Proper chicken pie | Jamie Oliver recipes (2024)

FAQs

How do you make Jamie Oliver chicken pie? ›

But if you've already added the broth and realize it's too thin, you can always make a slurry to stir in. Stir a tablespoon of cornstarch into 2 tablespoons of cold water and add it to your filling mixture to thicken it.

If the chicken and/or the vegetables aren't partially cooked and thoroughly drained, they'll exude moisture during baking and thin out the filling. Be sure that the assembled filling is the consistency you like before covering and baking the pie.

Put the chicken legs, celery and bay leaves into a large ovenproof saucepan, pour over the wine and stock and season with salt and freshly ground black pepper. Bring to the boil on a medium-high heat, cover with a lid and transfer to the oven for 30–40 minutes, or until the chicken legs are cooked and tender.

Cornstarch as Pie Filling Thickener

Cornstarch is faster-acting than flour and forms a smooth, relatively clear filling. Just be aware that too much cornstarch can create a slimy texture.

Cornstarch has thickening power similar to Instant ClearJel.

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven.

I use arrowroot at a 1:1 ratio to water. Mix into a slurry then add to your dish while gently heating and stirring. Works almost the same as cornstarch.

If it seems like the filling thickened up too much and it starting to seem stiff, then whisk in a little broth or water to thin it out again.

And, finally, as much as a steaming-hot slice of apple pie sounds appealing, let your pie rest for at least an hour before slicing. The filling will thicken as it cools and don't worry—your pie will still be plenty warm enough to gently melt that scoop of vanilla ice cream on top of it.

How can I thicken a pie filling without cornstarch? ›

All-Purpose Flour

It thickens at at lower temperature than other starches and works great as an all-purpose thickener since you probably have it around.

To summarize: We recommend using Instant ClearJel or Pie Filling Enhancer, but cornstarch, flour, and quick-cooking tapioca will also work well if you don't have other options available.

Pay Attention To Bake Times

One reason you'll often end up with a runny fruit pie is simply that it hasn't been baked long enough. Any thickener you use needs a little time to set up, and people often see their crust turning light brown and think the pie is done when it's really not.

And from there, an ordinary blueberry pie takes on a more complex flavor profile. It's still musky-sweet from the berries, but lemon offers an extra-strong citrusy oomph. Plus, texture-lovers will appreciate tiny bits of softened lemon peel, offering a respite from a typical pie filling's one-note jamminess.

Cornstarch makes for a shiny, glossy filling. A little goes a long way because it has twice the gelling power of flour. Flour thickens nicely but leaves more of a matte finish. You'll need to use twice as much as you would with cornstarch.

Shortcrust pastry is the best for pies that fully encase a filling as they tend to be firmer and less likely to leak. Puff pastry is great if you prefer just a pastry lid on top of the filling. Ready rolled shop-bought pastry are easy to handle and quite reliable - even professional chefs appreciate the convenience!

Like many folks, I love a good homemade pie but I don't always want to mess with making pie dough. In this shortcut to making pie, we use frozen puff pastry without sacrificing any of that buttery, flaky goodness.

Some say that scattering small bits of butter over a fruit filling keeps the juices from bubbling over in the same way that adding a bit of fat to simmering jam keeps it from foaming up in the preserving pan. The theory is that the fat disrupts the formation of bubbles on the surface of the viscous fruit mixture.

If you've ever made a meat pie, stew or sauce you know that one of the challenges is to get that right consistency. You don't want it to be too runny, nor too thick. One of the most common tricks you might have used in such a case is to add a little bit of flour or corn starch. A spoonful can already do wonders here.