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Jamie Oliver Chicken and Sausage Pie

Jamie Oliver Chicken and Sausage Pie
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A rich and hearty British-style pie filled with tender chicken, savory sausages, and a creamy leek and thyme sauce, all encased in a golden, flaky puff pastry crust. The filling is deeply flavorful from slow-cooked vegetables and a touch of Dijon mustard, while the pastry bakes up crisp and buttery.

Ingredients

Scale
  • 1 lb boneless skinless chicken thighs, cut into 1-inch cubes
  • 12 oz (about 3) good-quality pork sausages, casings removed, broken into bite-sized pieces
  • 2 tbsp olive oil
  • 1 large onion (about 8 oz), finely diced
  • 2 medium leeks (white and light green parts only, about 6 oz), halved lengthwise, thinly sliced, and washed thoroughly
  • 2 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 1 1/2 cups whole milk
  • 1/2 cup chicken stock, low-sodium
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh thyme leaves (or 1 tsp dried)
  • 1/2 cup frozen peas
  • Kosher salt and freshly ground black pepper, to taste
  • 1 sheet (about 9×9 inches, or 8 oz) puff pastry, thawed if frozen
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Preheat oven to 375°F / 190°C. Pat the chicken thighs dry with paper towels and season lightly with salt and pepper. Heat 1 tablespoon of the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until the oil shimmers. Add the chicken cubes in a single layer (work in batches if needed) and cook without moving for 3-4 minutes until deeply golden brown on one side. Flip and cook another 2 minutes until just cooked through. Transfer chicken to a plate; set aside.
  2. Reduce heat to medium and add the remaining 1 tablespoon olive oil. Add the sausage pieces and cook, breaking them up with a wooden spoon, for 4-5 minutes until browned and cooked through. Using a slotted spoon, transfer sausage to the plate with the chicken, leaving as much fat in the pan as possible (about 1-2 tablespoons of fat should remain; if less, add 1 tablespoon butter).
  3. Add the diced onion and sliced leeks to the pan. Cook over medium heat, stirring occasionally, for 6-8 minutes until softened and translucent but not browned. Add the minced garlic and cook for 1 minute more until fragrant, stirring constantly to prevent burning.
  4. Sprinkle the flour over the softened vegetables and stir well to coat. Cook for 1-2 minutes, stirring continuously, until the flour begins to smell toasty and has absorbed all the fat. This roux will thicken the sauce.
  5. Slowly pour in the milk and chicken stock while whisking vigorously to prevent lumps. Bring the mixture to a gentle simmer over medium heat, whisking often. Cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
  6. Stir in the Dijon mustard, fresh thyme, and frozen peas. Return the cooked chicken and sausage to the pan, along with any accumulated juices. Stir to combine. Taste and adjust seasoning with salt and pepper — the sauce should be well seasoned but not salty. Remove from heat and let cool for 10 minutes. Cooling prevents the pastry from becoming soggy.
  7. Transfer the filling to a 9-inch (23 cm) pie dish or a 2-quart baking dish. Spread it evenly. Roll out the puff pastry on a lightly floured surface to a rectangle about 10×12 inches, or large enough to cover the dish with a 1-inch overhang.
  8. Drape the pastry over the filling. Trim excess to leave a 1-inch overhang. Tuck the overhang under itself around the edge of the dish, then crimp with your fingers or press with a fork to seal. Cut 4-5 small slits in the center of the pastry to allow steam to escape. Brush the entire top with beaten egg for a golden, glossy finish.
  9. Place the pie dish on a baking sheet to catch any drips. Bake in the preheated oven for 35-40 minutes, until the pastry is puffed and deep golden brown and the filling is bubbling up through the slits. If the edges brown too quickly, tent loosely with foil after 25 minutes.
  10. Remove from oven and let rest for 10-15 minutes before slicing. Resting allows the filling to set slightly so the pie holds its shape when served. Serve warm.

Notes

Store leftover pie covered in the refrigerator for up to 3 days. To reheat, place in a 350°F / 177°C oven for 15-20 minutes until hot throughout. The pie can be assembled (without egg wash) up to 1 day ahead; cover and refrigerate, then brush with egg wash and bake as directed, adding 5-10 minutes to the bake time. Freeze unbaked pie for up to 3 months: assemble, wrap tightly in plastic wrap and foil, then bake directly from frozen at 350°F / 177°C for 50-60 minutes. The filling alone can also be frozen for 3 months.

Nutrition

Keywords: Jamie Oliver chicken and sausage pie, chicken and sausage pie recipe, British pie, puff pastry pie, creamy chicken pie, comfort food, weeknight dinner, leek and chicken pie, sausage pie, baked pie

Find it online: https://britishrecipes.uk/chicken-and-sausage-pie/