Jamie Oliver 5 Ingredients​ Chicken Pie

There’s just something about a chicken pie that feels like home. Not the kind from the freezer aisle, but a proper one — creamy filling, flaky golden pastry, and that waft of rosemary and garlic that hits you like a warm hug when you crack the crust. This one’s hearty, simple, and very much a “slippers on, fork in hand” type of dish.

I first made this when I had half a rotisserie chicken in the fridge, looking sad next to an unopened bag of frozen peas. I wasn’t in the mood for faff — I wanted warm, nostalgic comfort with minimal panic. Turns out, this pie delivers just that. It’s rich but not heavy, easy but not boring, and that puff pastry lid? Yeah, it’s magic.

So go ahead — pour yourself something cozy, queue up your favourite show, and get this pie in the oven. It’ll do wonders for your soul (and your leftovers drawer).

Why You’ll Love It

• Great use for leftover roast or rotisserie chicken.
• Puff pastry = no stress pastry lid with maximum flake.
• Thick, creamy filling with a garlicky herby kick.
• Freezer-friendly and reheats like a champ.
• Crowd-pleaser — even picky eaters don’t argue with pie.
• Tastes fancy, but comes together on a weeknight.

Ingredients

For the Filling:

• 8 tbsp unsalted butter (1 stick), sliced
• 1 medium white onion (about 1½ cups), diced
• 3 celery stalks (about 1¼ cups), diced
• 3 garlic cloves, minced
• ½ cup all-purpose flour
• 3 cups chicken stock
• ½ cup whole milk
• 3½ cups cooked chicken (rotisserie works perfectly), shredded or chopped
• 2 cups frozen peas and carrots mix, thawed and drained
• 1½ tsp fresh rosemary (or ¾ tsp dried)
• 1½ tsp fresh thyme leaves (or ¾ tsp dried)
• 1½ tsp fresh sage (or ¾ tsp dried)
• ½ tsp kosher salt (plus more to taste)
• ¼ tsp black pepper (plus more to taste)

For the Pastry Topping:

• 1 sheet puff pastry, thawed in the fridge
• 1 egg yolk
• 1 tbsp cold water
• Pinch of salt (optional, for sprinkling)

How to Make It

Start with buttery aromatics:

In a Dutch oven or deep pan, melt the butter over medium-high heat. Add diced onion, celery, and garlic. Stir and let everything soften — about 3 to 4 minutes. Your kitchen will smell like you’re up to something good.

Build the creamy base:

Turn the heat to medium, sprinkle in the flour, and stir to coat the veggies. Cook this roux for a minute — it should smell slightly nutty, not floury.

Add the liquid, slowly:

Whisk together the chicken stock and milk. Add it to the pot gradually — one cup at a time — stirring constantly so no lumps sneak in. Let it bubble and thicken for about 5–6 minutes, until it coats the back of a spoon.

Stir in the good stuff:

Add the chicken, thawed peas and carrots, and herbs. Stir to coat everything in that dreamy sauce. Season with salt and pepper, then taste and adjust. Pour the filling into a 9×13 baking dish and let it cool for 15 minutes.

Puff pastry magic:

Roll out your thawed pastry sheet on a floured surface to about 11×15 inches and ⅛-inch thick. Mix the egg yolk and water for your egg wash. Drape the pastry over your cooled filling, tuck or crimp the edges, and brush with egg wash. Slice a few vents on top and sprinkle with salt if you’re feeling fancy.

Bake till golden and bubbling:

Place your dish on a baking tray (to catch any enthusiastic bubbling) and bake at 400°F for 20–25 minutes, or until the pastry is gloriously golden and puffed. The smell at this point is unreal.

Let it settle, then serve:

Once out of the oven, let it rest for 15 minutes — the filling is molten, so give it a minute. Then grab a spoon and dive in.

Common Mistakes and How to Dodge Them

My filling’s runny!
You probably didn’t let the gravy thicken enough before baking. Next time, give it a few more minutes on the stove.

Pastry went soggy on the bottom. Why?
Make sure the filling’s cooled before you top it — hot steam will make the underside wet. Also, bake uncovered.

Tastes a bit flat?
Be generous with your seasoning. That final bit of salt and pepper makes all the difference.

Pastry stuck to the dish. Help.
Grease the edges slightly before laying on the dough, and let it cool before slicing — puff pastry’s clingy when hot.

Storage and Reheating

Fridge:
Cool leftovers completely, then cover or transfer to an airtight container. Lasts up to 4 days.

Freezer:
Wrap tightly and freeze either before or after baking. If freezing unbaked, add pastry just before cooking. Bake from frozen at 375°F until hot all the way through.

To Reheat:
Oven: 350°F, loosely covered with foil, for 20–25 mins.
Microwave: Fine in a pinch, but expect a soft crust.
Air fryer: Great for reviving the crisp if you’re reheating small portions.

Frequently Asked Questions

Can I make it ahead of time?
Absolutely. Prep the filling and store in the fridge, then top with pastry and bake fresh.

What other veggies can I use?
Leeks, mushrooms, or diced potatoes work beautifully — just pre-cook them first.

Do I need to pre-bake the pastry?
Nope — just make sure the filling isn’t too hot when you top it, and it’ll crisp up just fine.

Can I use store-bought pie crust instead of puff pastry?
Sure! It’ll be more traditional, a bit less flaky, but still delicious.

Nutrition Facts (Per Serving):

• Calories: ~480
• Fat: 29g
• Carbs: 31g
• Protein: 22g
• Sodium: Moderate
• Sugar: 3g

Try More Jamie Oliver Recipes:

• Jamie Oliver Stuffed Chicken Breast​
• Jamie Oliver​ Chicken Parcels
• Jamie Oliver Butter Chicken​