make the pie irresistible.
Continue cooking the mixture for an additional 2-3 minutes, allowing the flavors to meld together. The filling should be fragrant, with the chicken cooked through and the vegetables tender. This sautéed mixture forms the heart of Jamie Oliver's chicken and mushroom pie, providing a rich and savory base that will be enveloped in a creamy sauce and topped with a golden, flaky pastry. Once the filling is ready, proceed to the next steps of the recipe, building upon this flavorful foundation.
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Thicken the sauce: Stir in flour, add stock and cream, simmer until sauce thickens
To thicken the sauce for Jamie Oliver’s chicken and mushroom pie, begin by stirring in the flour. After sautéing the chicken, mushrooms, and other aromatics, sprinkle a tablespoon or two of plain flour directly into the pan. Use a wooden spoon or spatula to mix the flour thoroughly with the ingredients, ensuring it coats everything evenly. This step is crucial as the flour acts as a thickening agent, creating a base for the sauce to cling to the filling and achieve the desired consistency. Allow the flour to cook for a minute or two to remove any raw taste, stirring continuously to prevent it from burning.
Next, gradually add the stock to the pan, pouring it in a steady stream while stirring constantly. This prevents lumps from forming and ensures the flour is fully incorporated into the liquid. The stock will begin to combine with the flour, creating a smoother mixture. Keep stirring until the stock is fully integrated and starts to heat up. At this point, the sauce will still be thin, but it’s setting the foundation for the thickening process. Be patient and ensure the stock is evenly distributed before moving to the next step.
Once the stock is incorporated, pour in the cream, stirring continuously to combine it with the sauce. The cream adds richness and helps to further thicken the mixture. Allow the sauce to come to a gentle simmer, as the heat will activate the thickening properties of both the flour and the cream. Keep a close eye on the sauce, adjusting the heat if necessary to maintain a steady simmer without boiling vigorously, which could cause the sauce to curdle or separate.
As the sauce simmers, you’ll notice it beginning to thicken gradually. Continue to stir regularly to ensure it cooks evenly and doesn’t stick to the bottom of the pan. The sauce is ready when it coats the back of a spoon and holds a line when you run your finger through it. This process typically takes around 5-10 minutes, depending on the heat and the amount of liquid. The end result should be a luscious, velvety sauce that binds the chicken and mushrooms together perfectly, ready to be encased in pastry for the pie.
Finally, taste the sauce and adjust the seasoning if needed, adding salt, pepper, or herbs to enhance the flavors. The thickened sauce should be rich, creamy, and full of flavor, complementing the chicken and mushroom filling beautifully. Once thickened to the right consistency, remove the pan from the heat and let the sauce cool slightly before transferring it to your pie dish. This thickened sauce is the heart of Jamie Oliver’s chicken and mushroom pie, ensuring every bite is comforting and delicious.
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Assemble the pie: Fill a pie dish with the mixture, top with puff pastry
To assemble Jamie Oliver's chicken and mushroom pie, begin by preparing your pie dish. Choose a dish that is approximately 9 inches in diameter and 2 inches deep to ensure there’s enough space for the filling and the pastry to rise. Lightly grease the dish with butter or a neutral oil to prevent sticking, especially if your dish isn’t non-stick. Preheat your oven to the temperature specified in the recipe (usually around 200°C or 400°F) to ensure it’s ready when your pie is assembled.
Next, spoon the chicken and mushroom filling into the prepared pie dish. The filling should be thick and hearty, with tender chicken pieces, earthy mushrooms, and a rich, creamy sauce. Ensure the mixture is evenly distributed across the dish, smoothing the top with the back of a spoon to create a flat surface. This will help the puff pastry adhere properly and cook evenly. If the filling is too hot, allow it to cool slightly before adding the pastry to prevent it from becoming soggy.
Once the filling is in place, take your sheet of puff pastry and carefully unroll it. If necessary, gently roll it out on a lightly floured surface to ensure it’s large enough to cover the pie dish with some overhang. Place the pastry over the filling, pressing it down gently to adhere to the edges of the dish. Trim any excess pastry using a sharp knife, leaving about a 1-inch overhang around the edges. This overhang will help seal the pie and create a neat finish.
To seal the pie, press the edges of the pastry firmly onto the rim of the dish. You can also use a fork to crimp the edges for a decorative and secure seal. If desired, brush the top of the pastry with a beaten egg or a little milk to give it a golden, glossy finish when baked. This step is optional but adds a professional touch to your pie.
Finally, use a sharp knife to make a small incision in the center of the pastry to allow steam to escape during baking. This prevents the pastry from becoming soggy or splitting open. If you’re feeling creative, you can also use leftover pastry to cut out shapes (like leaves or hearts) and place them on top for decoration. Once assembled, place the pie on a baking tray to catch any potential drips and transfer it to the preheated oven to bake until the pastry is puffed and deeply golden.
