Jamie Oliver’s Chicken and Leek Pie from his 30-Minute Meals series is the perfect recipe when you’re craving comfort food but don’t have much time. This dish is packed with tender chicken, sautéed leeks, and a creamy sauce, all topped with golden puff pastry. It’s quick, easy, and full of flavor, making it ideal for a weeknight dinner. In just 30 minutes, you’ll have a delicious homemade pie that tastes like it’s been simmering for hours.
What is Jamie Oliver Chicken and Leek Pie 30 Minute Meals?
Jamie Oliver’s Chicken and Leek Pie is a speedy version of the classic British pie, featuring succulent chicken thighs and leeks in a rich, creamy sauce. The dish is topped with ready-made puff pastry, which cuts down on prep time, making it a simple yet delicious meal that can be ready in under 30 minutes.
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Why You Should Try This Recipe
- Quick and easy: Ready in just 30 minutes, perfect for busy weeknights.
- Comforting flavors: The creamy chicken and leek filling is rich and satisfying.
- Simple ingredients: Uses basic pantry staples and fresh ingredients.
- Crispy pastry: The golden puff pastry adds a delicious, flaky topping.
- Family-friendly: A hearty meal that both kids and adults will enjoy.
Ingredients Needed to Make Jamie Oliver Chicken and Leek Pie
- Chicken thighs (500g / 1 lb): Diced, for a tender, juicy filling.
- Leeks (2 large): Thinly sliced, adding sweetness and texture to the pie.
- Garlic (2 cloves): Minced, for added flavor.
- Puff pastry (1 sheet): Ready-made, for a quick and easy topping.
- Chicken stock (250ml / 1 cup): Forms the base of the creamy sauce.
- Double cream (100ml / ½ cup): Adds richness to the sauce.
- Dijon mustard (1 tbsp): For a tangy, flavorful kick.
- Olive oil (2 tbsp): For cooking the chicken and leeks.
- Salt and pepper: To taste, for seasoning.
- Fresh thyme (a few sprigs): Optional, for added flavor.
Equipment
- Large frying pan or skillet
- Oven-safe pie dish
- Wooden spoon
- Knife and chopping board
- Rolling pin (if needed for pastry)
- Baking brush
Instructions to Make Jamie Oliver Chicken and Leek Pie
1. Prepare the Chicken and Leeks:
- Heat the olive oil: In a large frying pan, heat the olive oil over medium-high heat.
- Cook the chicken: Add the diced chicken thighs and cook for 5-7 minutes until browned on all sides. Season with salt and pepper.
- Sauté the leeks and garlic: Add the sliced leeks and minced garlic to the pan. Cook for another 3-4 minutes until the leeks soften and become slightly caramelized.
2. Make the Creamy Sauce:
- Add stock and cream: Pour in the chicken stock and double cream, stirring to combine. Let it simmer for 5 minutes until the sauce thickens slightly.
- Stir in mustard: Add the Dijon mustard and fresh thyme, mixing well. Adjust seasoning with salt and pepper to taste.
3. Assemble the Pie:
- Transfer to the dish: Spoon the chicken and leek mixture into an oven-safe pie dish.
- Top with puff pastry: Roll out the puff pastry if needed and place it over the filling. Trim the edges and press down to seal the pastry around the dish.
- Brush with egg: Lightly brush the top with the beaten egg for a golden finish.
4. Bake the Pie:
- Bake: Preheat your oven to 200°C (400°F). Place the pie in the oven and bake for 15-20 minutes until the puff pastry is golden and crispy.
- Serve hot: Let the pie cool for a few minutes before slicing and serving.
What to Serve With Jamie Oliver Chicken and Leek Pie
- Mashed potatoes: Creamy mashed potatoes pair perfectly with the rich, savory filling.
- Steamed vegetables: Serve alongside steamed carrots, peas, or broccoli for a balanced meal.
- Salad: A fresh green salad with a light vinaigrette cuts through the richness of the pie.
- Crusty bread: Perfect for soaking up the delicious creamy sauce.
Pro Tips for Making the Best Jamie Oliver Chicken and Leek Pie
- Use chicken thighs: Thighs are more flavorful and tender than breast meat, making them perfect for this pie.
- Let the sauce thicken: Allow the cream and stock mixture to simmer for a few minutes to thicken before adding the pastry.
- Don’t overfill the dish: Leave some space at the top of the pie dish to prevent the filling from bubbling over.
- Brush with egg wash: For a beautiful golden finish, don’t skip brushing the pastry with beaten egg.
Easy Variations of Jamie Oliver Chicken and Leek Pie
- Vegetarian version: Swap the chicken for mushrooms or a mix of root vegetables and use vegetable stock instead of chicken stock.
- Add bacon: For an extra layer of flavor, fry some diced bacon with the chicken and leeks.
- Cheese topping: Sprinkle grated cheese over the puff pastry for a cheesy twist.
