Jamie Oliver's Chicken And Mushroom Pie: Easy Homemade Recipe Guide

If you're looking to create a delicious and comforting chicken and mushroom pie, Jamie Oliver's recipe is a fantastic choice. Known for his approachable and flavorful dishes, Jamie’s version combines tender chicken, earthy mushrooms, and a rich, creamy sauce, all encased in a golden, flaky pastry crust. This recipe is perfect for a hearty family meal and showcases Jamie’s signature style of using simple, high-quality ingredients to elevate classic comfort food. Whether you're a seasoned cook or a beginner, his step-by-step instructions make it easy to achieve a restaurant-quality pie right in your own kitchen.

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Ingredients: List all necessary ingredients for Jamie Oliver's chicken and mushroom pie recipe

To create Jamie Oliver’s chicken and mushroom pie, you’ll need a selection of fresh, high-quality ingredients that come together to form a rich, flavorful dish. The foundation of the pie lies in its filling, which requires 500g of chicken thighs, preferably boneless and skinless, cut into bite-sized pieces. Chicken thighs are ideal for this recipe due to their higher fat content, which adds moisture and depth of flavor. Alongside the chicken, you’ll need 300g of button or chestnut mushrooms, sliced or quartered depending on their size. Mushrooms provide an earthy, umami-rich complement to the chicken.

For the aromatic base of the pie, 2 medium onions, finely chopped, and 3 cloves of garlic, minced, are essential. These ingredients are sautéed to release their sweetness and form the backbone of the filling. 2 carrots, peeled and diced, add a subtle sweetness and texture, while 2 sticks of celery, finely chopped, contribute a refreshing crunch and balance the richness of the dish. Fresh herbs are key to elevating the flavors—a handful of thyme sprigs and 2 bay leaves infuse the filling with their fragrant, woody notes.

The sauce for the pie requires 50g of unsalted butter and 50g of plain flour to create a roux, which thickens the liquid and gives the pie its hearty consistency. 600ml of chicken stock, preferably homemade or good-quality store-bought, is gradually added to the roux to form a velvety sauce. 150ml of double cream is stirred in at the end to add richness and a luxurious mouthfeel. Seasoning is crucial—salt and freshly ground black pepper should be added to taste throughout the cooking process.

For the pie crust, Jamie Oliver often opts for a 500g block of ready-rolled shortcrust pastry for convenience, though you can make your own if preferred. 1 beaten egg is used to glaze the pastry, giving it a golden, glossy finish when baked. Optionally, you can add a splash of white wine or a squeeze of lemon juice to the filling for brightness, though these are not mandatory.

Finally, don’t forget the splash of olive oil needed for cooking the vegetables and chicken. This recipe is a celebration of simple, wholesome ingredients coming together to create a comforting, satisfying meal. With these components, you’ll have everything you need to bring Jamie Oliver’s chicken and mushroom pie to life.

Pastry Preparation: Steps to make or prepare the pie crust for the dish

To begin preparing the pie crust for Jamie Oliver’s chicken and mushroom pie, start by gathering your ingredients. For a classic shortcrust pastry, you’ll need plain flour, cold unsalted butter, a pinch of salt, and cold water. The key to a flaky, tender crust is keeping the ingredients cold, so ensure your butter is chilled and your water is icy. Measure out 250g of flour and 125g of butter, cubing the butter into small pieces to make it easier to incorporate into the flour. Add a pinch of salt to the flour to enhance the flavor without making the pastry taste salty.

Next, combine the flour and butter in a large mixing bowl or on a clean work surface. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles fine breadcrumbs. This step is crucial for achieving the right texture—overworking the dough will make the pastry tough, while underworking it will result in a crumbly crust. If using a food processor, pulse the ingredients until just combined, being careful not to overmix. Once the mixture is ready, gradually add 4-6 tablespoons of cold water, mixing until the dough comes together in a ball. The dough should be firm but not sticky; if it’s too dry, add a teaspoon of water at a time until it holds its shape.

After the dough is formed, flatten it into a disc, wrap it tightly in cling film, and refrigerate for at least 30 minutes. Chilling the pastry allows the butter to firm up, making it easier to roll out and preventing shrinkage during baking. While the pastry rests, you can prepare the chicken and mushroom filling. If you’re short on time, you can chill the dough in the freezer for 10-15 minutes, but avoid leaving it in too long, as it can become too hard to work with.

