When I first stumbled upon Jamie Oliver’s Chicken Pie with Creme Fraiche, I was looking for a comfort food that would wrap me in warmth. Something hearty but with a fresh twist. Chicken pie seemed like the ultimate cozy dish, but I needed something more. That’s when I found this recipe. The creamy richness of creme fraiche in the filling made all the difference-rich but not overly heavy, fresh yet indulgent. It’s the kind of recipe that feels like a big hug in a bowl, with a flaky crust that just pulls it all together.
I decided to give it a try, and the first time I made it, my friends and family couldn’t get enough. Every bite was a moment of pure comfort, and I couldn’t wait to share the magic. If you’re looking for a recipe that blends simplicity with a little touch of sophistication, this one is for you.
Jamie Oliver’s Chicken Pie Creme Fraiche Recipe
Jamie’s recipe is deceptively simple. He’s all about using ingredients you can find at your local store, without needing any fancy tools or time-consuming steps. What I love about it is that it doesn’t just rely on the richness of the chicken and pie crust-it’s the balance of textures and flavors that makes this dish shine.
The creme fraiche does all the heavy lifting here. It’s creamy, slightly tangy, and it adds this soft undertone to the filling. It’s like the secret ingredient that makes everyone ask, ’What’s in this?!’
Ingredients Needed
Here’s the breakdown of everything you’ll need. Keep it simple. No stress.
- Chicken breasts (skinless, boneless) – You need about 500g, cubed.
- Olive oil – To sauté your veggies and brown the chicken.
- Onions – One medium onion, finely chopped. It gives a subtle sweetness.
- Carrots – 2 medium carrots, peeled and diced. Adds some texture.
- Celery – 2 sticks, chopped. It’s all about that crunch and flavor base.
- Garlic – A couple of cloves, minced. It brings everything to life.
- Fresh thyme – A small handful. If you can, use fresh-it makes all the difference.
- Chicken stock – About 500ml. Homemade is best, but store-bought works in a pinch.
- Creme fraiche – 200g. This is the heart of the recipe.
- Frozen peas – 100g. For that pop of color and freshness.
- Shortcrust pastry – Enough to line a pie dish. You can use store-bought, but homemade is always better.
- Egg wash – For a golden, crispy top.
How To Make Jamie Oliver’s Chicken Pie Creme Fraiche
Making this pie is a journey of comforting smells and easy steps. Here’s how I’ve done it:
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Prep The Chicken
- Start by cutting your chicken breasts into bite-sized cubes. I prefer to season them lightly with salt and pepper to make sure each piece has flavor.
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Sauté The Veggies
- Heat olive oil in a large pan. Add the onions, carrots, and celery. Let them sweat down for about 5-7 minutes until they’re soft but not browned. This is your flavor base.
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Cook The Chicken
- Push the veggies to the side and add the chicken to the pan. Sauté until the chicken is lightly browned, about 7-10 minutes. The smell of that crispy chicken mixed with the veggies is heavenly.
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Add Garlic And Thyme
- Throw in the garlic and thyme, and cook for another minute. The garlic releases such an amazing fragrance-it’s like the prelude to something great.
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Make The Filling
- Pour in the chicken stock and bring it to a simmer. Let it cook for about 10 minutes to thicken slightly. Then add the creme fraiche and peas, stirring to combine. This is when everything becomes creamy and luscious.
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Prepare The Pie
- Roll out the pastry and line a pie dish with it. Pour the chicken mixture into the dish, spreading it evenly.
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Top And Seal
- Cover the pie with another sheet of pastry. Use a fork to crimp the edges and cut a small slit in the middle to let steam escape. Brush the top with egg wash for that golden finish.
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Bake
- Pop the pie into a preheated oven at 200°C (400°F) and bake for 30-35 minutes until the pastry is golden and crisp. You’ll know it’s ready when you see that bubbling, golden top.
Ingredient Science Spotlight
Here’s something that caught me off guard the first time I made this pie-the magic of creme fraiche. It’s so much more than just cream! Here’s why it’s the key to success in this recipe:
- Texture: Creme fraiche has a thick, creamy texture that adds richness to the filling without making it too heavy.
- Tanginess: The slight tang from the fermentation gives the dish a fresh lift, which balances the richness of the chicken and pastry.
- Stability: Unlike sour cream, creme fraiche doesn’t curdle when heated, so you get that smooth, velvety texture that’s so satisfying.
Expert Tips
A few things I’ve learned over the years making this recipe to elevate it even further:
- Make your own stock: It might take a little extra time, but homemade chicken stock gives the pie a depth of flavor that’s tough to beat.
- Pre-cook the filling: Don’t skip the simmering step. It allows the flavors to meld together and ensures that your filling isn’t too runny.
- Use a thick bottom pan: This helps the chicken cook evenly and prevents any burning.
- Rest the pie before serving: Let the pie sit for a few minutes after baking. This helps the filling set, making it easier to slice.
- Freeze the pie: You can make it in advance and freeze it. Just bake it from frozen, adding a few extra minutes to the cook time.
Recipe Variations
You can easily tweak this recipe to fit different tastes or dietary needs:
- Swap the chicken for turkey: Perfect for after the holidays when you’ve got leftover turkey.
- Add mushrooms: If you love earthy flavors, sauté some mushrooms with the veggies. They’ll absorb all the creamy goodness.
- Make it vegetarian: Use a variety of hearty vegetables like squash, sweet potatoes, or lentils to replace the chicken.
- Spicy twist: Add a little chili or paprika to spice things up.
- Gluten-free: Opt for gluten-free pastry for those with dietary restrictions.
Final Words
Jamie Oliver’s Chicken Pie with Creme Fraiche is one of those timeless dishes that never disappoints. It’s comforting, flavorful, and perfect for sharing with loved ones. Each step in the recipe is designed to create layers of flavor that come together in the most satisfying way.
What’s amazing is how simple it is to make something that tastes like you’ve been cooking for hours, even though it takes just about an hour. I love it for weeknight dinners and for special occasions-it always feels like a treat.
FAQs
What Makes Jamie Oliver’s Chicken Pie With Creme Fraiche So Special?
The combination of tender chicken, creamy creme fraiche, and fresh herbs makes this pie rich, flavorful, and comforting. The creme fraiche adds a smooth texture and tangy taste.
Can I Use A Different Type Of Cream Instead Of Creme Fraiche?
You can substitute with sour cream or double cream, but creme fraiche gives the dish a unique flavor and creaminess that’s hard to match.
How Long Does Jamie Oliver’s Chicken Pie With Creme Fraiche Take To Cook?
The recipe typically takes around 1 hour to prepare and bake, making it a great option for a hearty dinner or family meal.