Jamie Oliver Chicken And Leek Pie Recipe [GUIDE]

Jamie Oliver’s Chicken and Leek Pie is a comforting, hearty dish that combines tender chicken, sweet leeks and a creamy sauce, all encased in a golden, flaky pastry. It’s the kind of food that feels like a hug on a cold day. The pie is a great example of classic British comfort food, with a modern twist. Jamie Oliver takes simple ingredients and elevates them with rich flavors and a bit of flair which is a hallmark of his cooking style. The creamy filling pairs perfectly with the crisp pastry, making each bite an indulgence. It’s a great dish to serve for family meals or even dinner parties.

Jamie Oliver Chicken And Leek Pie Recipe

Ingredients Needed

To make Jamie’s Chicken and Leek Pie, you’ll need the following:

• Chicken: Skinless chicken breasts or thighs work best. The thighs are a bit more forgiving and give the dish a richer flavor but breasts are lighter and still deliver that satisfying, tender texture.
• Leeks: A key flavor in this pie, leeks bring a mild, slightly sweet onion flavor. Make sure to wash them thoroughly to remove any grit.
• Butter: For the richness and depth of the sauce. Butter gives the pie a creamy base and a smooth texture.
• Flour: Used to thicken the sauce, flour is essential for creating that velvety filling.
• Chicken Stock: This helps to infuse the pie with extra savory flavors and moisture. You can use homemade stock or a good-quality store-bought one.
• Milk: To create that creamy, luscious texture in the filling.
• Thyme: A fragrant herb that adds warmth and earthiness. Fresh thyme is ideal but dried will do in a pinch.
• Pastry: You can make your own but store-bought puff or shortcrust pastry works just fine for convenience.
• Egg: For brushing over the pastry to give it that beautiful golden finish when baked.
• Salt & Pepper: To season the filling and bring everything together.

Equipment Needed

You don’t need any fancy equipment but there are a few basics to get the job done:

• Large saucepan or frying pan: For cooking the chicken and leek filling. You’ll want a good surface area to let everything cook evenly.
• Pie dish: A deep pie dish or even a regular baking dish will work. You want enough room for the filling and the pastry.
• Rolling pin: If you’re making your own pastry, a rolling pin is essential to get that perfect thickness.
• Sharp knife: For chopping the chicken and leeks. A good chef’s knife makes the task quicker and safer.
• Pastry brush: For brushing the egg wash onto the pastry.
• Oven: Obviously, you’ll need an oven to bake the pie. Preheat it to a high temperature to ensure a crisp, golden crust.

How To Make Jamie Oliver’s Chicken And Leek Pie

Making this pie is relatively straightforward but it’s all about building flavors and taking your time with the sauce. Here’s how to do it:

1. Prepare the chicken: Start by dicing the chicken into bite-sized chunks. You can use either breasts or thighs, depending on your preference. Season with salt and pepper.
2. Cook the chicken: Heat some oil in a large frying pan over medium-high heat. Add the chicken and cook until it’s browned on all sides. This should take about 5-7 minutes. Set it aside.
3. Cook the leeks: In the same pan, add a generous knob of butter. Let it melt, then add the chopped leeks. Season lightly with salt and pepper and sauté them for about 5 minutes until they soften. The leeks should be sweet and tender at this stage.
4. Make the sauce: Sprinkle flour over the leeks and stir well to coat. This helps thicken the sauce. Add the chicken stock gradually, stirring constantly to avoid lumps. Once combined, pour in the milk and keep stirring until the mixture thickens into a creamy sauce. Add the thyme and give it a taste-season with salt and pepper as needed.
5. Combine the chicken and leek: Now, return the chicken to the pan with the leeks and sauce. Stir to combine everything evenly. Let it simmer for another 5 minutes to ensure the chicken is cooked through and the flavors are blended.
6. Assemble the pie: Roll out your pastry to fit the pie dish. You’ll need enough to cover the bottom and top of the dish, so make sure to roll it out evenly. Spoon the chicken and leek filling into the dish. Place the pastry over the top, trimming any excess. Seal the edges and use a knife to create a small vent in the center of the pie to let steam escape.
7. Egg wash: Brush the top of the pastry with a beaten egg to get that golden, glossy finish when baking.
8. Bake the pie: Pop the pie into a preheated oven (around 200°C/400°F) for about 25-30 minutes or until the pastry is golden brown and the filling is bubbling.
9. Serve: Let the pie rest for a few minutes before serving. It’s rich, hearty and absolutely delicious.

What I Learnt

Making Jamie Oliver’s Chicken and Leek Pie taught me a lot about how simple ingredients can come together to create something incredibly satisfying. The key takeaway for me was the importance of allowing each ingredient to shine. The chicken, leeks and thyme are simple but by cooking them properly, you really bring out the depth of their flavors. The sauce itself, though just a basic white sauce, becomes something special when paired with the thyme and stock. The homemade pastry (or store-bought if you’re short on time) brings everything together perfectly. It’s all about balance and timing.

