Introduction

Jamie Oliver’s Chicken and Veg Pie is a comforting dish that brings warmth to any table. This recipe features succulent chicken, a medley of vegetables, and a rich sauce, all encased in a flaky pastry. It’s a perfect meal for family gatherings or cozy evenings at home.

Detailed Ingredients with measures

Chicken – 600g of boneless, skinless chicken thigh fillets
Onion – 1 large, finely chopped
Carrot – 2, diced
Celery – 2 sticks, diced
Garlic – 2 cloves, minced
Frozen peas – 150g
Chicken stock – 500ml
Double cream – 150ml
Olive oil – 2 tablespoons
Salt – to taste
Black pepper – to taste
Shortcrust pastry – 500g
Egg – 1, beaten, for glazing

Prep Time

The preparation time for the Chicken and Veg Pie is approximately 20 minutes, allowing you to get everything ready for the cooking process.

Cook Time, Total Time, Yield

The cooking time for this pie is around 40 minutes. In total, including prep time, the dish can be made in about 1 hour. This recipe yields enough pie for 4 to 6 servings, depending on portion size. Enjoy sharing this delightful pie with family and friends!

Detailed Directions and Instructions

Preheat the Oven

Preheat your oven to 200°C (400°F) or gas mark 6.

Prepare the Chicken

Take boneless chicken thighs and chop them into bite-sized pieces.

Cook the Chicken

In a large pan, heat some olive oil over medium heat. Add the chopped chicken and cook until browned on all sides, ensuring it’s cooked through.

Add Vegetables

Chop up a selection of seasonal vegetables, such as carrots, peas, and leeks. Add these to the pan with the chicken and stir for a few minutes until they begin to soften.

Make the Sauce

Sprinkle flour over the chicken and vegetables, stirring to combine. Gradually add chicken stock (or water) while stirring continuously to create a smooth sauce. Allow it to simmer until it thickens. Season with salt and pepper.

Prepare the Pie Filling

Once the filling is thickened, mix in some chopped fresh herbs like parsley or thyme for added flavor. Remove the pan from heat.

Line the Pie Dish

Roll out puff pastry on a floured surface to fit your pie dish. Place the first sheet into the dish, ensuring it covers the base and edges thoroughly.

Add the Filling

Spoon the chicken and vegetable mixture carefully into the pastry-lined pie dish.

Top with Pastry

Roll out another sheet of puff pastry to cover the top of the pie. Press the edges to seal and trim any excess pastry.

Cut Vent Holes

Make a few small cuts in the top layer of pastry to allow steam to escape during baking.

Brush with Egg

Whisk an egg and brush it over the top of the pie for a golden finish.

Bake the Pie

Place the pie in the preheated oven and bake for approximately 30-40 minutes, or until the pastry is golden brown and puffed.

Serve

Remove the pie from the oven and let it cool for a few minutes before slicing. Serve warm.

Notes

Chicken Alternatives

You can substitute chicken thighs with chicken breast if preferred; however, thighs tend to be juicier.

Vegetable Variations

Feel free to use any favorite vegetables available, such as mushrooms, spinach, or sweetcorn.

Make-ahead Option

The filling can be made ahead of time and stored in the refrigerator for up to two days before assembling the pie.

Storage Recommendations

Leftover pie can be stored in the refrigerator for up to three days or frozen for later use.

Serving Suggestions

Consider serving the pie with a side salad or steamed vegetables for a complete meal.

Cook techniques

Shortcrust pastry

Shortcrust pastry is essential for a flaky, tender pie. It’s made by combining flour, butter, and a pinch of salt, then adding cold water to bring it together. Be careful not to overwork the dough to ensure a light texture.

Blind baking

Blind baking is the technique of pre-baking the pie crust before adding the filling. This prevents the crust from becoming soggy. Line the crust with parchment paper and fill it with baking beans or weights before baking.

Chopping vegetables

Chop vegetables evenly for uniform cooking. Use a sharp knife and a cutting board to cut ingredients like carrots and celery into small, even pieces for the filling.

Sautéing

Sautéing involves cooking ingredients quickly in a bit of oil over medium heat. This technique enhances the flavors of the vegetables and helps develop a savory base for your pie.

Cooking chicken

Ensure the chicken is cooked thoroughly before incorporating it into the pie. Cut it into small pieces and cook it until it’s golden and cooked through to maintain a juicy texture.

Deglazing

After sautéing, deglaze the pan with a splash of liquid (like stock or wine) to lift the flavorful bits stuck to the bottom. This adds depth to the filling.

Assembling the pie

Arrange the filling in the cooked pastry base before topping it with another layer of pastry. Seal the edges well to prevent any filling from leaking out during baking.

Glazing

Brush the top pastry layer with egg wash before baking for a golden, glossy finish. This gives the pie an appetizing appearance.

Baking

Bake the pie until the crust is golden brown and the filling is bubbling. Bake at the right temperature to achieve a perfectly cooked pie without burning the crust.

FAQ

Can I use store-bought pastry for this recipe?

Yes, store-bought pastry can save time and still result in a delicious pie.

What vegetables can I use for the filling?

Feel free to use any vegetables you enjoy, such as peas, potatoes, or mushrooms.

How can I tell if the chicken is fully cooked?

The chicken should be white throughout with no pink remaining, and juices should run clear.

Can I make the pie ahead of time?

Yes, you can prepare the pie ahead of time and refrigerate it before baking. Just bake it when needed.

What should I serve with the pie?

The pie pairs well with a simple green salad or steamed vegetables for a complete meal.

Conclusion

This chicken and vegetable pie is a comforting dish that brings together tender chicken and fresh vegetables wrapped in a flaky pastry. Its versatility allows for endless modifications, making it a perfect choice for a family dinner or a cozy gathering. Serve it warm with a side salad or enjoy it on its own for a satisfying meal that everyone will love.

More recipes suggestions and combination

Chicken and Mushroom Pie

Combine tender chicken with sautéed mushrooms and a creamy sauce for a rich and flavorful filling.

Vegetable Medley Pie

Use a mix of seasonal vegetables like carrots, peas, and potatoes for a fresh, vegetarian option.

Spicy Chicken Curry Pie

Add spices and a touch of heat with a chicken curry filling for an exciting twist on the classic pie.

Shepherd’s Pie

Replace chicken with minced lamb or beef, topped with creamy mashed potatoes for a hearty dish.

Seafood Pie

Mix various seafood like shrimp, fish, and scallops with a white sauce for a delicious maritime flavor.

Brie and Spinach Pie

Create a decadent vegetarian pie with creamy brie and fresh spinach for a sophisticated option.

Leftover Roast Chicken Pie

Transform your leftover roast chicken into a new meal by combining it with your choice of vegetables and gravy.

Sweet Potato and Black Bean Pie

For a nutritious vegetarian and vegan alternative, use mashed sweet potatoes and black beans as a hearty filling.