Chicken and Leek Pie Jamie Oliver Recipe

Chicken and Leek Pie Jamie Oliver
Yields: 1 Serving Difficulty: Easy Prep Time: 30 Mins Cook Time: 1 Hr 35 Mins Total Time: 2 Hr 5 Mins

If you are looking for a delicious and comforting dish to warm up your winter nights, look no further than this chicken and leek pie Jamie Oliver recipe. This is a proper chicken pie with a flaky pastry crust, tender pieces of chicken, and sweet leeks cooked in a creamy cider sauce. It’s easy to make and perfect for sharing with your family and friends.

In this blog post, I will show you how to make this chicken and leek pie Jamie Oliver recipe step by step, with tips and tricks along the way.

Let’s get started!

What is Chicken and Leek Pie, Jamie Oliver?

Chicken and leek pie Jamie Oliver is a recipe by the famous British chef and cookbook author Jamie Oliver. It is a classic British dish that consists of a flaky pastry crust filled with chicken and leek cooked in a creamy cider sauce. It is a hearty and comforting meal that is perfect for cold winter days.

Why You Love this Recipe

There are many reasons to love this chicken and leek pie Jamie Oliver recipe, such as:

  • Uses simple pantry ingredients you likely have on hand
  • Makes great use of leftover roast chicken or an easy weeknight whole chicken
  • Has a wonderfully rich filling flavored with cider, mustard, and crème fraîche
  • Features a golden, flaky homemade crust made with just flour, butter, and water
  • Satisfying and hearty – perfect for feeding a crowd or freezing
  • Adaptable recipe that can be served with different sides like mash, greens, or salad
  • A cozy, comforting dish that’s perfect for chilly weather meals

Ingredients Needed to Make Jamie Oliver Chicken and Leek Pie

You will need the following ingredients:

  • 1.5 kg whole free-range chicken
  • olive oil
  • 150 g piece higher-welfare smoked pancetta
  • ½ a bunch of fresh thyme, (15g)
  • 1 leek
  • 1 celery heart
  • 1 onion
  • 1 carrot
  • 2 heaped tablespoons plain flour
  • 250 ml dry cider
  • 1 heaped teaspoon English mustard
  • 1 litre organic chicken stock
  • 500 g button mushrooms
  • 2 tablespoons crème fraîche
  • 1 large free-range egg
  • 500 g plain flour
  • 250 g cold butter
  • 2 hispi or sweetheart cabbage
  • 1 heaped teaspoon English mustard
  • white pepper
  • salt and freshly ground black pepper

Instructions to Make Jamie Oliver Chicken and Leek Pie

Step 1: Prepare the chicken

Use a large sharp knife to carefully cut down the backbone of the chicken, cutting it in half. Season with sea salt and black pepper. Drizzle 1 tablespoon of oil into a large non-stick frying pan on high heat. Add the chicken, skin-side down, and sear for 10 minutes, or until golden. Reserve the pan for the cabbage.

Step 2: Make the sauce

Chop the pancetta into 1cm chunks, pick in the thyme leaves, and place in a large shallow casserole pan with 1 teaspoon of oil. Put it on medium heat so the fat renders out, while you wash and trim the white part of the leek (save the green for making soup) and the celery. Peel the onion and carrot, then roughly chop all the veg into 1.5cm chunks and add to the pan. Cook for 10 minutes, or until softened. Stir in 2 heaped tablespoons of flour, cook for 2 minutes, then pour in the cider. Let it bubble away for 2 minutes or until almost evaporated, then stir in the mustard and stock. Add the chicken breast-side down, bring to a simmer, then cover and cook on low heat for 1 hour, or until the chicken is cooked through and tender.

Step 3: Make the pastry

For the pastry, put the flour in a bowl with a good pinch of salt. Grate in the cold butter, then rub with your fingers until it resembles breadcrumbs. Pour in 100ml of cold water, mix with a fork, then bring together with your hands until it forms a dough, adding an extra splash of water if needed. Divide into 2 pieces – you will need ⅓ for the lid and ⅔ for the base – flatten with your hands and chill until needed.

Step 4: Assemble the pie

Finely slice the mushrooms and set aside. Transfer the chicken to a plate and shred the meat (discard the carcass). Stir the mushrooms into the pan, followed by the shredded chicken and the crème fraîche, mix well and season to taste. Spoon into a 20cm pie dish and leave to cool. Heat oven to 190C/170C fan/gas 5. Roll out the larger piece of pastry on a lightly floured surface to about 3mm thick and use it to line the pie dish, leaving some overhang. Brush the edges with a little water, then roll out the smaller piece of pastry to the same thickness and use it to cover the filling. Press the edges together to seal, then trim and crimp with your fingers. Cut a small hole in the center of the lid to let the steam escape. Beat the egg with a pinch of salt and brush over the pastry. Bake for 35 minutes or until the top is golden-brown and the pie is cooked through.

Step 5: Cook the cabbage

While the pie is baking, cut the cabbage into quarters, then finely slice. Place the reserved chicken pan on high heat and add a splash of water. Add the cabbage, mustard, a pinch of salt, and white pepper and toss well. Cover with a lid and cook for 15 minutes, stirring occasionally, until tender and charred in places.

Step 6: Serve and enjoy

Cut the pie into slices and serve with the cabbage on the side. Enjoy your chicken and leek pie Jamie Oliver recipe with a glass of cider or a cup of tea. This is a hearty and satisfying meal that will make you feel cozy and happy.

What Do I Serve With Chicken and Leek Pie Jamie Oliver?

