There’s something incredibly comforting about a golden puff pastry pie fresh from the oven, and Jamie Oliver’s Chicken & Mushroom Puff Pie has become one of my all-time favorite recipes for just that reason. The first time I made this, it was a chilly evening, and I was craving something hearty but still elegant. I had some leftover cooked chicken in the fridge and a packet of puff pastry in the freezer. A quick scroll through Jamie’s website reminded me of this puff pie, and from the moment it hit the table, it was a hit with everyone.
What I love most about this recipe is its versatility and the way it feels both rustic and refined at the same time. The mushrooms bring an earthy richness that pairs perfectly with the creamy chicken filling, and the puff pastry topping adds that satisfying crunch with every bite. Jamie has a knack for balancing flavors and textures, and this pie showcases that skill beautifully.
Over time, I’ve made this pie for casual family dinners, cozy Sunday lunches, and even for guests, and it never fails to impress. It’s also surprisingly straightforward, especially if you’re using store-bought puff pastry, and the ingredients are easy to source. Whether you’re looking for a midweek dinner or a dish to bring to a potluck, this puff pie has you covered.
This recipe has now become part of my regular rotation, especially during the colder months. I find it’s the kind of dish that wraps you in warmth, and it carries that unmistakable homemade feel. If you’re in the mood for something filling, flavorful, and fun to make, Jamie Oliver’s Chicken & Mushroom Puff Pie should definitely be on your list.
What is Jamie Oliver Chicken & Mushroom Puff Pie?
Jamie Oliver’s Chicken & Mushroom Puff Pie is a rich and creamy pie filled with tender pieces of chicken, sautéed mushrooms, and a savory white sauce, all enclosed under a flaky puff pastry lid. The filling is typically infused with garlic, thyme, and a splash of white wine or chicken stock, giving it depth and flavor.
Why You Should Try This Recipe?
This recipe is perfect for when you want comfort food with a bit of flair. It combines ease of preparation with gourmet results. The textures are incredible, from the crisp pastry to the creamy filling, and the flavors are balanced, warming, and satisfying. It’s a crowd-pleaser, and great for both weeknights and special occasions.
Ingredients Needed to Make Jamie Oliver Chicken & Mushroom Puff Pie
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2 tablespoons olive oil
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1 knob of butter
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1 onion, finely chopped
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2 cloves garlic, minced
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250g mushrooms, sliced
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2 tablespoons plain flour
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500ml chicken stock
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100ml single cream
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400g cooked chicken (shredded or chopped)
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A few sprigs of fresh thyme
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1 sheet of ready-rolled puff pastry
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1 egg (for egg wash)
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Salt and pepper to taste
Instructions to Make Jamie Oliver Chicken & Mushroom Puff Pie
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Preheat your oven to 200°C (180°C fan).
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Heat the olive oil and butter in a large pan over medium heat.
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Add the chopped onion and garlic, and cook until soft and translucent.
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Stir in the mushrooms and thyme, and cook for 5 to 7 minutes until they begin to soften and release moisture.
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Sprinkle over the flour and stir well to coat the mushrooms.
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Gradually pour in the chicken stock, stirring continuously to avoid lumps.
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Let the mixture simmer and thicken for 5 minutes, then add the cream and cooked chicken.
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Season with salt and pepper, and allow to cool slightly.
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Pour the mixture into a baking dish.
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Cover with the puff pastry sheet, trimming the edges and pressing them down with a fork.
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Brush the top with beaten egg for a golden finish.
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Make a small slit in the middle of the pastry to allow steam to escape.
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Bake for 25 to 30 minutes, or until the pastry is puffed up and golden brown.
Jamie Oliver Chicken & Mushroom Puff Pie
Ingredients
- 2 tablespoons olive oil
- 1 knob of butter
- 1 onion finely chopped
- 2 cloves garlic minced
- 250 g mushrooms sliced
- 2 tablespoons plain flour
- 500 ml chicken stock
- 100 ml single cream
- 400 g cooked chicken shredded or chopped
- A few sprigs of fresh thyme
- 1 sheet of ready-rolled puff pastry
- 1 egg for egg wash
- Salt and pepper to taste
Instructions
- Preheat your oven to 200°C (180°C fan).
- Heat the olive oil and butter in a large pan over medium heat.
- Add the chopped onion and garlic, and cook until soft and translucent.
- Stir in the mushrooms and thyme, and cook for 5 to 7 minutes until they begin to soften and release moisture.
- Sprinkle over the flour and stir well to coat the mushrooms.
