Instead of making a huge pie like Jamie, I chose to make individual pies as mini pies are cuter and easier to apportion. I also modified his recipe quite a bit based on my experience with handling chicken and due to lack of herbs (more notes in the actual recipe below). The chicken mixture is really scrumptious – I almost wanted to forgo making a pie and just serve it with spaghetti!
One huge blunder that I made is that instead of getting frozen puff pastry, I took the wrong package and ended up with frozen shortcrust pastry! It was such a silly mistake! And I was still wondering why my pastry did not puff up at all during baking, until I got so suspicious of the crust that I went to check the packaging and then realized I got the wrong one. Thankfully everyone still loved the crust, including me 😉
In goes some soy sauce next – gives it some colour and saltiness. Mix well and leave it aside to marinate for 15 minutes.
… And the chicken pieces.
Stir it around and add in some of chicken stock.
And yes, that’s my hand.
My hand reminds me of the claw in Toys Story, like, seriously!
Transfer the mixture into a little ramekins, then top with a piece of pastry (short crust or puff – whichever is your mistake favourite).
Brush the top generously with beaten egg and bake away!
Break the pie crust and savour the tender chicken pieces, soft potato cubes, chewy mushrooms, creamy and rich sauce, and the crispy crust!
Equipment
- Oven
Ingredients
- 500 grams (17.64 oz) chicken fillet, or chicken breast
- 2 tablespoons cornstarch
- 1½ tablespoons light soy sauce
- Ground black pepper, optional
- 250 grams (8.82 oz) mushrooms, sliced thinly
- 1 potato, peeled and cubed
- 300 ml (1¼ cups) chicken stock
- 1 heaped tablespoon plain flour
- 1 knob butter
- 2 teaspoons dried sage, or 2 bay leaves
- 1 heaped tablespoon sour cream, or creme fraiche
- 1 sheet puff pastry, or shortcrust pastry (10 x 10 inch)
- 1 egg, beaten
Instructions
- Preheat the oven to 200°C / 400°F.
- Wash, dry and dice the chicken fillet into bite-sized cubes. Combine them with the corn flour, soy sauce and black pepper and set aside to marinate for 15 minutes. The corn flour will help to keep the chicken tender while the soy sauce will help the chicken to brown better.
- Heat a large non-stick pan (deep enough to hold liquid) over high heat and add in some oil. Turn the heat down to medium and sear the chicken pieces until browned on all sides. Do this in a few batches (adding more oil if necessary) if your pan cannot hold all the chicken pieces in a single layer. Remove the seared chicken (they don't have to be fully cooked) with a slotted spoon and place them on a large plate.
- Keeping the pan over medium heat, add in the sliced mushrooms and sauté until the mushrooms have reduced in size. Season with a little salt and black pepper. Add in the seared chicken and the potato cubes. Add in the chicken stock, flour and butter and turn the heat up to high and bring the mixture to a boil. Add in the dried sage and cook until the mixture has thickened. Stir in the sour cream and turn off the heat.
- Transfer mixture to a 8x8-inch greased baking tray. Cover with puff pastry / shortcrust pastry, and make decorative patterns on the edges if desired. Cut 3 slits to release steam
- Brush the top with the beaten egg and bake for 20 minutes, until the pastry is golden-brown and the chicken juices are bubbling and overflowing.
- Let the chicken pie rest for 5 to 10 minutes before serving.
Notes
- To serve in single-serving pots, after Step 4, divide chicken mixture among 4 ramekins. Cut the pastry into 4 squares and cover the ramekins, stretching slightly if necessary. Cut a slit on each pastry and brush with egg. Bake for 15 to 20 minutes.Â
- Adapted from Jamie Oliver's Quick Chicken & Mushroom Pie
Super Naggy:Â If I didn’t remember wrongly, Jamie used bay leaf as his choice of herbs when cooking this dish, as I don’t have any on hand, I used sage, which, if I didn’t remember wrongly, goes pretty well with chicken (well the pie turned out delicious in the end, so I guess use your favourite herbs for this dish and you shouldn’t go very wrong!)
I just made this, with a couple minor adjustments- I added carrots, onion and used actual pie crust. I also used thyme and pepper for seasoning. Also, I added a little half and have to make it more “creamy”. It was quite good, but I think even a couple more things could be done different. One- I don’t think the need for marinating the chicken with cornstarch and soy sauce was needed. It turned into one gooey mass of chicken pieces. It did separate as it cooked and as i “chopped” at it. I think this step is completely not needed. I would just sautee the chicken breast in some oil next time. The soy sauce also added salt, which to me the overall recipe was slightly salty without adding any salt. I would also probably double the mushrooms next time.
Oh and for U.S. conversion : 1 lb chicken, 8 oz mushrooms, corn starch is also called corn flour, 1 1/4 cup chicken broth. I am unsure what a “knob” of butter is.
Hi Aida! Yes, the corn flour is corn starch here and it’s white in colour. The yellow corn flour is known as cornmeal here. If you are unable to get corn starch, you can omit it from the recipe. 🙂 Hope this helps!
Hi! I loved your récipe and I’m going to try it, but I have a doubt: The corn flour is corn starch?, because it looks very white… I’m from Mexico and what we use here as corn flour is yellow or even blue… Thank you!
Aww you are too sweet, thank you!
The photos of your pies are absolutely lovely Jasline! I really like the way you styled them. And I am sure they tasted just as good!
Looks good!
