Jamie Oliver's 'cosy' chicken pie recipe is a real go-to for cold autumn nights
The cold weather is here, calling for cosy nights in and warming dinners. It can feel like a mammoth effort to cook something hearty when all you want to do is cosy up on the sofa, but dark evening are made more manageable with something scrumptious in the oven.
Thankfully, celebrity chef Jamie Oliver has now shared his best 'autumn warmer' recipe - a delicious chicken pie that's packed with flavour. And you're going to want to give it a go.
According to Jamie, it's perfect food from Bonfire Night and beyond, featuring crumbly pastry, chicken, sweet leeks, and a creamy sauce. Here's how you make it…
Ingredients
For the pie:
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1.5kg of whole chicken
150g of smoked pancetta
300g of button mushrooms
One litre of chicken stock
One egg
One leek
One celery heart
One onion
One carrot
Two tablespoons of plain flour
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One tablespoon of English mustard
Two tablespoons of crème fraîche
Olive oil
Fresh thyme
Salt and pepper
For the pastry:
500g of plain flour
250g of cold butter
Salt
Equipment
Large sharp knife
One large non-stick frying pan
Large casserole pan
Mixing bowl
Grater
Colander
Pot
30cm pie dish
Jamie's recipe is a real crowd-pleaser (Paul Stuart)Instructions
To begin, cut your whole chicken in half. Turn the chicken so that the backbone is facing you and carefully cut down the backbone using a sharp knife.
Add one tablespoon of oil to a frying pan and turn it on a high heat. Add both sides of the chicken skin-side down and sear for ten minutes until the chicken skin is golden.
In a casserole pan, chop the pancetta into chunks and add to the frying pan with a teaspoon of olive oil on a medium heat. Add some thyme to the casserole pan and then wash, peel, and chop your onion, leek, carrot, and celery. Cut into chunks and cool in the second frying pan for around ten to 15 minutes until the vegetables have softened.
Next, stir in two tablespoons of flour and the mustard into the casserole pan and then pour in your cider. Let it mix with your vegetables for around two minutes and then pour in your chicken stock. Add the chicken halves into the casserole tray and place the lid on top. Place on low heat and let it cook for around one hour, or until the chicken is tender and completely cooked.
While the pie filling is cooking, it is time to make the pastry. Put the flour in a mixing bowl with a pinch of salt. Grate the cold butter into the mixing bowl and rub both the flour and butter with your fingers until the mixture resembles breadcrumbs.
Pour 100ml of cold water into the mixture, mix it together, and then use your hands until the mixture resembles a dough. Divide the dough into two pieces. You will need ⅓ for the top and around ⅔ of the dough for the base of the pie. Wrap with cling film and then flatten out the dough, and place in the fridge to chill until needed.
While waiting for the pie filling, finely chop the mushrooms and then set it aside. After an hour, check on the chicken for your pie filling. It should be super tender and just fall off the bone. Place on a plate and shred all the meat off using a fork. Carefully remove all the bones and then set aside.
Put your chopped mushrooms into the casserole pan filled with the vegetables and stir it through. Let it cook for a few minutes and then add the shredded chicken back into the pan along with the crème fraîche.
Take a colander and place it in a pot. Strain your pie-filling chicken mixture over the pot. Preheat the oven to 190C/375F. Grease a pie dish and take your pastry out of the fridge. Place the largest piece of pastry between two parchment sheets of paper and roll it out until it is half a cm thick, then add to the pie dish.
Add the pie filling saved in the colander and then roll out the smaller piece of pastry to be placed on top of the pie. It doesn't matter if your pastry tears or cracks, the result will be delicious no matter what! Roll up and press firmly on the edges of the pastry to align with the sides of the pie dish.
Beat the egg in a small bowl and then brush all over the top of the pie. Use a knife to make a small cut in the centre to let steam escape. Place your pie at the bottom of the oven for around one hour, or until the pastry is golden brown. Once ready, take out the oven and your delicious chicken pie is ready to be served!
Will you be giving it a go? Let us know in the comments.
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