Jamie Oliver’s ‘easy’ chicken pie can be made in 30 minutes

There is nothing better than something hearty, rich, and fulfilling for dinner during the wintertime, and this chicken pie recipe is the perfect dish to make easily at home.

Once the cold weather hits all you want to do is make something incredibly tasty and warming in a short amount of time, and this dish can be made in 30 minutes or less.

This savoury chicken pie is packed with flavour and has a buttery crust as well as a creamy filling, making it a delicious dinner to cook up.

It is “absolute comfort food” according to chef Jamie Oliver, who has shared his no-fuss recipe for a chicken pie that can easily be made for dinner during the week.

In a video online, Jamie said: “This easy chicken pie recipe is dead simple and can be knocked up in no time at all. Perfect with greens and mash, it’s a great winter warmer.”

How to make Jamie Oliver’s 30-minute chicken pie 


  • 500g of skinless boneless chicken thighs
  • 320g of mixed mushrooms
  • 320g of ready-rolled puffed pastry
  • 80g mixed bag of watercress, spinach and rocket
  • One bunch of spring onions
  • One heaped tablespoon of plain flour
  • One heaped tablespoon of wholegrain mustard
  • One heaped tablespoon of creme fraiche
  • One chicken stock cube (or 300ml of pre-done chicken stock)
  • Egg wash (one egg and a little milk)
  • Few sprigs of rosemary (optional)
  • Olive oil

Kitchen equipment:

  • 30cm non-stick frying pan
  • Food processor
  • Casserole dish
  • Small bowl

Serving side dish suggestions: 

  • Mash potatoes 
  • Steamed green veggies

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To begin, preheat the oven to 200C (400F).

Cut the chicken into chunks (around 3cm in size) and then place one tablespoon of olive oil in a frying pan. Season the chicken with salt and pepper and then place the chicken in the frying pan and cook on medium-high heat while stirring regularly.

Cut the spring onion (around 1cm in size) and add to the pan. Next, finely chop your mushrooms or place the mushrooms in a food processor. Once they have been cut up place in the pan. Cook the chicken, spring onions and mushrooms for around 10 minutes or until everything looks golden.

Add one heaped tablespoon of creme frachie, one heaped tablespoon of mustard and then one heaped teaspoon of flour into the pan.

In a small bowl, add your chicken stock cube to the bowl along with a little bit of boiling water. Pour in the chicken gravy once fully dissolved, or you can use pre-done chicken stock bought in a supermarket.

Turn the heat low and mix the ingredients in the pan together until you begin to get a creamy thick sauce that has coated the chicken and spring onions.

Add your chicken pie filling to your casserole dish and then unroll the puff pastry and place it on top of the dish. Cut away any pastry which is overflowing over the edge of the dish.

Lightly score the pantry in a large criss-cross pattern across the inner section and then mix one egg and milk in a small bowl to make an egg wash. Brush the egg wash on top of the pastry and then add a few sprigs of rosemary to the centre.

Place in the oven and cook for around 15 minutes until the pastry is risen and looks both crispy and golden.

Once the pastry is done, take the dish out of the ocean and your delicious chicken pie is ready to serve.

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