Once the pastry has chilled, remove it from the fridge and let it sit for a few minutes to soften slightly. Lightly flour your work surface and rolling pin to prevent sticking. Roll out the pastry to a thickness of about 3-4 mm, ensuring it’s large enough to line your pie dish with some overhang. Carefully lift the pastry and drape it over the rolling pin to transfer it to the dish. Gently press the pastry into the corners and sides of the dish, trimming any excess pastry with a knife. If making a topped pie, roll out a second piece of pastry for the lid, ensuring it’s slightly larger than the dish to allow for shrinkage.

Finally, if you’re pre-baking the crust (also known as blind baking), prick the base of the pastry with a fork to prevent it from puffing up. Line the pastry with baking paper and fill it with baking beans or rice to weigh it down. Bake in a preheated oven at 200°C (180°C fan) for 15 minutes, then remove the paper and beans and bake for another 5 minutes until the crust is golden. If not pre-baking, simply fill the pastry with your chicken and mushroom mixture, cover with the pastry lid, seal the edges, and brush with beaten egg for a glossy finish before baking as per the recipe instructions.

Filling Cooking: Instructions for cooking the chicken and mushroom filling mixture

To begin cooking the chicken and mushroom filling mixture for Jamie Oliver’s chicken and mushroom pie, start by preparing your ingredients. You’ll need boneless, skinless chicken thighs or breasts (cut into bite-sized pieces), a mix of button and wild mushrooms (sliced), onions (finely chopped), garlic (minced), and fresh thyme. Heat a large, deep-sided pan or skillet over medium heat and add a generous drizzle of olive oil. Once the oil is hot, add the chicken pieces in a single layer, seasoning them with salt and pepper. Sear the chicken for 3-4 minutes on each side until golden brown, then remove them from the pan and set aside. This step ensures the chicken develops flavor and texture while keeping it juicy.

Next, in the same pan, add a knob of butter and allow it to melt. Add the chopped onions and a pinch of salt to help them soften without browning too quickly. Cook the onions for 5-7 minutes until they become translucent and slightly caramelized. Add the minced garlic and cook for another minute, stirring frequently to prevent burning. The aroma should become fragrant, signaling that the garlic is ready. Now, add the sliced mushrooms to the pan, stirring them into the onion and garlic mixture. Cook the mushrooms for 8-10 minutes until they release their moisture and begin to brown, concentrating their earthy flavor.

Once the mushrooms are cooked, return the seared chicken pieces to the pan, stirring them into the mushroom mixture. Pour in a splash of white wine (if using) or chicken stock to deglaze the pan, scraping up any browned bits from the bottom. Let the liquid simmer and reduce slightly for 2-3 minutes. Sprinkle in a tablespoon of plain flour and stir well to coat the ingredients, cooking for a minute to remove the raw flour taste. Gradually add more chicken stock, stirring continuously, until the mixture thickens into a rich, glossy sauce. The sauce should coat the chicken and mushrooms without being too runny.

Allow the filling to simmer gently for 10-15 minutes, giving the flavors time to meld together. Stir in the fresh thyme leaves and season to taste with additional salt and pepper if needed. The filling should be piping hot, thick, and packed with savory flavors. If the mixture seems too thick, add a little more stock to adjust the consistency. Once cooked, remove the pan from the heat and let the filling cool slightly before assembling the pie. This ensures the pastry doesn't become soggy when baked.

Finally, taste the filling and adjust the seasoning if necessary. The combination of tender chicken, earthy mushrooms, and aromatic herbs should create a delicious base for your pie. Transfer the filling to a pie dish, ensuring it’s evenly spread. At this point, the filling is ready to be topped with pastry and baked according to Jamie Oliver’s instructions. The cooking process for the filling is key to achieving a flavorful and well-textured chicken and mushroom pie.

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Assembly Tips: How to assemble the pie layers correctly before baking

When assembling a chicken and mushroom pie, the order and technique of layering are crucial for achieving a cohesive and delicious result. Start by preparing your pie dish by greasing it lightly or using a thin layer of butter to ensure the pastry doesn’t stick. Roll out your shortcrust pastry and carefully line the dish, pressing it gently into the corners and edges. Trim any excess pastry, leaving a slight overhang to connect with the lid later. This base layer should be even and thin enough to cook through but sturdy enough to hold the filling.

