This easy Jamie Oliver 5 Ingredients Chicken Pie is a quick and hearty meal perfect for any night. Made with tender chicken, mushrooms, and crispy puff pastry, it’s a simple yet delicious dish. You can easily swap in ingredients you have on hand, making it a flexible, crowd-pleasing dinner!
Ingredients Needed
- 2 onions
- 600g (1.3 lbs) chicken thighs, skin off, bone out
- 350g (12 oz) mixed mushrooms
- 1 bunch fresh thyme (30g / 1 oz)
- 375g (13 oz) block of all-butter puff pastry (cold)
How To Make 5 Ingredients Chicken Pie
- Preheat the Oven: Preheat the oven to 220°C/425°F/gas 7.
- Prepare the Pan: Place a 30cm (12-inch) non-stick ovenproof frying pan on high heat, with a smaller non-stick pan on medium heat. Add 1 tablespoon of olive oil to the larger pan.
- Cook the Onions and Chicken: Peel and roughly chop the onions, adding them to the larger pan as you go. Roughly chop two-thirds of the chicken thighs, finely chop the rest, and add them to the onion pan. Cook for 6 minutes, or until golden, stirring occasionally.
- Toast the Mushrooms: Meanwhile, place the mushrooms in the dry pan, tearing up any larger ones. Let them toast and get nutty for 4 minutes, then tip them into the chicken pan. Strip in half of the thyme leaves.
- Add Flavour: Remove the pan from the heat, add a pinch of sea salt and black pepper. Stir in 1 tablespoon of red wine vinegar and 150ml (2/3 cup) of water.
- Roll Out the Pastry: Working quickly, roll out the pastry so it’s 2cm (about 1 inch) bigger than the pan, then place it over the filling, using a wooden spoon to push it into the edges.
- Finish the Pie: Very lightly criss-cross the pastry, then brush with 1 teaspoon of olive oil. Poke the remaining thyme sprigs into the middle of the pie.
- Bake the Pie: Bake at the bottom of the oven for 15 minutes, or until golden and puffed up.
Recipe Tips
- Use cold pastry: Make sure your puff pastry is cold before using it. This helps it puff up beautifully in the oven, creating a crispy, flaky crust.
- Toast the mushrooms: Toast the mushrooms in a dry pan before adding them to the chicken. This enhances their flavor and gives them a lovely nutty taste.
- Roll pastry quickly: Roll out the pastry quickly to avoid it warming up too much. If it gets too soft, it won’t puff up as well.
- Brush with oil: Brush the pastry with olive oil before baking for a golden, shiny finish. It gives the pie an appealing look and extra flavor.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover chicken pie cool to room temperature. Then, cover it tightly and store it in the fridge for up to 3 days.
- Freeze: Allow the pie to cool completely, then wrap it tightly in foil or plastic wrap before freezing. It can be stored in the freezer for up to 1 month. To serve, thaw in the fridge overnight before reheating.
- Reheat: Preheat the oven to 180°C/350°F. Place the pie on a baking tray and cover it loosely with foil. Heat for 15-20 minutes or until it’s piping hot.
Nutrition Facts
Serving Size: 1 pie (234g)
- Calories: 477
- Total Fat: 28g
- Saturated Fat: 10g
- Cholesterol: 35mg
- Sodium: 920mg
- Potassium: 257mg
- Total Carbohydrate: 45g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 12g
Try More Jamie Oliver Recipes:
- Jamie Oliver Tzatziki Chicken
- Jamie Oliver Chicken Wing Gravy
- Jamie Oliver Chicken Soup
- Jamie Oliver Chicken Korma Recipe
Jamie Oliver 5 Ingredients Chicken Pie
Description
This easy Jamie Oliver 5 Ingredients Chicken Pie is a quick and hearty meal perfect for any night. Made with tender chicken, mushrooms, and crispy puff pastry, it’s a simple yet delicious dish. You can easily swap in ingredients you have on hand, making it a flexible, crowd-pleasing dinner!
Ingredients
Instructions
- Preheat the Oven: Preheat the oven to 220°C/425°F/gas 7.
- Prepare the Pan: Place a 30cm (12-inch) non-stick ovenproof frying pan on high heat, with a smaller non-stick pan on medium heat. Add 1 tablespoon of olive oil to the larger pan.
- Cook the Onions and Chicken: Peel and roughly chop the onions, adding them to the larger pan as you go. Roughly chop two-thirds of the chicken thighs, finely chop the rest, and add them to the onion pan. Cook for 6 minutes, or until golden, stirring occasionally.
- Toast the Mushrooms: Meanwhile, place the mushrooms in the dry pan, tearing up any larger ones. Let them toast and get nutty for 4 minutes, then tip them into the chicken pan. Strip in half of the thyme leaves.
- Add Flavour: Remove the pan from the heat, add a pinch of sea salt and black pepper. Stir in 1 tablespoon of red wine vinegar and 150ml (2/3 cup) of water.
- Roll Out the Pastry: Working quickly, roll out the pastry so it’s 2cm (about 1 inch) bigger than the pan, then place it over the filling, using a wooden spoon to push it into the edges.
- Finish the Pie: Very lightly criss-cross the pastry, then brush with 1 teaspoon of olive oil. Poke the remaining thyme sprigs into the middle of the pie.
- Bake the Pie: Bake at the bottom of the oven for 15 minutes, or until golden and puffed up.
Notes
- Use cold pastry: Make sure your puff pastry is cold before using it. This helps it puff up beautifully in the oven, creating a crispy, flaky crust.
- Toast the mushrooms: Toast the mushrooms in a dry pan before adding them to the chicken. This enhances their flavor and gives them a lovely nutty taste.
- Roll pastry quickly: Roll out the pastry quickly to avoid it warming up too much. If it gets too soft, it won’t puff up as well.
- Brush with oil: Brush the pastry with olive oil before baking for a golden, shiny finish. It gives the pie an appealing look and extra flavor.
Jamie Oliver 5 Ingredients Chicken Pie