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[…] play-cheat save time, I used store-bought shortcrust pastry which I bought wrongly for the previous Cook Like A Star (Jamie Oliver). I don’t really think the crust is very suitable for this tart, as it’s pretty flaky, […]
This looks wonderful – and I love your pictures! I’ll have to try it.
Wow that chicken pie looks awesome
Yum! Short crust or puff pastry are both good anyway…. Not a problem! 🙂 I love how your filling is quite soupy…. Big contrast with the crispy pastry…
Thank you Leslie! Glad you like the recipe 🙂 Take care!
Thank you! 🙂
Thanks Karen! Glad you like it, go make one soon 😉 Have a great week ahead!
Thanks Jo! They’re gone the minute they’re out of the oven (okay that’s an exaggeration… haha). I believe the pies would taste equally good with either puff or shortcrust pastry! Can’t wait to see your pot pie! 😉
You should! Jamie Oliver said, “Life’s too short to be making puff pastry everyday” So I guess it’s alright to cheat once in a while 😉 Thanks Jeannie, have a great week ahead!
Thank you Zoe! Yea, I think it would really resemble the soup if it’s puff pastry (instead of my blunder shortcrust pastry)! Have a great week ahead Zoe!
Thank you! I’m amazed by how wonderful sage is! It’s such an awesome herb!
Thank you! It’s delicious and ultimate comfort food, hope you’ll like it as much as I do!
Thank you! I’ll be sure to send some your way 😉
Hi Joyce thank you! I’m really happy that you all chose this theme, I discovered yet another to-keep recipe! Take care!
Thank you Lena! I was still puzzling why the pastry didn’t puff up at all during baking… haha! But thankfully the pie still turned out delicious. Thanks for choosing Chicken Pie for this bake along! Have a great week ahead!
Thank you for the compliments! 🙂
Thank you! I agree, there’d be less “fighting” when each person have their own pie!
Yes what a coincidence! Thank you for the compliments! I think I’ll stop at the sour cream step and mix it with pasta the next time I make this 😉 Yum!
Thank you Uru! Take care!
Thank you Bobbi! Yes making it is so incredibly simply but the flavours are so complex and wonderful! Have a great week ahead!
Thank you! Ooh Nigella is my second favourite cook, right after Jamie Oliver! Yes it’s definitely a comfort meal!
Thank you! This is my first time making chicken pie and I’m pretty surprised at how good it turned out too! I wish I can freeze some, but they’re all gone before I can do so!
Chicken pot pie is the best and yours looks wonderful. I should try adding mushrooms to mine next time 🙂
Very delicious looking!
I love chicken pie and yours looks so good.
looks like yum! I’m sure they were crowd pleasers! Even though you mention that you bought the wrong pastry, I would gladly eat the pies with shortcrust pastry anytime.
strangely I was thinking of making a pot pie myself with a rough puff..thanks for the timely reminder!
Using short crust pastry for these pies look like a good idea, I like the crispy look! I am going to try it too if I don’t have the time to do the home made pastry version. Your pies had me drooling! So much fillings!
This recipe reminds me a lot of the classic chicken and mushroom soup with a nice pie lid… I’m always a fan of this all time favourite classic. Yum!
Oh, I think you did exceptionally well to include sage with this! I just love it.
Looks delicious! Comfort food at it’s best! I’m gonna have to give this a try! 🙂
This looks delicious. We’ll have it for dinner ! Thank you 😉
Hi Jasline,
Looks so delicious! Either short crust or puff pastry, both are great with chicken pies! And your filling sounds so flavourful and scrumptious! Just like Lena, I enjoy seeing all the different versions of chicken pies and pot pies with the delicious chicken filling!
Thank you for baking along with us, wish you a great weekend ahead!
Shortcut pastry is delicious , you hv probably discovered a good mistake ! I”ve been enjoying looking at each and everyones’ entries and seeing different recipes for chicken filling including yours! All sound delicious! Thks for your support again, hv a nice day!
This looks delicious. Great photos, too. Whenever I try to photograph food I’m cooking on the stove my lens fogs up 🙂
oooh looks mouth watering ! I love they are individual pies too – we all fight over the pastry when I make a family sized pie 🙂
Ur Spain photo is very nice. Any chicken pie , just count me in. Jasmine your version is simple n delicious….
Hi Jasline, I just made the same JO recipe as you 🙂 Such a coincidence! I love the filling… really creamy and delicious! Your pies are so beautiful.
Hi Rachel, I think you should be able to get them in major supermarkets in Malaysia. The brand I used was Swanson, which – if I didn’t remember wrongly – are widely available in both Singapore and Malaysia. Look for them under the canned products sections. Hope that helps! 🙂
May I know where did you buy your ready chicken stock (in tin form)?
I know I can get it overseas, but not too sure where in Malaysia. Thanks.
Quicj easy and looks beautiful 😀
Cheers
Choc Chip Uru
I am loving the Jamie Series! I love his easy to follow recipes and they are all very yummy. Your dish looks stunning and your little blunder ended up being a very happy accident. I don’t like to much of a crust so this would be perfect for me. Take care, BAM
One of my favourite short cut dinners! I do a Nigella version, very similar to this and it’s such a comfort! Chicken pot pie is the very best thing 🙂
How brilliant is the Food Revolution series too!
This is a chicken pie filling combination that I’m not familiar with but it does seem quite tasty and easily made with pre-made puff pastry or pie crust. You could freeze any extras and bake to order on demand … very convenient.