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Seal and glaze: Crimp edges, brush pastry with beaten egg for a golden finish
Once your chicken and mushroom pie filling is bubbling away and your pastry is rolled out, it's time to seal and glaze your pie for a perfect finish. This crucial step not only ensures your pie stays juicy and flavorful but also gives it a beautiful, golden-brown crust that's sure to impress. Start by carefully placing your pastry lid over the filled pie dish, making sure it completely covers the filling and overhangs the edges slightly. Gently press the pastry down around the edges to remove any air pockets and ensure a good seal.
Next, it's time to crimp the edges of your pie. This not only adds a decorative touch but also helps to seal the pastry, preventing any leaks during baking. To crimp, use your fingers or a fork to press and pinch the pastry edges together, creating a uniform pattern around the entire pie. Jamie Oliver often uses a simple yet effective technique: folding the overhanging pastry under itself and then pinching it at regular intervals to create a rustic, homemade look. This step requires a bit of patience, but the result is well worth the effort.
With the edges securely crimped, it's time to glaze your pie. This step not only enhances the appearance but also promotes even browning and a shiny, appetizing finish. In a small bowl, beat one egg until the yolk and white are fully combined. Using a pastry brush, gently brush the beaten egg over the entire surface of the pastry, taking care not to miss any spots. The egg wash will give your pie a rich, golden color once baked, making it look as delicious as it tastes.
For an extra touch of flavor and shine, Jamie Oliver sometimes suggests adding a pinch of salt or a sprinkle of sesame seeds to the egg-washed pastry before baking. However, for a classic chicken and mushroom pie, a simple egg glaze is often all you need. Be sure to brush the egg wash on lightly but thoroughly, as too much can cause the pastry to become soggy. A thin, even coat will ensure your pie bakes to perfection.
Finally, before popping your pie into the oven, use a sharp knife to make a small incision in the center of the pastry lid. This allows steam to escape during baking, preventing the pastry from becoming soggy and ensuring your pie cooks evenly. With your pie sealed, crimped, and glazed, it's ready to be baked until the pastry is puffed, golden, and irresistibly crispy. This final step transforms your pie from a simple dish into a stunning centerpiece that’s sure to delight everyone at the table.
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Bake to perfection: Cook at 200°C (400°F) for 25-30 minutes until pastry is crisp
Once you’ve prepared the rich, creamy chicken and mushroom filling and topped it with flaky pastry, the final step to achieving Jamie Oliver’s perfect chicken and mushroom pie is the baking process. Preheat your oven to 200°C (400°F) while your pie rests, ensuring it’s fully heated before the pie goes in. This temperature is crucial for achieving a crisp, golden pastry while allowing the filling to heat through evenly. Place the pie on a baking tray in the center of the oven to ensure even cooking, avoiding hot spots that could burn the pastry or leave the filling undercooked.
As the pie bakes, the pastry will begin to puff up and turn a beautiful golden-brown color, a sign that it’s crisping to perfection. Keep an eye on it after the 20-minute mark, as ovens can vary slightly in temperature. If the pastry is browning too quickly, loosely cover the top with foil to prevent burning while allowing the filling to continue cooking. The goal is to strike a balance between a perfectly crisp pastry and a bubbling, hot filling, so patience and observation are key during this stage.
The baking time typically ranges from 25 to 30 minutes, depending on your oven and the thickness of your pastry. To check if the pie is done, tap the center of the pastry lightly—it should feel firm and sound hollow. Additionally, the filling should be visibly bubbling around the edges, a clear sign that it’s hot and ready. If the pastry isn’t quite crisp enough but the filling is hot, you can turn on the grill for the last 2-3 minutes, watching closely to avoid burning.
Once the pie is baked to perfection, remove it from the oven and let it rest for 5-10 minutes before serving. This allows the filling to set slightly, making it easier to slice and serve neat portions. The aroma of the crisp pastry and rich, savory filling will be irresistible, and the golden-brown crust will be a testament to your baking precision. This final step transforms a simple dish into a show-stopping centerpiece that’s sure to impress.
Finally, serve the chicken and mushroom pie while it’s still warm, allowing everyone to enjoy the contrast between the crisp pastry and the creamy, flavorful filling. Pair it with a side of steamed vegetables or a fresh green salad for a well-rounded meal. By baking the pie at 200°C (400°F) for 25-30 minutes, you’ve ensured that every element of Jamie Oliver’s recipe shines, creating a comforting and satisfying dish that’s perfect for any occasion.
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Frequently asked questions
The key ingredients include chicken (breast or thigh), mushrooms, onions, garlic, butter, flour, chicken stock, milk, thyme, puff pastry, and an egg for glazing.
Sauté onions and garlic in butter, add mushrooms and cook until golden. Stir in flour, then gradually add chicken stock and milk to create a thick sauce. Add cooked chicken pieces, thyme, and season with salt and pepper.
Yes, using pre-cooked chicken (like rotisserie or leftover roast chicken) works well. Simply shred or chop it and add it to the sauce mixture.
Jamie Oliver typically uses puff pastry for a flaky, golden crust. You can use store-bought or make your own if you prefer.
Bake the pie in a preheated oven at 200°C (400°F) for 25–30 minutes, or until the pastry is puffed and golden brown. Let it cool slightly before serving.
