This pie is exactly what it sounds like-comfort food that’s clever, frugal and downright satisfying. Jamie Oliver’s Leftover Roast Chicken Pie takes those bits of roasted chicken you’ve got hanging around from Sunday lunch and turns them into something totally new. It’s not just about using leftovers. it’s about making something you actually want to eat again.
You get a creamy, hearty filling tucked inside golden, flaky puff pastry. There’s no waste, no fuss and honestly, not much effort either. The flavors are warm, herby and a little rustic, like something your gran might make if she happened to be a chef.
Jamie Oliver Leftover Roast Chicken Pie Recipe
Ingredients Needed
Let’s talk ingredients. The magic here is using what you’ve got but Jamie’s basic version usually includes the following:
- Leftover roast chicken – The star of the show. Any bits of meat you’ve got, even off the drumsticks or wings.
- Leeks or onions – These add sweetness and depth. Leeks are ideal but onions work fine too.
- Mushrooms – For that earthy, meaty texture that fills out the pie.
- Fresh herbs – Think thyme, sage or parsley. Whatever’s on hand. Dried herbs work in a pinch.
- Plain flour – To thicken your sauce.
- Butter & olive oil. Classic Jamie combo for cooking down the veg.
- Chicken stock – Adds richness to the sauce.
- Milk or cream – For creaminess. Cream makes it richer but milk keeps it lighter.
- Ready-rolled puff pastry – Store-bought is totally fine. It’s about ease.
- One egg – For brushing the top, so you get that lovely golden finish.
Optional: a dash of mustard or a splash of white wine in the sauce-Jamie sometimes adds these for extra kick.
Equipment Needed
You don’t need much to make this pie. Here’s the rundown:
- A large frying pan or skillet. For cooking your filling.
- A wooden spoon or spatula. Something to stir with.
- A rolling pin – Only if you’re not using ready-rolled pastry.
- A pie dish or baking dish – Anything oven-safe and deep enough to hold the filling.
- A small bowl and brush. For the egg wash.
- An oven – Obviously.
That’s it. You don’t need mixers, processors or anything fancy. Just you, your leftovers and a little heat.
How To Make Jamie Oliver’s Leftover Roast Chicken Pie
Here’s the process, broken down:
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Prep your ingredients
Shred the leftover chicken. Dice the leeks or onions. Slice the mushrooms. Get everything ready to go.
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Sauté the vegetables
In a large pan, heat a mix of butter and olive oil. Add your leeks/onions first, let them soften for 5-7 minutes. Then toss in the mushrooms and cook until they release their moisture and start to brown.
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Add the chicken and flavor
Stir in the shredded chicken. Add herbs, salt, pepper and anything extra you’re using-like mustard or a splash of wine.
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Make the sauce
Sprinkle over a tablespoon or two of flour. Stir it through until everything’s coated. Then slowly add chicken stock and a splash of milk or cream. Simmer until you’ve got a thick, creamy sauce. If it’s too thick, add a bit more stock. Too thin? Let it bubble a bit longer.
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Cool the filling
Take the pan off the heat and let it cool slightly before adding it to your dish. This stops the pastry from going soggy.
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Assemble the pie
Spoon the filling into your pie dish. Unroll the puff pastry and lay it over the top. Trim the edges, press them down with a fork and poke a small hole in the middle for steam. Brush with beaten egg.
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Bake
Into a hot oven (about 200°C/400°F) for 25-30 minutes or until the pastry is golden and puffed up.
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Rest and serve
Let it sit for 5-10 minutes once it comes out of the oven. Then dive in.
What I Learnt
Making this pie taught me a few things-beyond just cooking.
First, leftovers don’t have to feel like a compromise. If you treat them with care and combine them smartly, you get something that’s honestly better than the original meal.
Second, you don’t need a recipe to the letter. Jamie’s method is more like a guide. You can swap in different veg, use rotisserie chicken or even try a plant-based version. It’s flexible.
And third, there’s something quietly satisfying about using up what you have. No waste, no guilt, just a really good dinner. It reminded me that cooking can be resourceful and joyful.
