I remember the first time I made Jamie Oliver’s Chicken Filo Pie. It was a cozy Saturday evening, and I wanted to try something new, yet comforting. The smell of herbs, chicken, and crisp filo pastry filling the air was something special. As I slid it into the oven, I couldn’t help but feel the anticipation. And when I finally took that first bite? Pure bliss. It’s the kind of dish that brings you warmth, and, if you’re like me, a sense of accomplishment too.
Now, let me take you on a journey through this recipe, from start to finish, and share why it’s such a brilliant comfort food. We’ll talk about the ingredients, the techniques, and all the little things that make this Chicken Filo Pie irresistible.
Jamie Oliver’s Chicken Filo Pie Recipe
Jamie Oliver’s Chicken Filo Pie isn’t just any pie. It’s packed with tender chicken, earthy mushrooms, fresh herbs, and that crispy filo pastry topping that creates the perfect crunch. What stands out the most, though, is how balanced the flavors are. It’s rich without being heavy, and the freshness of the herbs cuts through all the comforting elements.
Here’s the magic of it:
- Chicken: Tender pieces of chicken breasts (or thighs, depending on your preference) add both substance and flavor.
- Mushrooms: These give an earthy richness that works so well with the chicken.
- Herbs: Fresh thyme and parsley bring that aromatic lift that cuts through the richness.
- Filo Pastry: The crunch of golden, flaky pastry on top seals it all in and makes the dish stand out.
Ingredients Needed
Before you dive in, let’s go over the ingredients. You’ll need:
- Chicken: Skinless chicken breasts or thighs (around 500g to 600g)
- Mushrooms: Sliced (about 200g)
- Onion: One large onion, finely chopped
- Garlic: Two cloves, minced
- Fresh thyme: A few sprigs, chopped
- Fresh parsley: A handful, chopped
- Filo pastry: About 8-10 sheets (depends on the size of your dish)
- Butter: Melted (around 50g)
- Milk: For making the sauce (roughly 300ml)
- Flour: Around 2 tablespoons to thicken the sauce
- Chicken stock: 300ml
- Olive oil: For sautéing the veggies
- Salt and pepper: For seasoning
Optional:
- Cheese: Some people like to add grated cheese, like cheddar, to the filling for extra flavor.
How To Make Jamie Oliver’s Chicken Filo Pie
- Cook the chicken: Start by poaching or roasting the chicken. You want it cooked through but not dry. Let it rest and shred it into bite-sized pieces.
- Prepare the filling: Sauté the onion and garlic in olive oil until softened. Add the sliced mushrooms and cook until they release their moisture and become golden. Stir in the fresh thyme and parsley.
- Make the sauce: In a separate pan, melt the butter and stir in the flour. Let it cook for a minute to form a roux. Gradually whisk in the milk and chicken stock, letting it thicken into a smooth sauce. Season well with salt and pepper.
- Combine: Stir the shredded chicken into the sauce, then add the mushroom mixture. Mix it all together.
- Assemble the pie: Brush a pie dish with melted butter. Layer the filo pastry sheets on top, brushing each sheet with butter. Spread your chicken mixture evenly in the dish. Top with more filo, creating a nice, crunchy finish.
- Bake: Pop it into a preheated oven at 200°C (400°F) and bake for 20-25 minutes, or until golden and crispy.
Ingredient Science Spotlight
Cooking this pie is more than just combining ingredients-it’s about understanding why certain ingredients work so well together. Here’s a quick dive into the science of a few key ingredients:
- Filo Pastry: This thin, flaky dough becomes crispy and golden when baked. The butter you brush on it helps create a thin layer of fat between the sheets, ensuring that perfect crunch.
- Chicken: Poultry, especially chicken breast, has a mild flavor that easily absorbs whatever it’s cooked with, making it perfect for this pie. The moisture in the chicken helps keep the filling tender.
- Mushrooms: Mushrooms are a sponge-like food that release moisture as they cook. This moisture adds depth to the sauce and creates a richer filling.
- Flour & Butter: The roux you create with these two ingredients is essential for thickening the sauce. It binds everything together without making it too heavy.
Expert Tips
- Pre-cook the chicken: If you’ve got leftover roast chicken, this is the perfect dish for it. It saves time and adds extra flavor.
- Add a bit of cheese: A handful of grated cheese stirred into the filling adds richness and umami.
- Don’t skimp on the butter: It’s essential for both the filo and the flavor of the sauce. If you’re trying to cut calories, I’d suggest sticking to the recipe’s butter amount-too little will affect both texture and taste.
- Use fresh herbs: Dried herbs don’t pack the same punch. Fresh thyme and parsley are worth the extra effort.
Recipe Variations
Want to switch it up? Here are a few ideas:
- Veggie version: Swap the chicken for a medley of roasted vegetables like squash, sweet potatoes, and spinach. You can also add lentils for some protein.
- Creamy twist: For an extra creamy filling, try adding a bit of cream or sour cream to the sauce.
- Spicy kick: If you like a little heat, throw in some chili flakes or fresh chopped chili along with the garlic.
- Cheese lover’s pie: Add a generous layer of cheese between the filo layers or inside the filling. A mix of mozzarella and parmesan works beautifully.
Final Words
Jamie’s Chicken Filo Pie is all about balance. The layers of crispy filo with the creamy, savory filling make it a dish that never feels too heavy, yet always hits the spot. It’s the kind of recipe that invites variations, but no matter how you tweak it, you’ll always come back to the essentials: tender chicken, earthy mushrooms, and golden pastry.
FAQs
Can I Make Jamie Oliver’s Chicken Filo Pie Ahead Of Time?
Yes, you can prepare the pie in advance and refrigerate it. Just bake it when you’re ready to serve.
What Can I Substitute For Filo Pastry In This Recipe?
You can try puff pastry as an alternative, but keep in mind the texture and crunch will be different.
How Long Does Jamie Oliver’s Chicken Filo Pie Take To Cook?
It usually takes about 45 minutes to an hour, depending on your oven.