This delicious chicken and leek pie from Jamie Oliver is the perfect comfort meal – creamy, hearty, and full of flavor. It’s an easy recipe that brings a cozy touch to dinner with tender chicken, rich mushrooms, and flaky homemade pastry. Plus, you can make it using everyday ingredients for a flexible, satisfying meal.
Ingredients Needed
For the Pie:
- 1.5 kg / 3.3 lbs whole free-range chicken
- Olive oil
- 150 g / 5.3 oz smoked pancetta
- ½ bunch fresh thyme (15g / 0.5 oz)
- 1 leek (white part only)
- 1 celery heart
- 1 onion
- 1 carrot
- 2 heaped tablespoons plain flour
- 250 ml / 1 cup dry cider
- 1 heaped teaspoon English mustard
- 1 liter / 4 cups organic chicken stock
- 500 g / 1 lb button mushrooms
- 2 tablespoons crème fraîche
- 1 large egg
For the Pastry:
- 500 g / 4 cups plain flour
- 250 g / 1 cup cold butter
For the Cabbage:
- 2 hispi or sweetheart cabbages
- 1 heaped teaspoon English mustard
- White pepper
How To Make Chicken And Leek Pie
- Prepare the Chicken: Using a large sharp knife, cut down the backbone of the chicken to halve it. Season with salt and pepper. Heat 1 tablespoon of olive oil in a large non-stick frying pan on high heat, add the chicken skin-side down, and sear for 10 minutes until golden. Reserve the pan for later.
- Cook the Pancetta & Veg: In a large shallow casserole pan, cook pancetta (chopped into 1cm chunks) and thyme leaves over medium heat with 1 teaspoon of oil. Trim and wash the white part of the leek, celery, onion, and carrot, chopping them into 1.5cm chunks. Add these vegetables to the pan and cook for about 10 minutes until softened.
- Make the Sauce: Stir in the flour, cooking for 2 minutes, then pour in the cider. Let it bubble for another 2 minutes, or until nearly evaporated, then stir in the mustard and chicken stock. Add the chicken breast-side down, bring to a simmer, cover, and cook on low heat for 1 hour, or until the chicken is tender and cooked through.
- Make the Pastry: In a bowl, combine flour and a pinch of salt. Grate the cold butter into the flour and rub together with your fingers until it resembles breadcrumbs. Add 100 ml / ½ cup cold water, mixing with a fork and bringing the dough together by hand. Divide into two pieces (⅓ for the lid and ⅔ for the base), flatten slightly, and chill until needed.
- Shred Chicken & Prepare Filling: Once cooked, transfer the chicken to a plate and shred the meat, discarding the carcass. Stir the sliced mushrooms into the casserole pan with the shredded chicken and crème fraîche. Mix well, season to taste, and strain through a sieve to reserve the liquid for gravy. Let the filling cool.
- Preheat Oven & Assemble Pie: Preheat the oven to 190°C / 375°F (gas mark 5). Lightly grease a 30cm / 12-inch pie dish with oil. Roll out the larger pastry piece between two sheets of parchment to a few millimeters thick and line the pie dish, leaving an overhang.
- Fill & Seal the Pie: Add the cooled chicken mixture to the pie base. Roll out the remaining pastry piece, lay it on top, and brush a little beaten egg along the edge to seal. Trim, press down the edges gently, and egg wash the entire pie. Make a small slit in the center to release steam and bake for 1 hour on the oven’s bottom shelf until the pastry is golden.
- Cook the Cabbage: Discard any outer leaves of the cabbage, then cut in half and slice finely. Using the reserved chicken pan, heat on high, add the cabbage stalks first to cook for 2 minutes, then add the leaves with a splash of water and cook until softened, about 5 minutes. Stir in the mustard, salt, and white pepper, cooking for an additional minute.
- Serve: Reheat the gravy, and serve the pie hot with cabbage on the side and a creamy mash if desired. Enjoy!
Recipe Tips
- Use Cold Butter for the Pastry: Grating cold butter into the flour keeps the pastry flaky and light, so avoid letting it warm up while you work.
- Sear the Chicken for Extra Flavor: Browning the chicken adds depth to the pie’s flavor; make sure it’s golden before setting it aside.
- Cool the Filling Before Assembling: A hot filling can make the pastry soggy. Let it cool fully before adding to the pie base.
- Egg Wash Twice for a Golden Crust: Brushing with egg once before baking and halfway through gives the crust a beautiful, rich color.
- Strain the Sauce for a Smooth Gravy: Pour the cooking liquid through a sieve to get a smooth, velvety gravy perfect for serving with the pie.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover chicken and leek pie cool to room temperature. Once cooled, cover the pie or transfer slices to an airtight container, then refrigerate for up to 3 days.
