This delicious Jamie Oliver Chicken and Sausage Pie is a creamy, hearty meal perfect for a cozy dinner. Made with tender chicken, sausages, and a flaky puff pastry crust, it’s quick to prepare and can be customized with your favorite veggies. A warm, comforting dish the whole family will love!
Ingredients Needed
- 2 slices of smoked bacon
- 2 chicken thighs (approx. 100g / 3½ oz each), skin off, bone out
- 2 pork sausages
- 2 leeks
- 2 small potatoes (approx. 100g / 3½ oz each)
- 2 heaping teaspoons of English mustard
- 2 heaping tablespoons all-purpose flour
- 480ml / 2 cups chicken broth
- 480ml / 2 cups reduced-fat (2%) milk
- 90g / 3¼ oz watercress
- 300g / 11 oz pre-rolled puff pastry
- 1 large egg
How To Make Chicken And Sausage Pie
- Cook the bacon and meat: Slice the bacon and add it to a large shallow casserole pan over medium heat. Chop the chicken and sausages into 3cm / 1¼-inch chunks, then add them to the pan. Cook until lightly golden, stirring regularly.
- Prepare the vegetables: Trim and wash the leeks, peel and chop the potatoes into 3cm / 1¼-inch chunks. Add these to the pan with a splash of water. Cook for 10 minutes, stirring occasionally, until the leeks soften and everything is starting to cook through.
- Make the sauce: Stir in the mustard and flour, followed by the chicken broth and milk. Bring to a boil, then reduce to a simmer for 15 minutes on low heat, stirring regularly. Season to taste with salt and pepper.
- Separate the filling and sauce: Pour everything through a colander to separate the filling from the sauce. Pour the sauce into a blender, add the watercress, and blitz until smooth.
- Assemble the pie: Spoon the filling into an 8-inch pie dish (approx. 20cm), adding 7 tablespoons of the sauce. Let it cool down, then cover and refrigerate overnight to set.
- Prepare the pastry and bake: Preheat the oven to 350°F / 180°C. Brush the rim of the pie dish with olive oil. Cut the puff pastry into 2cm / ¾-inch strips and arrange them over the pie in a messy lattice pattern. Eggwash the pastry with a beaten egg, then bake for 45 minutes or until the pastry is golden and the filling is piping hot.
- Serve: Gently heat the watercress sauce and serve it on the side.
Recipe Tips
- Don’t skip the cooling step: Let the filling cool before adding the pastry. This helps the pie hold its shape and prevents the pastry from becoming soggy.
- Make sure the sauce is thick: Stir the sauce well and simmer it long enough to thicken before you pour it into the pie dish. A runny sauce will make the pie soggy.
- Use a crinkly pasta cutter for the pastry: This adds texture to the crust, making it more visually appealing and crispy.
- Eggwash the pastry well: Brush the pastry with plenty of egg to ensure it bakes to a golden, crispy finish.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Chicken and Sausage Pie cool to room temperature before storing. Cover the pie tightly with plastic wrap or foil and refrigerate for up to 3 days.
- Freeze: Allow the pie to cool completely, then wrap it tightly in plastic wrap or foil. Freeze for up to 3 months. To serve, thaw the pie overnight in the fridge before reheating.
- Reheat: Preheat your oven to 350°F (180°C). Place the pie on a baking sheet and cover with foil to prevent the crust from burning. Bake for 20-25 minutes, or until the filling is hot throughout.
Nutrition Facts
Serving Size: 1 serving (1 slice)
- Calories: 370
- Total Fat: 19g
- Saturated Fat: 8g
- Cholesterol: 70mg
- Sodium: 980mg
- Potassium: 410mg
- Total Carbohydrate: 30g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 20g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Leek Soup
- Jamie Oliver Chicken Tarragon
- Jamie Oliver Chicken Shawarma Recipe
- Jamie Oliver Hunters Chicken Recipe
Jamie Oliver Chicken And Sausage Pie
Description
This delicious Jamie Oliver Chicken and Sausage Pie is a creamy, hearty meal perfect for a cozy dinner. Made with tender chicken, sausages, and a flaky puff pastry crust, it’s quick to prepare and can be customized with your favorite veggies. A warm, comforting dish the whole family will love!
Ingredients
Instructions
- Cook the bacon and meat: Slice the bacon and add it to a large shallow casserole pan over medium heat. Chop the chicken and sausages into 3cm / 1¼-inch chunks, then add them to the pan. Cook until lightly golden, stirring regularly.
- Prepare the vegetables: Trim and wash the leeks, peel and chop the potatoes into 3cm / 1¼-inch chunks. Add these to the pan with a splash of water. Cook for 10 minutes, stirring occasionally, until the leeks soften and everything is starting to cook through.
- Make the sauce: Stir in the mustard and flour, followed by the chicken broth and milk. Bring to a boil, then reduce to a simmer for 15 minutes on low heat, stirring regularly. Season to taste with salt and pepper.
- Separate the filling and sauce: Pour everything through a colander to separate the filling from the sauce. Pour the sauce into a blender, add the watercress, and blitz until smooth.
- Assemble the pie: Spoon the filling into an 8-inch pie dish (approx. 20cm), adding 7 tablespoons of the sauce. Let it cool down, then cover and refrigerate overnight to set.
- Prepare the pastry and bake: Preheat the oven to 350°F / 180°C. Brush the rim of the pie dish with olive oil. Cut the puff pastry into 2cm / ¾-inch strips and arrange them over the pie in a messy lattice pattern. Eggwash the pastry with a beaten egg, then bake for 45 minutes or until the pastry is golden and the filling is piping hot.
- Serve: Gently heat the watercress sauce and serve it on the side.
Notes
- Don’t skip the cooling step: Let the filling cool before adding the pastry. This helps the pie hold its shape and prevents the pastry from becoming soggy.
- Make sure the sauce is thick: Stir the sauce well and simmer it long enough to thicken before you pour it into the pie dish. A runny sauce will make the pie soggy.
- Use a crinkly pasta cutter for the pastry: This adds texture to the crust, making it more visually appealing and crispy.
- Eggwash the pastry well: Brush the pastry with plenty of egg to ensure it bakes to a golden, crispy finish.
Jamie Oliver Chicken And Sausage Pie