Jamie Oliver Chicken And Sausage Pie

This is the pie I make when I need a little edible hug. Like when the weather turns suddenly damp and grey, or when the week’s felt longer than it had any right to. There’s something incredibly satisfying about a golden puff pastry lid hiding that cheesy, creamy, savoury filling underneath — it’s like the food equivalent of a soft blanket and a proper sit-down.

The first time I made this, I didn’t even bother with the lattice — just slapped the pastry on top and shoved it in the oven, because honestly, I was tired. Still turned out brilliant. But if you’ve got the energy (or just want to feel like the main character in your kitchen), that criss-cross pattern does make you feel like you’re winning at life. Either way, the filling’s the star — chicken and sausage in a velvety sauce, dotted with peas, melting cheese, and just enough veg to make you feel slightly smug.

Why You’ll Love It

• It’s a full meal in a pie — meat, veg, sauce, and crunch all in one.
• Comes together in under an hour, but feels like a Sunday roast.
• The puff pastry top turns golden, flaky, and slightly chewy in the best way.
• Cheese in the filling. I repeat: cheese in the filling.
• Leftovers reheat like a dream. You’ll wish you made more.
• It’s one of those dishes that makes people go quiet while eating. Always a good sign.

Ingredients

• ½ tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, crushed
• 300g chicken breast, diced
• 200g sausages, skinned and diced
• 2 carrots, chopped
• 2 celery sticks, chopped
• 2 tbsp plain flour
• 250ml chicken stock
• 2 tbsp crème fraîche
• 100g grated cheddar cheese
• 150g frozen peas
• 1 egg, beaten (for brushing)
• 200g puff pastry sheet

How to Make It

Soften the base:

Preheat the oven to 180°C (fan). Heat the oil in a large saucepan or deep frying pan over medium heat. Add the onion and cook for 2–3 minutes, just until it starts to soften and smell sweet.

Brown the meat:

Add the garlic, chicken, and sausage meat. Stir it around and let it brown for 5–6 minutes — don’t worry if it looks a bit messy, it’ll all come together.

Bulk it up:

Stir in the chopped carrots and celery. Sprinkle over the flour and stir again so it coats everything — this helps thicken the sauce later. Cook it out for a minute or two.

Get it saucy:

Pour in the stock, bring to a simmer, and cook for 10–12 minutes until the sauce thickens slightly and the veg softens. Then stir in the crème fraîche, cheese, and peas. Turn off the heat. Taste it. It should be savoury, creamy, and very hard to stop “testing.”

Build your pie:

Pour the filling into a pie dish (I use something around 8×8 inches). Lay the puff pastry sheet flat and cut into strips if you fancy a lattice — or just cover the top whole and press down the edges with a fork. Brush with the beaten egg so it gets that golden glow.

Bake until golden:

Pop the pie in the oven and bake for 25–30 minutes, or until the top is puffed up, flaky, and golden. The filling should be bubbling around the edges — pure joy.

Common Mistakes and How to Dodge Them

Why is my pastry soggy on the bottom?
You probably overfilled your dish or didn’t let the filling cool a bit before topping it. Hot steam + pastry = sog. Let it rest for 5 minutes first.

My sauce didn’t thicken — help!
Make sure the flour’s fully cooked out before adding stock. And give it time to simmer — 10 mins minimum.

Can I skip the lattice?
Of course. Lattice is just vibes. A full sheet works just fine, and tastes exactly the same.

The filling was bland. What did I miss?
Check your sausage — if it’s plain, add more seasoning to the pan. Pepper and a pinch of mustard powder work wonders.

Storage and Reheating

Let it cool, then cover and refrigerate. Keeps well for up to 2 days. Reheat in the oven at 170°C until piping hot — about 15–20 minutes. You can microwave it, but the pastry will go a bit limp (still delicious, just softer). Freezing? Yep, but do it before baking — assemble the pie, cover tightly, and freeze. Bake from frozen, adding 10–15 minutes to the cooking time.

Frequently Asked Questions

Can I use rotisserie chicken instead?
Yes! Just skip the browning step and add it after the veg. Makes it even quicker.

What if I don’t have crème fraîche?
Use sour cream or even a dollop of cream cheese. Or skip it — the sauce will still be tasty.

Can I use shortcrust instead of puff pastry?
Yep. It won’t puff, obviously, but it’ll be buttery and crisp. Totally fine.

Can I make this veggie?
Sure — swap the chicken and sausage for mushrooms and lentils, or a meat-free sausage. Use veg stock. Still lush.

Nutrition Facts (Per Serving):

• Calories: ~620 kcal
• Fat: 32g
• Carbs: 45g
• Protein: 38g
• Sodium: 650mg
• Sugar: 5g