Chicken and leek pie Jamie Oliver is a complete meal on its own, but you can also serve it with some side dishes to make it even more delicious. Some of the best options are:

  • Cabbage: This recipe includes a simple and tasty cabbage dish that is cooked in the same pan as the chicken, with mustard and white pepper. It adds some crunch and freshness to the pie.
  • Mashed potatoes: You can never go wrong with mashed potatoes and pie. They are creamy, fluffy, and comforting, and they soak up the sauce from the pie nicely.
  • Peas: Peas are a classic accompaniment to chicken and leek pie, as they add some color and sweetness to the dish. You can cook them in butter or add some mint for extra flavor.
  • Salad: If you want to lighten up the meal, you can serve a green salad with the pie. You can use any greens you like, such as lettuce, spinach, rocket or kale, and dress them with a simple vinaigrette or lemon juice and olive oil.

chicken and leek pie jamie oliver

Pro Tips to Make Perfect Chicken and Leek Pie Jamie Oliver

To make sure your chicken and leek pie Jamie Oliver turns out perfect, here are some pro tips to follow:

  • Use a sharp knife to cut the chicken into small shreds for even cooking
  • Cook chicken skin-side down first for crispy, golden color
  • Simmer sauce uncovered so liquid can reduce and thicken
  • Chill pastry before rolling for the easiest handling
  • Roll pastry evenly to 3mm thickness for optimal flakiness
  • Eggwash the top crust for gorgeous browning
  • Use a fork to prick pastry lid to prevent puffing and cracks
  • Let pie rest for 10 mins before slicing for clean cuts

Variations of Chicken and Leek Pie Jamie Oliver

You can also make some variations of chicken and leek pie Jamie Oliver to suit your preferences or use up what you have in your fridge.

Here are some ideas:

  • Swap leeks for onions or spinach
  • Use turkey or mixed poultry for different flavors
  • Add herbs like thyme, rosemary, or sage to sauce
  • Sub in bacon drippings for chicken fat
  • Use beer, broth, or white wine for the braising liquid
  • Mix cheeses like cheddar or gruyère into the sauce
  • Top pie with flaky puff pastry instead of shortcrust
  • Sprinkle pie top with sesame seeds for crunch

How do I store Chicken and Leek Pie Jamie Oliver Leftovers?

If you have any leftovers of chicken and leek pie from Jamie Oliver, you can store them in the following ways:

  • In the fridge: You can keep the leftover pie in an airtight container in the fridge for up to 3 days. Make sure to let it cool completely before refrigerating it.
  • In the freezer: You can freeze the leftover pie in an airtight container or a freezer bag for up to 3 months. Make sure to wrap it well and label it with the date. You can also freeze the pie before baking it, following the same steps.
  • In the oven: You can reheat the leftover pie in the oven at 180C/160C fan/gas 4 for 15 to 20 minutes, or until piping hot and crisp.

How do I reheat Chicken and Leek Pie Jamie Oliver Leftovers?

If you want to reheat chicken and leek pie Jamie Oliver leftovers, you can do it in the following ways:

  • In the oven: This is the best method to reheat the pie, as it will preserve the flakiness and crispiness of the crust. Preheat the oven to 180C/160C fan/gas 4 and place the pie on a baking tray. Cover it loosely with foil and bake for 15 to 20 minutes, or until piping hot and crisp. Remove the foil halfway through to brown the crust.
  • In the microwave: This is the quickest method to reheat the pie, but it will make the crust soggy and soft. Cut the pie into individual portions and place them on a microwave-safe plate. Cover them with a damp paper towel and microwave for 2 to 3 minutes, or until hot and steaming. Check and stir halfway through to ensure even heating.
  • In the stove: This is a good method to reheat the pie filling, but it will not affect the crust. Transfer the pie filling to a saucepan and heat it over medium-low heat, stirring occasionally, until hot and bubbling. You can add some water or stock if the sauce is too thick.

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How do I make chicken and leek pie gluten-free?

If you want to make chicken and leek pie gluten-free, you will need to make some adjustments to the recipe, such as:

  • Use gluten-free flour instead of plain flour, both for the sauce and the pastry. You can use any gluten-free flour blend that you like, such as rice, corn, buckwheat, or almond flour.
  • Use gluten-free cider instead of regular cider, or substitute it with gluten-free beer, white wine, or apple juice.
  • Use gluten-free stock instead of regular stock, or make your own with gluten-free bouillon cubes or fresh herbs and vegetables.
  • Check the labels of the other ingredients, such as the pancetta, the mustard, and the crème fraîche, to make sure they are gluten-free, or use gluten-free alternatives.

Can I make this chicken and leek pie with store-bought pie crust?

Yes, you can absolutely use store-bought refrigerated pie dough instead of making the crust from scratch. Just roll it out to fit your pie dish. The filling will be just as tasty layered into a ready-made crust.

What can I substitute for the cider in the chicken and leek pie filling?

You can use chicken or vegetable broth instead of cider. White wine or apple juice also make good substitutions. Just reduce the liquid as needed to reach the right sauce consistency.

My chicken and leek pie filling is too runny and watery. How can I fix this?

If the filling seems too thin, remove the lid and simmer the pie uncovered for 10-15 minutes to help reduce and thicken the liquid. You can also mix a tablespoon of cornstarch with water and stir it into the hot filling to thicken it up.

I hope you liked this chicken and leek pie Jamie Oliver recipe and found it easy to follow.

If you have any questions or feedback, please leave a comment below. I would love to hear from you. And if you make this recipe, don’t forget to share it with your friends and family. They will love it too!

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