Jamie Oliver Chicken And Leek Pie With Puff Pastry​

There’s just something about pie, isn’t there? A golden, flaky crust hiding a bubbling, creamy centre — it whispers “home” in a way no salad ever could. This chicken and leek pie isn’t flashy or trendy, but it’s exactly what you want on a rainy evening with socks on and telly humming in the background.

I remember the first time I made it — I’d just moved into a new flat, still surrounded by half-unpacked boxes, and I needed something grounding. The leeks were a bit sad and I didn’t even have a proper pie dish, but that didn’t matter. The smell alone made the place feel like home. It’s indulgent in the best way — buttery, warm, and full of honest, creamy comfort.

Why You’ll Love It

• That rich white wine sauce — I mean, come on
• Proper chunks of chicken, not that soggy shredded stuff
• The pastry. That golden, puffy, shatter-on-the-fork pastry
• Perfect for leftovers (arguably better the next day)
• Feels fancy but it’s just good, solid home cooking
• Freezer-friendly if you can resist eating it all

Ingredients

• 50g unsalted butter, divided
• 750g chicken thighs, boneless & skinless, cut into bite-sized chunks
• ¼ tsp black pepper
• ¼ tsp kosher salt

Filling:

• 80g streaky bacon, chopped
• 2 leeks, cleaned and chopped into hearty squares
• 2 celery stalks, sliced
• 2 garlic cloves, finely chopped
• ⅓ cup dry white wine
• ¼ cup plain flour
• 1 tbsp Dijon mustard
• 2 sprigs thyme (or ½ tsp dried)
• 2 bay leaves
• 1 cup low-sodium chicken stock
• 1 cup heavy cream
• ½ tsp salt
• ¼ tsp black pepper

Pastry Lid:

• 2 x 20cm puff pastry sheets (or enough to cover your dish)
• 1 egg, yolk and white separated (for brushing)

How to Make It

Brown the Chicken First:

In a big pan, melt half the butter over high heat. Add the chicken, sprinkle with salt and pepper, and let it sear just until the outside turns white. Take it out with a slotted spoon — it’s not fully cooked yet, and that’s okay.

Build That Flavour Base:

Toss your bacon into the same pan (no need to clean it, flavour lives here). Let it sizzle for a minute, then stir in the leeks, celery, and garlic. Cook it all down for about 5 minutes until the celery softens. You want everything glistening but not browned — soften, not scorch.

Make the Sauce Sing:

Pour in the wine and crank the heat. Let it bubble away until nearly gone. Now, lower the heat, add the rest of the butter, and sprinkle the flour over. Stir like mad for a minute — this is your roux.

Bring on the Creamy Goodness:

Slowly pour in the stock while stirring constantly. It’ll go thick and glossy — don’t panic, that’s the dream. Add the mustard, cream, thyme, bay leaves, and a bit more seasoning. Return the chicken and any juices to the pan.

Simmer It Silky:

Let everything simmer together for about 5 minutes. Stir often. You’re looking for a lovely, rich, not-too-runny sauce — it should coat the back of a spoon.

Let It Cool (Yes, Really):

Remove from heat and let it cool for at least an hour. Warm filling + cold pastry = disaster. Trust me, I’ve made that mess.

Assemble with Love:

Preheat your oven to 200°C/375°F. If you need to join your pastry sheets, overlap them slightly and press to seal. Line the rim of your pie dish with leftover strips for a puffier edge if you like.

Seal and Bake:

Fill your dish with the cooled filling. Drape the pastry on top, brush with egg yolk, and cut a little X in the centre to let the steam escape. Bake for about 45 minutes or until the top is gorgeously golden and crisp. Let it sit for 5 minutes before diving in.

Common Mistakes and How to Dodge Them

Why’s my pastry soggy underneath?
The filling wasn’t cool enough when you added it. Let it chill properly — pastry hates heat.

The sauce turned out too thin.
Simmer it a little longer before baking. Remember, it won’t thicken much in the oven.

Can I use chicken breast?
You can, but thigh meat stays juicier. If you go breast, shred it and add it at the end to avoid overcooking.

My leeks got stringy.
Try cutting them into bigger squares rather than thin slices — they hold up better and don’t disappear into mush.

Storage and Reheating

• Fridge: Keeps for 3–4 days. The pastry softens a bit but it’s still lush.
• Freezer: Wrap slices tightly and freeze for up to 2 months.
• Reheat: Oven is best to crisp the top. Warm filling separately if you’re fussy.

Frequently Asked Questions

Can I make this ahead?
Definitely. Assemble the whole pie and refrigerate overnight. Or just prep the filling — it keeps for 3–4 days.

What’s a good wine to use?
Any dry white you’d drink. Chardonnay, Pinot Grigio, or even just a splash of stock if wine’s not your thing.

Do I have to use puff pastry?
Nope. Mashed potato or a shortcrust lid works too. The puff is classic but not sacred.

Can I add mushrooms or peas?
Absolutely. Just cook them first so they don’t water down the sauce.

Nutrition Facts (Per Serving)

• Calories: 662 kcal
• Fat: 47g
• Carbs: 29g
• Protein: 35g
• Sodium: 888mg
• Sugar: 4g

Try More Jamie Oliver Recipes:

• Jamie Oliver Chicken Leek Risotto
• Jamie Oliver Chicken Saag Recipe
• Jamie Oliver Chicken Kebabs