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Jamie Oliver Chicken and Mushroom Pie (30 Minute Meals)

Jamie Oliver Chicken and Mushroom Pie
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Jamie Oliver’s Chicken and Mushroom Pie is a quick-bake savoury pie made with pan-cooked chicken, mushrooms, onions, and a creamy sauce, finished with a puff pastry topping. Unlike traditional pies that take hours, this version focuses on speed while keeping the flavours rich and comforting.

Ingredients

Scale

    • 500g chicken breast or thigh meat, cut into bite-sized pieces

    • 250g mushrooms, sliced

    • 1 tablespoon olive oil

    • 1 onion, finely chopped

    • 2 cloves garlic, minced

    • 1 tablespoon plain flour

    • 200ml chicken stock

    • 100ml double cream

    • 1 teaspoon Dijon mustard

    • Sea salt

    • Freshly ground black pepper

    • Fresh thyme or parsley, finely chopped

For the topping

    • 1 sheet ready-rolled puff pastry

    • 1 egg, beaten (for glazing)

Instructions

Step 1: Preheat the Oven

Preheat the oven to 220°C (425°F). Using a hot oven ensures the pastry rises quickly and turns crisp without drying out the filling.

Step 2: Brown the Chicken Quickly

Heat olive oil in a large ovenproof frying pan over medium-high heat. Add the chicken, season lightly, and cook until just golden on the outside. Remove and set aside to prevent overcooking.

Step 3: Cook the Mushrooms and Onion

In the same pan, add the onion and mushrooms. Cook for several minutes until the mushrooms release their moisture and begin to brown. Add the garlic and cook briefly until fragrant.

Step 4: Build the Creamy Sauce

Stir in the flour and cook for 30 seconds. Gradually add the stock while stirring to avoid lumps. Add the cream and Dijon mustard, then return the chicken to the pan. Simmer for 5–7 minutes until thick and glossy.

Step 5: Add Herbs and Adjust Seasoning

Stir through fresh herbs and taste for seasoning. The filling should be rich but not overly thick, as it will finish cooking in the oven.

Step 6: Top with Pastry

Lay the puff pastry over the pan, tucking in the edges slightly. Trim excess pastry if needed, then brush with beaten egg for a golden finish.

Step 7: Bake Until Golden and Puffing

Place the pan in the oven and bake for 15–18 minutes until the pastry is risen, crisp, and deeply golden.

Step 8: Rest and Serve

Allow the pie to rest for a few minutes before serving so the filling settles and slices cleanly.

Find it online: https://jamieolivereats.uk/chicken-and-mushroom-pie-30-minute-meals/