The dish also showed me the versatility of comfort food. You can adjust it easily by swapping out ingredients depending on what you have on hand. For instance, if you don’t have leeks, onions work just as well. The method stays the same and the pie still turns out just as comforting and delicious.

Recipe Tweaks For Jamie Oliver’s Chicken And Leek Pie

Jamie Oliver’s Chicken and Leek Pie is a classic comfort food but there’s always room to play around with the ingredients and flavors to suit your preferences. Here are a few ideas to make it even more delicious or cater to specific tastes.

1. Herb Variations: While Jamie typically uses thyme, adding rosemary or sage can bring a different, earthy depth to the dish. You can even throw in a bit of parsley or tarragon for a lighter, fresher twist. Fresh herbs are always preferable but dried ones can work in a pinch. just remember to use less since dried herbs are more concentrated.
2. Cheese Addition: Some shredded cheese in the filling can take the pie to the next level. A sharp cheddar will give it a nice kick or you could use Gruyère for a more nutty and creamy texture. Mixing in a little bit of cream cheese or mascarpone could add richness too.
3. Vegetable Varieties: The classic recipe calls for leeks but you could swap or add other vegetables to the filling. Mushrooms, carrots and peas would blend nicely with the chicken and give the dish more color and flavor. You could even toss in some spinach for a slight bitterness that balances the creamy sauce.
4. Flaky vs. Shortcrust: While Jamie suggests using puff pastry for the top, you could swap it for shortcrust pastry if you prefer a more substantial, biscuit-like texture. You could even make a hybrid of both, with shortcrust on the base and puff pastry on top, offering a bit of both worlds.
5. Add Some Heat: If you like a little spice, a dash of chili flakes or a small finely diced fresh chili can bring a surprising zing to the pie without overpowering it. Just be sure to taste as you go so it doesn’t steal the show from the other flavors.
6. Make It Gluten-Free: You can easily make this pie gluten-free by swapping out the flour and pastry for gluten-free alternatives. Use gluten-free flour for the sauce base and a ready-made gluten-free pastry for the crust.

Storage Tips For Leftovers

Leftover Chicken and Leek Pie? Lucky you! Here’s how to store and reheat it to maintain its tastiness:

1. Cooling First: Before storing, let the pie cool down to room temperature. You don’t want to trap steam inside the container which can make the pastry soggy.
2. Wrap It Well: If you have leftover pie, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. This keeps the moisture in and the flavors fresh. If you’ve cut it into slices, separate layers with parchment paper to prevent sticking.
3. Refrigerating: Store the wrapped pie in the fridge for up to 2-3 days. The pastry will lose a bit of its crispness but the filling will stay creamy and flavorful.
4. Freezing: If you want to save some for later, this pie freezes beautifully. Wrap the whole pie or individual slices in a double layer of plastic wrap, followed by foil, then pop it in the freezer. It can last for up to 3 months. When you’re ready to eat it, let it defrost in the fridge overnight before reheating.
5. Reheating Tips: For the best results, reheat the pie in the oven rather than the microwave. Preheat the oven to 350°F (175°C) and place the pie on a baking sheet for about 20 minutes or until heated through. This method will help the pastry crisp back up, making it almost as good as fresh.

What To Eat With Jamie Oliver’s Chicken And Leek Pie?

While the pie itself is hearty, pairing it with a side dish can elevate the meal even more. Here are a few suggestions:

1. Simple Green Salad: A fresh, crisp salad can cut through the richness of the pie. Think mixed greens with a tangy vinaigrette-lemon, mustard and olive oil work well. You could add a few slivers of red onion or a handful of toasted nuts for extra texture.
2. Roasted Vegetables: Roasted carrots, parsnips and sweet potatoes complement the creamy filling of the pie without competing with the flavors. Season them with a little garlic, rosemary and olive oil and roast until they’re tender and slightly caramelized.
3. Mashed Potatoes: If you’re in the mood for extra comfort, mashed potatoes can be a great side. You could even make them with a little bit of garlic, butter and cream for an indulgent treat. Or, make them with a twist by adding some horseradish or blue cheese for extra flavor.
4. Buttery Green Beans: A side of sautéed green beans with butter, garlic and a squeeze of lemon can add brightness to balance the richness of the pie. You can also add a sprinkle of almonds for some crunch.
5. Crusty Bread: If you’re a fan of soaking up sauce, a slice of warm, crusty bread works wonders. Pair it with some butter or an herby spread and you’ll have a meal that’s both comforting and satisfying.

FAQs

What Kind Of Chicken Is Best For Jamie Oliver’s Chicken And Leek Pie?

Boneless, skinless chicken thighs work best. They’re juicy and tender, perfect for the pie filling.

Can I Make Jamie Oliver’s Chicken And Leek Pie Ahead Of Time?

Yes! You can prep the filling a day before and store it in the fridge. Just assemble and bake when you’re ready.

What’s The Trick To Getting The Pastry Crispy On Jamie Oliver’s Chicken And Leek Pie?

Make sure the filling is cool before adding the pastry, and brush the top with a little egg wash for that golden crisp.