Jamie Oliver Crème Fraîche Chicken Pie

There’s something about a chicken pie that just… soothes. Maybe it’s the way the pastry puffs up like a golden cloud, or how the creamy filling bubbles at the edges. But for me, it takes me straight back to quiet Sunday evenings — mismatched socks on, some daft movie humming in the background, and that unmistakable smell of something comforting in the oven.

I first made this on a freezing Tuesday, when all I had was a rogue leek, two chicken breasts, and half a tub of crème fraîche that needed using or losing. I threw it all in a pan with mustard, slapped pastry on top, and honestly? Magic happened. Since then, it’s become my back-pocket winter recipe — the one I make when I need warmth and a hug, but also can’t be bothered to make proper gravy.

Why You’ll Love It

• It’s a one-pan, one-dish wonder — minimal mess, big reward
• That filling is rich and creamy, but still light thanks to the crème fraîche
• Puff pastry on top means no faffing with pie bases
• You can tweak it based on what’s in your fridge — mushrooms, peas, cooked bacon, go wild
• Leftovers reheat beautifully — I had it cold once and… wasn’t even mad
• Feels fancy, but it’s basically just chopping, stirring, and baking

Ingredients

• Dash of olive oil
• 3 chicken breasts, roughly chopped
• 1 leek, washed and sliced into rounds
• 3 garlic cloves, finely chopped or crushed
• 250g crème fraîche or cream cheese
• 1–2 heaped tsp wholegrain mustard (start with 1, taste as you go)
• 1 vegetable stock cube
• 200ml boiling water
• 1 sheet ready-rolled puff pastry (about 320g)
• Splash of milk, for brushing
• Salt and black pepper

How to Make It

Brown the chicken quickly and confidently:

Heat a dash of olive oil in a large frying pan. Once hot, toss in your chopped chicken. Season with a pinch of salt and pepper and cook on high for about 3 minutes. Don’t worry about cooking it fully — it’ll finish in the oven.

Add flavour with the leek and garlic:

Lower the heat a bit, add in your sliced leek and garlic. Give it a stir and let everything soften for 2–3 minutes. Your kitchen should already be smelling pretty great.

Stir in the creamy magic:

Add the crème fraîche, mustard, and crumble in the stock cube. Pour in your 200ml of boiling water. Stir gently until it all melds into a creamy, slightly tangy sauce. Give it a little taste — now’s the time to adjust the salt or mustard if needed.

Get it into the dish:

Pour the mixture into a big ovenproof pie or casserole dish. Something with a bit of depth — don’t go too shallow or it’ll bubble over like mine did that one time. (Still ate it. No regrets.)

Lay on the pastry with confidence:

Unroll your puff pastry and gently lay it over the top. Tuck or crimp the edges if you’re feeling fancy, or just let them hang. Brush with milk — or an egg if you’re feeling extra — to get that shiny golden finish.

Bake until puffed and golden:

Pop it into a preheated oven at 190°C (170°C fan) for about 35 minutes. You’ll know it’s ready when the top is beautifully puffed and golden and the filling is bubbling up the sides.

Common Mistakes and How to Dodge Them

Why’s my chicken tough?
You probably overcooked it in the pan — remember, it finishes cooking in the oven. Just brown it quickly, then move on.

My filling’s too watery — what went wrong?
Crème fraîche can separate if it’s boiled too hard. Keep the heat gentle once it goes in, and stir gently.

The pastry sank into the filling — help!
Make sure the filling isn’t too runny, and don’t stretch the pastry tight. Give it a little overhang if you can — helps it puff up nicely.

It tastes flat — what’s missing?
Salt, or more mustard. Or both. Don’t be shy — the pastry can handle strong flavours underneath.

Storage and Reheating

• Fridge: Cover and chill leftovers — they’ll keep for 2–3 days.
• Freezer: You can freeze it baked or unbaked. If baked, let it cool fully first.
• Reheating: Oven’s best — 180°C for 15–20 minutes. Microwave works too, but the pastry goes soft.
• Leftovers tip: Slice cold leftovers and eat like a savoury tart with a salad. Weirdly brilliant.

Frequently Asked Questions

Can I use cooked chicken?
Yep — just skip the first step and add it in with the leeks and garlic. Leftover roast works a treat.

What can I use instead of crème fraîche?
Cream cheese works. Or a mix of Greek yoghurt and a splash of cream — though it’ll be tangier.

Can I add more veggies?
Absolutely. Mushrooms, peas, spinach, leftover roasted veg — whatever you’ve got.

Is it okay to skip the pastry and just eat the filling?
Honestly? Yes. Spoon it over rice or mash. It’s comfort food either way.

Nutrition Facts (Per Serving)

• Calories: ~540
• Fat: 31g
• Carbs: 28g
• Protein: 38g
• Sodium: 630mg
• Sugar: 5g

Try More Jamie Oliver Recipes:

• Jamie Oliver Chicken Fried Rice
• Jamie Oliver Chicken In Tomato Sauce
• Jamie Oliver Chicken Leek Risotto