Jamie Oliver’s Chicken Pie Recipe

Add the minced garlic, fresh thyme leaves, and bay leaf to the pan. Cook for another 2 minutes until fragrant.

Season the chicken breast pieces with salt and black pepper, then add them to the pan. Cook, stirring occasionally, until the chicken is browned on all sides. Sprinkle the flour over the chicken and vegetables, stirring to coat evenly. Cook for 1-2 minutes to cook out the raw flour taste.

Gradually pour in the chicken stock, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer, then reduce the heat and let it cook for 5-7 minutes until thickened.

Stir in the frozen peas and heavy cream. Cook for an additional 2-3 minutes until the peas are heated through and the sauce is creamy. Remove from heat and set aside

2. Prepare the Pastry:

In a large mixing bowl, combine the all-purpose flour and salt. Add the cold cubed butter to the bowl.

Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.

Gradually add the cold water, one tablespoon at a time, mixing with a fork until the dough comes together into a ball.

Turn the dough out onto a lightly floured surface and knead it gently until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before using.

3.Assemble the Pie:

Preheat your oven to 400°F (200°C).

Roll out the chilled pastry dough on a lightly floured surface to about 1/4 inch thickness. Place the rolled-out pastry over the chicken filling in the skillet or transfer the filling to a baking dish. Trim any excess pastry and crimp the edges to seal.

Use a sharp knife to make a few small slits in the top of the pastry to allow steam to escape during baking.

Dive into this comforting and delicious homemade chicken pie, perfect for any meal.