- Gradually pour in the chicken stock, stirring continuously to avoid lumps.
- Let the mixture simmer and thicken for 5 minutes, then add the cream and cooked chicken.
- Season with salt and pepper, and allow to cool slightly.
- Pour the mixture into a baking dish.
- Cover with the puff pastry sheet, trimming the edges and pressing them down with a fork.
- Brush the top with beaten egg for a golden finish.
- Make a small slit in the middle of the pastry to allow steam to escape.
- Bake for 25 to 30 minutes, or until the pastry is puffed up and golden brown.
Notes
- Don’t skip the cooling step before topping with puff pastry; it helps avoid a soggy base.
- Use a mixture of mushrooms like chestnut, button, or even porcini for extra depth.
- Leftover roast chicken works perfectly and saves time.
- Fresh thyme really enhances the aroma, don’t substitute with dried unless necessary.
Nutritional Value (Approx. per serving)
- Calories: 520 kcal
- Protein: 30g
- Fat: 32g
- Saturated Fat: 14g
- Carbohydrates: 28g
- Sugar: 3g
- Fiber: 2g
- Sodium: 650mg
What Goes Well with Jamie Oliver Chicken & Mushroom Puff Pie
This pie pairs wonderfully with a light green salad, roasted root vegetables, or steamed greens like broccoli or peas. A glass of white wine, such as Chardonnay or Sauvignon Blanc, also complements the dish beautifully.
My Tips to Make the Best Jamie Oliver Chicken & Mushroom Puff Pie
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Don’t skip the cooling step before topping with puff pastry; it helps avoid a soggy base.
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Use a mixture of mushrooms like chestnut, button, or even porcini for extra depth.
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Leftover roast chicken works perfectly and saves time.
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Fresh thyme really enhances the aroma, don’t substitute with dried unless necessary.
Easy Variations of Jamie Oliver Chicken & Mushroom Puff Pie
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Vegetarian version: Replace chicken with cooked lentils or diced potatoes and more mushrooms.
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Cheesy twist: Stir in a handful of grated cheddar or parmesan to the sauce.
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Spicy kick: Add a pinch of chili flakes or smoked paprika for heat.
Best Way to Store Jamie Oliver Chicken & Mushroom Puff Pie
Let the pie cool completely before covering it with foil or transferring to an airtight container. It can be stored in the refrigerator for up to 3 days. Reheat in a moderate oven to crisp up the pastry. You can also freeze the pie (unbaked or baked) for up to 2 months.
Nutritional Value (Approx. per serving)
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Calories: 520 kcal
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Protein: 30g
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Fat: 32g
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Saturated Fat: 14g
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Carbohydrates: 28g
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Sugar: 3g
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Fiber: 2g
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Sodium: 650mg
FAQs
Can I make this pie ahead of time?
Yes, you can prepare the filling ahead and refrigerate it. Assemble and bake when ready to serve.
Can I use raw chicken instead of cooked?
Yes, but you’ll need to cook it thoroughly in the sauce before baking.
What if I don’t have cream?
You can substitute with milk, though the texture will be a bit thinner.
Do I need to blind-bake the puff pastry?
No, since it only covers the top, it bakes up beautifully in one go.
Can I use shortcrust pastry instead?
Yes, but the texture will be more crumbly than flaky.
Conclusion
There’s something about this Chicken & Mushroom Puff Pie that never fails to make me feel like I’ve made something truly special. Even though it’s quite simple in terms of ingredients, the end result is so full of flavor, texture, and heart. The first time I served this to my family, the dish was met with silence because everyone was too busy enjoying every bite. That’s always a good sign.
Over the years, I’ve tweaked small elements of the recipe to suit my pantry and mood, but I always come back to Jamie’s original idea. It’s comforting without being too heavy, rich but not overwhelming. It’s the kind of recipe that reminds you why home cooking is worth the time. I’ve made it for everything from Sunday dinners to celebratory meals, and it always receives compliments and second servings.
I’ve also started sharing this pie with friends, bringing it along to potlucks and cozy gatherings. It travels well, holds up beautifully when reheated, and brings the kind of warmth that only a proper homemade dish can offer. I usually pack a small jar of homemade salad dressing and some fresh greens to go along with it, which rounds out the meal perfectly.
This dish will always hold a place in my personal recipe box. It’s my go-to for those moments when I want to treat myself or someone else to something that feels lovingly crafted. If you haven’t tried it yet, give it a go as you might find, like I did, that it quickly becomes one of your favorites too.
