Most Viewed Chicken Pies By Jamie Oliver

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be less expensive depending on the type.

Slice chicken breasts into centimeter slices.

Heat a high flame and add a couple of lugs of olive oil to an enamel metal tin.

Add sliced chicken to the olive oil, season with sea salt and cracked black pepper, and add butter.

Slice spring onions and add to the pan.

Grate a quarter of a nutmeg and add it to the mixture.

Tear off one or two bay leaves and add them to the pan along with thyme.

Add about 150g of button mushrooms to the pan.

Add one heaped tablespoon of creme fraiche, one heaped teaspoon of flour, and one heaped teaspoon of mustard to the pan.

Add about 300ml of chicken stock and mix it up to create a creamy sauce.

Turn the heat down to low and let it simmer.

Roll out pre-done puff pastry and tuck it into the pie dish.

Brush the pastry with milk or egg for glazing.

Insert rosemary into the pie before baking.

Bake the pie until it looks cooked, approximately one hour at 190°C (375°F).

Prepare a second pan with a tiny bit of oil and fry off bacon.

Add diced celery, onion, carrot, and leek to the pan and fry for about 10-15 minutes.

In a bowl, add 500g of plain flour, a pinch of sea salt, and 250g of very cold butter, grated.

Pour in 100ml of cold water and mix to form a dough, dividing it into two portions.

Chill the pastry in the fridge until needed.

Add a swig of scrumpy cider to the pan and cook off the alcohol.

Add two heaped tablespoons of plain flour and chicken stock to the pan and bring to a simmer.

Cook the chicken in the pan until the thigh meat pulls off the bone, about an hour.

Slice up 500g of button mushrooms and stir them into the stew.

Remove bones from the chicken and add the chunks back to the stew along with two tablespoons of creme fraiche.

Strain the filling through a colander to separate the sauce for later use.

Roll out the chilled pastry to line the pie dish, adding a bit of olive oil to the bottom of the dish.

Pour in the cold filling and roll out the remaining pastry for the top.

Create a rustic pie by tearing the pastry if it cracks.

Brush the top with egg wash before baking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens