Jamie Oliver’s ‘laid back’ chicken and bacon pie is the perfect springtime dinner recipe
This chicken pie is the perfect alternative for a Sunday roast, or can make a fantastic comfort food recipe for a family as it a great "crowd-pleaser" according to Jamie Oliver.
Jamie Oliver explains how to place the pastry on a chicken pie
Chicken pie is a much-loved traditional British dinner, and Jamie Oliver has shared how to turn this dish into a beloved springtime dinner.
In a video online, Jamie shared that his “crowd-pleaser” chicken pie recipe contains sausages, bacon, leeks, English mustard made in a “delicious” watercress sauce with golden puff pastry on top.
He said: It’s a beautiful day today and I’m gonna show you a lovely gorgeous chicken pie. It’s from my new cookbook ‘Together.’ I’m really proud of it.
“This [recipe is from a] chapter is called’ Laid Back Fest’. It’s a puff pastry pie with sausage, bacon, chicken and a beautiful watercress sauce that is so, so good!”
It takes around 25 minutes to make the filling and sauce for this tasty pie, and then 45 minutes to let it cook in the oven so in total takes one hour and 15 minutes to make from scratch.
READ MORE: Mary Berry’s stuffed peppers are a 'super simple' springtime meal
How to make springtime chicken pie
Ingredients (serves four) :
- Two chicken boneless chicken thighs (100g each)
- Two rashes of smoked streaky bacon
- Two sausages
- Two leaks
- Two small potatoes (100g each)
- Two heaped teaspoons of English mustard
- Two heaped teaspoons of plain flour
- 500ml of chicken stock
- 500ml of semi-skinned milk
- 320g of puff pastry
- 85g of watercress
- One large egg
Kitchen equipment needed:
- Large shallow casserole pan
- Pie dish
- Colander
- Blender
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Instructions:
Slice the bacon into small pieces, add to the pan, and place the pan on a medium heat.
Chop the chicken and sausages into three-centimetre chunks and add them to the pan. Cook until lightly golden, making sure to stir regularly.
While the pan is cooking, trim and wash the leeks, peel the potatoes and then chop both into three-centimetre chunks. Then, stir into the pan with a good splash of water.
Cook the mixture for 10 minutes or until the leeks have softened. Make sure to stir occasionally to scrap up any sticky bits at the bottom of the pan. Make sure to add an extra splash of water if needed.
Add in the mustard and plain flour, then pour in the chicken stock and mil. Bring the mixture to a boil, and then allow to simmer for 15 minutes on a low heat, making sure to stir occasionally.
Once the time is up, season with salt and pepper if needed and pour everything through a colander to separate the filling and sauce.
Pour the sauce into a blender, add the watercress and blitz until smooth. Spoon the filling into a pie dish along with 100ml of the sauce.
At this stage, you can leave the sauce and filling to cool down and place in the fridge overnight if you wish to serve it the next day.
If ready to eat it, preheat the oven to 180C. Brush the rim of the pie with olive oil, then cut the puff pastry into two centimetre-thick strips and arrange over the die.
Eggwash the pastry and cook in the oven for 45 minutes or until the pastry is golden and the filling it piping sauce. Gently heat up the watercress to pour on each serving, and your tasty chicken pie is ready to serve.