- Herb swap: Use rosemary or parsley instead of thyme for a different herbal note.
Best Practices to Store Jamie Oliver Chicken and Leek Pie
- Refrigerate leftovers: Store any leftover pie in an airtight container in the fridge for up to 2 days.
- Freeze for later: You can freeze the pie before or after baking. If freezing before, assemble the pie without baking, wrap it tightly, and freeze for up to 3 months. Thaw overnight before baking.
Best Practices to Reheat Jamie Oliver Chicken and Leek Pie
- Oven method: Reheat the pie in the oven at 180°C (350°F) for 15-20 minutes until warmed through.
- Microwave method: For quicker reheating, individual slices can be reheated in the microwave, but the pastry may not stay as crisp.
How Can I Make Jamie Oliver Chicken and Leek Pie Healthier?
- Use low-fat cream: Swap the double cream for a lighter cream or milk to reduce the fat content.
- Add more vegetables: Boost the nutrition by adding extra vegetables like peas, spinach, or carrots to the filling.
- Use filo pastry: For a lighter option, use filo pastry instead of puff pastry.
Nutrition Value (per serving):
- Calories: 450
- Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 30g
- Protein: 28g
- Fiber: 3g
FAQs
Can I make chicken and leek pie ahead of time?
Yes, you can prepare the filling in advance and store it in the fridge for up to 24 hours. When ready to bake, simply assemble the pie with the puff pastry and bake it fresh for the best results.
Can I use chicken breast instead of chicken thighs in this pie?
Yes, chicken breast can be used instead of chicken thighs. However, chicken thighs are preferred because they remain juicier and more tender during cooking, while chicken breast can dry out more easily.
Can I freeze chicken and leek pie?
Yes, chicken and leek pie can be frozen either before or after baking. To freeze before baking, assemble the pie, wrap it tightly, and freeze for up to 3 months. Thaw in the fridge overnight and bake as directed. If freezing after baking, let it cool completely before freezing, and reheat in the oven.
What can I serve with chicken and leek pie?
Chicken and leek pie pairs well with mashed potatoes, steamed vegetables like carrots or peas, or a fresh green salad. Crusty bread is also a great option to soak up the creamy sauce.
Final Words
Jamie Oliver’s Chicken and Leek Pie is a perfect weeknight meal that’s quick to make, comforting, and packed with flavor. The combination of tender chicken, creamy sauce, and crispy puff pastry makes this pie a hit with the whole family.
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- Jamie Oliver’s Steak and Mushroom Pie
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Jamie Oliver Chicken and Leek Pie 30 Minutes Meals Recipe
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
Jamie Oliver’s Chicken and Leek Pie is a speedy version of the classic British pie, featuring succulent chicken thighs and leeks in a rich, creamy sauce. The dish is topped with ready-made puff pastry, which cuts down on prep time, making it a simple yet delicious meal that can be ready in under 30 minutes.
Ingredients
- Chicken thighs (500g / 1 lb): Diced, for a tender, juicy filling.
- Leeks (2 large): Thinly sliced, adding sweetness and texture to the pie.
- Garlic (2 cloves): Minced, for added flavor.
- Puff pastry (1 sheet): Ready-made, for a quick and easy topping.
- Chicken stock (250ml / 1 cup): Forms the base of the creamy sauce.
- Double cream (100ml / ½ cup): Adds richness to the sauce.
- Dijon mustard (1 tbsp): For a tangy, flavorful kick.
- Olive oil (2 tbsp): For cooking the chicken and leeks.
- Salt and pepper: To taste, for seasoning.
- Fresh thyme (a few sprigs): Optional, for added flavor.
Instructions
1. Prepare the Chicken and Leeks:
- Heat the olive oil: In a large frying pan, heat the olive oil over medium-high heat.
- Cook the chicken: Add the diced chicken thighs and cook for 5-7 minutes until browned on all sides. Season with salt and pepper.
- Sauté the leeks and garlic: Add the sliced leeks and minced garlic to the pan. Cook for another 3-4 minutes until the leeks soften and become slightly caramelized.
2. Make the Creamy Sauce:
- Add stock and cream: Pour in the chicken stock and double cream, stirring to combine. Let it simmer for 5 minutes until the sauce thickens slightly.
- Stir in mustard: Add the Dijon mustard and fresh thyme, mixing well. Adjust seasoning with salt and pepper to taste.
3. Assemble the Pie:
- Transfer to the dish: Spoon the chicken and leek mixture into an oven-safe pie dish.
- Top with puff pastry: Roll out the puff pastry if needed and place it over the filling. Trim the edges and press down to seal the pastry around the dish.
- Brush with egg: Lightly brush the top with the beaten egg for a golden finish.
4. Bake the Pie:
- Bake: Preheat your oven to 200°C (400°F). Place the pie in the oven and bake for 15-20 minutes until the puff pastry is golden and crispy.
- Serve hot: Let the pie cool for a few minutes before slicing and serving.
