Jamie Oliver shares his ‘cozy’ chicken pie recipe perfect for an autumn dinner

Now that the colder weather has arrived and winter is almost here, most people will be looking for something rich and hearty to warm themselves up at night.

There is nothing better for dinner in the wintertime than a traditional chicken pie packed with flavour, and cooking legend Jamie Oliver has shared his simple recipe to make a “cozy” chicken pie.

This recipe is very simple and delicious but takes a few hours, which makes this “amazing” dinner perfect for the weekend or a special occasion.

In a video online, Jamie said this recipe is best after “Bonfire Night and beyond” as it is his best “autumn warmer” dinner.

Jamie said: “I am so excited to give you a recipe for an amazing homemade pie. Beautiful, crumbly pastry, chicken, sweet leeks, creamy sauce. This is going to be amazing.”

How to make Jamie Oliver’s Chicken Pie 


For the pie:

  • 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
  • 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

Kitchen equipment:

  • Large sharp knife
  • One large non-stick frying pan
  • Large casserole pan
  • Mixing bowl
  • Grater
  • Colander
  • Pot
  • 30cm pie dish

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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 on the stove. Add both sides of the chicken skin-side down. Sear for ten minutes until the chicken skin is golden.

Jamie explained he uses the whole chicken to get “maximum” flavour from the bones. He said: “

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. Jamie said the casserole pan will act as “an incredible welcoming party for vegetables and herbs.”

Add some thyme to the casserole pan and now it is time to 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 add your chicken stock. Add your 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.

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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 begin to 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 just “fall off the bone” according to Jamie and be “super tender [and] super delicious.”

Place the cooked chicken 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 centimeter thick and then add to the pie dish.

Add your pie filling saved in the colander and then roll out the smaller piece of pastry to be placed on top of the pie. Jamie said it does not matter if your pastry tears or cracks, as 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 pue. Use a knife to make a small cut to the centre of the pie 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 mouth-watering chicken pie is ready to be served.

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