Jamie Oliver Chicken And Mushroom Puff Pie

There’s something wonderfully cozy about tucking into a warm, flaky pie on a cool evening, and this Jamie Oliver Chicken And Mushroom Puff Pie absolutely delivers. With a golden puff pastry crust and a rich, creamy filling of chicken, mushrooms, and mustard, this dish feels like a comforting hug in food form. I was surprised at how simple it was to make—and how quickly it became a favorite at our table. (inspired by Jamie Oliver)

Ingredients Needed

For the Filling:

• 500 g free-range skinless boneless chicken thighs
• 1 tablespoon olive oil
• 1 bunch of spring onions
• 320 g mixed mushrooms
• 600 ml semi-skimmed milk
• 1 heaped tablespoon plain flour
• 1 tablespoon wholegrain mustard
• 80 g mixed bag of watercress, spinach & rocket

For the Crust:

• 320 g sheet of ready-rolled puff pastry
• A splash of milk (for brushing)

How To Make Jamie Oliver Chicken And Mushroom Puff Pie

Prep the Filling:
Start by chopping your chicken thighs into bite-sized 3cm chunks. In a large frying pan, heat the olive oil over medium heat and toss in the chicken. Let it cook until lightly browned on the outside.

While that’s going, trim and chop the spring onions, then add them into the pan with the chicken. Tear your mushrooms (you can slice them if you prefer, but tearing gives great texture) and toss them in too. Cook everything together until the mushrooms are beautifully golden and the chicken is nearly cooked through.

Create the Sauce:
Sprinkle the heaped tablespoon of flour over your pan and stir it in well, letting it cook for about a minute to get rid of the raw taste. Slowly pour in the milk, a bit at a time, stirring constantly to avoid lumps. Keep it simmering gently until the sauce thickens—this only takes a few minutes. Then stir in the wholegrain mustard and half of your greens. Season with salt and pepper to taste, then take the pan off the heat.

Bake the Pastry:
Preheat your oven to 200°C (400°F, gas mark 6). Roll out the puff pastry on its paper and lay it flat. Score a 3cm border around the edge with a knife and lightly crisscross the center to help it puff up evenly. Brush the whole sheet with a little milk, then place it straight onto the oven’s middle shelf. Bake for 17 minutes or until puffed up, golden, and crisp.

Assemble the Pie:
Once the pastry is baked, remove it from the oven and let it cool slightly. Using a sharp knife, carefully cut around the scored border and lift off the inner pastry layer—this becomes your pie lid. Fill the base with the remaining fresh greens, then spoon over the creamy chicken and mushroom filling. Pop the pastry lid back on top, slice into portions, and serve!

Why I Love This Recipe

The first time I made this, it was a rainy Sunday evening, and the house instantly smelled amazing. The crisp, golden pastry and the creamy filling are a dream combo. My family loved it, especially how the mustard gave it a little zing. It’s simple enough for a weeknight but elegant enough for guests.

Recipe Tips

• Use whatever mushrooms you like: Chestnut, button, or a wild mix will all work.
• No wholegrain mustard? Dijon is a fine substitute.
• Go green: Try adding kale or Swiss chard instead of the salad mix.
• Make ahead: Cook the filling earlier in the day and assemble the pie just before baking.
• Pastry pro tip: Bake the pastry separately to keep it extra crisp—especially helpful if you’re making this ahead.

How To Store This Jamie Oliver Chicken And Mushroom Puff Pie

At Room Temperature:
Leave it out for no more than 1–2 hours after cooking before refrigerating.

In the Fridge:
Store leftovers in an airtight container for up to 3 days. The pastry will soften but still taste great.

In the Freezer:
Freeze slices in airtight containers for up to 3 months. Wrap well to avoid freezer burn.

Reheating:

• Oven: Reheat at 350°F (180°C) for 5–10 minutes until heated through and pastry is crisp.
• Microwave: Quick and convenient, just 2–3 minutes on high.
• Air Fryer: A great option for restoring crispiness—3 minutes at 350°F.

Nutrition Facts (per serving)

• Calories: 679
• Carbs: 48.2g
• Protein: 39.8g
• Fat: 36.2g
• Sugar: 9.5g
• Fibre: 4.7g
• Sodium: 1.1g

Let’s Answer a Few Questions!

Can I use cooked chicken instead?
Totally! Just reduce the cooking time and stir it in with the greens and mustard.

What if I don’t have puff pastry?
You could use shortcrust, though it’ll be a bit denser. Still delicious!

Is this pie good for meal prep?
Absolutely. The filling holds up well, and you can bake the pastry fresh when ready to eat.

Can I add cheese?
Sure! A handful of grated cheddar or parmesan mixed into the sauce is a lovely touch.

Do I need to blind-bake the pastry?
Not with this recipe—baking it separately keeps it crisp without the fuss.

Try More Recipes:

• Jamie Oliver Stuffed Mushrooms
• Jamie Oliver Steak And Mushroom Pie
• Jamie Oliver Mushrooms On Toast