Recipe Tweaks For Jamie Oliver’s Leftover Roast Chicken Pie
Jamie’s leftover roast chicken pie is already a winner-hearty, comforting and brilliant for using up Sunday roast scraps. But that doesn’t mean you can’t make it your own. Small tweaks can bring big flavor shifts. Here’s how you can remix his classic.
1. Switch up the base veggies.
Jamie often uses leeks, carrots and celery. That’s a solid trio but don’t feel boxed in. Got leftover parsnips, mushrooms or even roasted squash? Chuck them in. They add depth and use up what’s hanging around in your fridge.
2. Herb it up.
Fresh thyme is classic but rosemary or tarragon can change the whole vibe. Add a bay leaf while you’re simmering the filling. It’s subtle but makes it feel more “slow-cooked”.
3. Cream or not to cream?
Jamie uses a creamy sauce base with a bit of flour and stock. Want it richer? Stir in a splash of double cream or a spoonful of crème fraîche. Want it lighter? Swap the cream for a bit of Greek yogurt at the end. just don’t boil it or it’ll split.
4. Add a kick.
A spoonful of Dijon mustard in the sauce goes a long way. Want more heat? A pinch of cayenne or smoked paprika wakes it up. Even a bit of wholegrain mustard can give it that "grown-up" edge.
5. Pastry swaps.
Jamie usually goes for puff pastry which is perfect for crisp and golden tops. But if you’re out, use filo for something lighter and crispier or mashed potato for a cottage pie feel. No pastry at all? Toast a hunk of sourdough on the side. It’s not cheating-it’s rustic.
6. Bonus extras.
Throw in a handful of frozen peas or sweetcorn just before assembling. Or add a handful of grated cheddar on top before baking. Crispy, cheesy tops never hurt anyone.
Storage Tips For Leftovers
Cook once, eat twice. or three times. That’s the leftover pie magic. But storing it right makes all the difference between a soggy mess and a slice of next-day heaven.
Cool it first.
Let the pie cool at room temp for about 30 minutes before putting it in the fridge. Putting hot food straight in can mess with your fridge’s temp and create condensation which makes the pastry sad and soggy.
Fridge life: 2-3 days max.
Wrap it tightly with foil or plastic wrap or pop it into an airtight container. When you reheat it, make sure it’s piping hot all the way through. Oven’s better than microwave here if you want to keep the pastry crisp.
Freezing? Yes but smartly.
You can freeze it, baked or unbaked. If it’s already baked, let it cool completely first. Wrap it tight, then freeze. When you’re ready to eat, thaw it in the fridge overnight and reheat in the oven at 180°C (350°F) until it’s golden and hot.
Portion control helps.
If you know you won’t eat the whole pie in one go, slice and freeze individual portions. That way, you can just pull out what you need and not commit to a full pie reheat.
What To Eat With Jamie Oliver’s Leftover Roast Chicken Pie?
The pie’s the star but what’s a headliner without a supporting act? Here are a few ways to round out the meal.
1. Something green.
Steamed greens like broccoli, kale or Brussels sprouts work great. Dress them with a little olive oil and lemon juice or a knob of butter. You want that freshness to cut through the richness of the pie.
2. Simple side salad.
A peppery rocket and watercress salad with a mustardy vinaigrette adds bite. Bonus: it takes 30 seconds to throw together.
3. Root veg mash.
Mashed potato is classic but try mashing carrots and swede or parsnips with a bit of horseradish. It’s warming and goes perfectly with the creamy filling of the pie.
4. Roasted veggies.
If you’ve got the oven on for the pie anyway, chuck in a tray of chopped carrots, parsnips or red onions. Drizzle with olive oil, season and roast till caramelized. Low effort, big payoff.
5. A crusty loaf.
Especially if you’ve skipped the pastry top and gone for a stew vibe, a thick hunk of bread is essential. Ideal for mopping up all that creamy sauce.
FAQs
Can I Use Any Roast Chicken For This Pie?
Yes! It’s perfect for using up leftover roast chicken, but you can also roast a fresh chicken if you prefer.
What Can I Substitute For Puff Pastry?
You can swap puff pastry with shortcrust pastry or even a filo pastry if you’re after something lighter.
How Do I Make The Filling Creamy?
To make the filling creamy, use a mix of cream and chicken stock, adding a bit of flour to thicken it up.
