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Jamie Oliver Chicken and Mushroom Pie with Crème Fraîche

Jamie Oliver Chicken and Mushroom Pie with Crème Fraîche
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This hearty chicken and mushroom pie features tender chunks of chicken and earthy mushrooms enveloped in a luscious crème fraîche sauce, all topped with a crisp, golden puff pastry crust. The filling is rich and creamy with a hint of thyme, while the pastry shatters beautifully with each bite. Perfect for a comforting weeknight dinner or a cozy Sunday lunch.

Ingredients

Scale
  • 1 sheet (about 8 oz / 225 g) puff pastry, thawed if frozen
  • 1 lb (450 g) boneless, skinless chicken breast, cut into 1-inch cubes
  • 8 oz (225 g) cremini or white mushrooms, sliced 1/4-inch thick
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp (30 g) unsalted butter
  • 1 tbsp (15 ml) olive oil
  • 2 tbsp (16 g) all-purpose flour
  • 1 cup (240 ml) low-sodium chicken stock
  • 1/2 cup (120 ml) crème fraîche
  • 1 tsp (2 g) fresh thyme leaves (or 1/2 tsp dried thyme)
  • 1 large egg, beaten with 1 tbsp water (for egg wash)
  • 1 tsp (5 g) kosher salt, plus more to taste
  • 1/2 tsp (1 g) freshly ground black pepper

Instructions

  1. Preheat the oven to 400°F (200°C). Remove the puff pastry from the refrigerator and let it sit at room temperature for 10 minutes while you prepare the filling. This will make it easier to roll out without cracking.
  2. Season the chicken cubes with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Set aside. In a large, heavy-bottomed skillet or Dutch oven (preferably ovenproof), heat the olive oil and butter over medium-high heat until the butter foams and the foam begins to subside, about 1 1/2 minutes.
  3. Add the chicken pieces in a single layer (work in two batches if necessary to avoid overcrowding) and sear without moving for 2–3 minutes per side until golden brown. Turn and cook another 2–3 minutes until all sides are browned. The chicken will not be cooked through. Using a slotted spoon, transfer the chicken to a plate and set aside.
  4. Add the sliced mushrooms to the same skillet. Spread them into an even layer and cook over medium-high heat, stirring only occasionally, until they release their moisture and deepen in color, about 5–7 minutes. The mushrooms should look golden and shrunken. Season with a pinch of salt.
  5. Lower the heat to medium and add the diced onion and minced garlic. Cook, stirring frequently, until the onion is translucent and softened, about 3–4 minutes. The garlic should become fragrant but not browned.
  6. Sprinkle the flour over the vegetables and stir constantly for 1 minute. This cooks out the raw flour taste and helps thicken the sauce. The mixture will look pasty and cling to the vegetables.
  7. Slowly pour in the chicken stock while scraping any browned bits off the bottom of the skillet with a wooden spoon. Continue stirring until the stock is fully incorporated and no lumps remain, about 30 seconds.
  8. Add the crème fraîche and thyme leaves, then stir until smooth. Return the chicken (and any accumulated juices) to the skillet. Bring the mixture to a gentle simmer, then reduce the heat to low and cook for 5 minutes, stirring occasionally. The sauce should thicken enough to coat the back of a spoon. Taste and adjust salt and pepper if needed.
  9. If your skillet is ovenproof (cast iron or stainless steel with metal handles), leave the filling inside. Otherwise, transfer the filling to a 9-inch (23 cm) round baking dish or individual 10-ounce (300 ml) pie dishes. Let the filling cool for 5 minutes—this prevents the pastry from becoming soggy.
  10. On a lightly floured surface, roll the puff pastry into a circle or rectangle about 2 inches (5 cm) larger than your baking vessel and 1/4 inch (6 mm) thick. Drape the pastry over the filling, letting the overhang fall naturally. Press the edges against the rim to seal, then crimp with a fork. Brush the top with the egg wash, avoiding the sealed edge to help it rise. Cut 3–4 small slits in the center to allow steam to escape.
  11. Place the pie on a baking sheet to catch any bubbling sauce. Bake in the preheated oven for 25–30 minutes, until the pastry is puffed and deep golden brown and the filling is bubbling visibly through the steam vents. If the edges brown too quickly, tent loosely with foil during the last 10 minutes.
  12. Remove from the oven and let rest for 5 minutes before serving. This allows the filling to settle and prevents it from running when sliced. Serve hot with steamed green beans or a crisp salad.

Notes

Storage: Refrigerate leftover pie in an airtight container for up to 3 days. Freezing: Cool completely, then wrap tightly and freeze for up to 3 months. To reheat, thaw overnight in the fridge, then warm in a 350°F (175°C) oven for 15–20 minutes until heated through and the pastry crisps again. Alternatively, microwave individual portions on medium power for 2–3 minutes, but the pastry will soften.

Nutrition

Keywords: chicken and mushroom pie, Jamie Oliver, British pie, creamy chicken pie, puff pastry pie, comfort food, easy pie recipe, chicken dinner, mushroom pie, crème fraîche pie, weeknight dinner, Sunday lunch

Find it online: https://britishrecipes.uk/chicken-and-mushroom-pie-with-creme-fraiche/