Jamie Oliver’s chicken and chive pie recipe is ‘impressive-looking without the fuss’ (Image: Getty)
’s creamy chicken and chive – not to mention an absolute breeze to make.
Ready in just 45 minutes, this combines a rich and flavourful chicken filling with golden, flaky puff pastry.
This serves six and is ideal for any occasion, whether you’re having a weeknight dinner with the family or impressing unexpected guests.
Serve with a vibrant mixed salad or some seasonal vegetables for a complete meal that’s sure to become a crowd-pleaser.
Sharing this from his cookbook ‘Simply Jamie’ on his website, the chef said: “Fun and fast to assemble, and impressive looking without the fuss, I know this pie will serve you well.”
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Jamie Oliver’s creamy chicken and chive pie recipe is delicious and so comforting (Image: Getty)
Jamie Oliver’s creamy chicken and chive pie recipe
Ingredients
450g shredded poached chicken & veg
Bunch of chives (20g)
250ml soured cream
Two tablespoons semi-skimmed milk
Two tablespoons wholegrain mustard
Two 320g sheets of ready-rolled puff pastry
One free-range egg
Two tablespoons sesame seeds
Method
Begin by preheating your oven to 200C, or gas mark six. Roughly chop the poached vegetables and combine them in a bowl with the shredded chicken.
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Jamie Oliver’s chicken and chive pie is the perfect choice for when you’re craving a comforting meal (Image: Getty)
Finely slice the chives and add them to the bowl with the soured cream, milk, mustard, and a pinch of sea salt and black pepper. Mix everything together until well combined.
Next, roll out one sheet of pastry, leave it on the paper, and place it in a baking tray. Spoon the pie filling onto the centre, ensuring there’s a 3cm border around the edge. Beat an egg and use it to brush the exposed pastry edges.
Roll out the second sheet of pastry and lay it over the top. Peel off the paper and press the edges together with a fork to seal them.
Brush the top with the beaten egg. Sprinkle sesame seeds on top, then make a small cross in the centre of the pastry. Place the tray on the hob over medium heat for one minute to help the base crisp up.
Transfer the pie to the oven, placing it on the bottom rack, and bake for 30 minutes, or until the pastry is golden and fully cooked.
This pie is perfect when served with a fresh mixed salad or some steamed seasonal vegetables.