- Freeze: Let the pie cool completely before wrapping it tightly in plastic wrap and placing it in a freezer-safe bag. Freeze for up to 2 months. To thaw, place it in the refrigerator overnight before reheating.
- Reheat: Preheat the oven to 180°C/350°F. Cover the pie loosely with foil to prevent the crust from burning, then bake for 20-25 minutes or until heated through.
Nutrition Facts
Serving Size: 1 slice (of 12 servings)
- Calories: 268
- Total Fat: 16.1g
- Saturated Fat: 6.4g
- Cholesterol: 100mg
- Sodium: 0.6g
- Potassium: 300mg
- Total Carbohydrate: 18.2g
- Dietary Fiber: 1.7g
- Sugars: 0.6g
- Protein: 10.9g
Jamie Oliver Chicken And Leek Pie
Description
This delicious chicken and leek pie from Jamie Oliver is the perfect comfort meal – creamy, hearty, and full of flavor. It’s an easy recipe that brings a cozy touch to dinner with tender chicken, rich mushrooms, and flaky homemade pastry. Plus, you can make it using everyday ingredients for a flexible, satisfying meal.
Ingredients
For the Pie:
For the Pastry:
For the Cabbage:
Instructions
- Prepare the Chicken: Using a large sharp knife, cut down the backbone of the chicken to halve it. Season with salt and pepper. Heat 1 tablespoon of olive oil in a large non-stick frying pan on high heat, add the chicken skin-side down, and sear for 10 minutes until golden. Reserve the pan for later.
- Cook the Pancetta & Veg: In a large shallow casserole pan, cook pancetta (chopped into 1cm chunks) and thyme leaves over medium heat with 1 teaspoon of oil. Trim and wash the white part of the leek, celery, onion, and carrot, chopping them into 1.5cm chunks. Add these vegetables to the pan and cook for about 10 minutes until softened.
- Make the Sauce: Stir in the flour, cooking for 2 minutes, then pour in the cider. Let it bubble for another 2 minutes, or until nearly evaporated, then stir in the mustard and chicken stock. Add the chicken breast-side down, bring to a simmer, cover, and cook on low heat for 1 hour, or until the chicken is tender and cooked through.
- Make the Pastry: In a bowl, combine flour and a pinch of salt. Grate the cold butter into the flour and rub together with your fingers until it resembles breadcrumbs. Add 100 ml / ½ cup cold water, mixing with a fork and bringing the dough together by hand. Divide into two pieces (⅓ for the lid and ⅔ for the base), flatten slightly, and chill until needed.
- Shred Chicken & Prepare Filling: Once cooked, transfer the chicken to a plate and shred the meat, discarding the carcass. Stir the sliced mushrooms into the casserole pan with the shredded chicken and crème fraîche. Mix well, season to taste, and strain through a sieve to reserve the liquid for gravy. Let the filling cool.
- Preheat Oven & Assemble Pie: Preheat the oven to 190°C / 375°F (gas mark 5). Lightly grease a 30cm / 12-inch pie dish with oil. Roll out the larger pastry piece between two sheets of parchment to a few millimeters thick and line the pie dish, leaving an overhang.
- Fill & Seal the Pie: Add the cooled chicken mixture to the pie base. Roll out the remaining pastry piece, lay it on top, and brush a little beaten egg along the edge to seal. Trim, press down the edges gently, and egg wash the entire pie. Make a small slit in the center to release steam and bake for 1 hour on the oven’s bottom shelf until the pastry is golden.
- Cook the Cabbage: Discard any outer leaves of the cabbage, then cut in half and slice finely. Using the reserved chicken pan, heat on high, add the cabbage stalks first to cook for 2 minutes, then add the leaves with a splash of water and cook until softened, about 5 minutes. Stir in the mustard, salt, and white pepper, cooking for an additional minute.
- Serve: Reheat the gravy, and serve the pie hot with cabbage on the side and a creamy mash if desired. Enjoy!
Notes
- Use Cold Butter for the Pastry: Grating cold butter into the flour keeps the pastry flaky and light, so avoid letting it warm up while you work.
- Sear the Chicken for Extra Flavor: Browning the chicken adds depth to the pie’s flavor; make sure it’s golden before setting it aside.
- Cool the Filling Before Assembling: A hot filling can make the pastry soggy. Let it cool fully before adding to the pie base.
- Egg Wash Twice for a Golden Crust: Brushing with egg once before baking and halfway through gives the crust a beautiful, rich color.
Jamie Oliver Chicken And Leek Pie