Next, focus on the filling. Spoon a thin layer of the cooked chicken and mushroom mixture into the pastry-lined dish, ensuring it’s evenly distributed. Avoid overfilling, as this can cause the pie to leak or the pastry to become soggy. If your filling is particularly wet, consider draining excess liquid or thickening it slightly with a roux or cornflour slurry. Add a second layer if desired, but keep it balanced—too much filling can prevent the pastry from cooking properly.

Now, it’s time to add the lid. Roll out the remaining pastry for the top crust, making it slightly larger than the dish to allow for shrinkage. Brush the edges of the bottom pastry with a little beaten egg or water to act as glue. Carefully place the lid on top, pressing the edges together to seal. Trim any excess pastry and crimp the edges with a fork or your fingers for a secure and decorative finish. This seal is essential to keep the filling contained and prevent it from drying out during baking.

Don’t forget to create a steam vent in the center of the pie lid to allow air to escape during baking. This prevents the pastry from cracking or lifting. You can also brush the entire lid with beaten egg or milk for a golden, glossy finish. If adding a lattice or decorative pastry shapes, attach them gently to the lid before brushing with egg wash. These final touches not only enhance the appearance but also ensure the pie bakes evenly.

Finally, place the assembled pie on a baking tray to catch any potential drips. Chill it in the fridge for 15–20 minutes before baking to firm up the pastry, which helps it maintain its shape in the oven. Preheat your oven to the required temperature while the pie chills. This resting period is a key assembly tip often overlooked but makes a significant difference in the pie’s structure and appearance after baking. With these steps, your chicken and mushroom pie will be perfectly layered and ready for the oven.

Baking & Serving: Optimal baking time, temperature, and serving suggestions for the pie

To achieve the perfect chicken and mushroom pie à la Jamie Oliver, baking time and temperature are crucial. Preheat your oven to 200°C (400°F) for a fan-assisted oven or 220°C (425°F) for a conventional oven. This high temperature ensures a golden, crispy pastry while cooking the filling thoroughly. Place the pie on a baking tray in the middle of the oven to promote even cooking. For a pie with a single layer of shortcrust or puff pastry on top, bake for 25–30 minutes. If using a fully encased pie with pastry on the bottom and top, extend the baking time to 35–40 minutes, ensuring the bottom pastry is cooked through and not soggy. Keep an eye on the pie during the last 10 minutes to prevent over-browning; if the pastry is browning too quickly, loosely cover it with foil.

Once the pie is baked to perfection, remove it from the oven and let it rest for 10 minutes before serving. This resting period allows the filling to set slightly, making it easier to slice and serve without the filling spilling out. The internal temperature of the pie should reach 75°C (165°F) to ensure the chicken is fully cooked and safe to eat. Use a kitchen thermometer to check the temperature in the center of the pie if you’re unsure. The pastry should be golden brown and flaky, with the filling bubbling slightly at the edges.

Serving the chicken and mushroom pie is all about enhancing its rich, savory flavors. Pair it with a side of steamed seasonal vegetables, such as peas, carrots, or green beans, to add freshness and balance the richness of the pie. Alternatively, a crisp green salad with a tangy vinaigrette can cut through the creaminess of the filling. For a heartier meal, serve the pie with mashed potatoes or crushed new potatoes tossed with butter and herbs. A dollop of lingonberry jam or cranberry sauce on the side can add a sweet-tart contrast, a tip often suggested by Jamie Oliver to elevate savory dishes.

When plating, use a sharp knife to cut clean slices, and serve the pie in shallow bowls or on plates to catch any juices. Garnish with fresh parsley or thyme for a pop of color and an extra layer of flavor. If you’re serving the pie at a gathering, consider placing it in the center of the table and allowing guests to help themselves, as it’s a comforting, shareable dish. Leftover pie can be stored in the refrigerator for up to 3 days and reheated in the oven at 180°C (350°F) for 15–20 minutes to restore its crispness.

For an extra indulgent touch, serve the pie with a gravy or sauce on the side. A simple chicken gravy made from the pie’s cooking juices or a white wine and mustard sauce can add moisture and depth. If you’re short on time, a drizzle of extra virgin olive oil and a squeeze of lemon juice can brighten the flavors without much effort. Remember, the key to serving this pie is to keep it rustic and comforting, true to Jamie Oliver’s style, while allowing the flavors of the chicken, mushrooms, and pastry to shine.

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