Jamie Oliver Chicken and Leek Pie with Puff Pastry is a comforting, rich, and flaky dish that combines tender chicken, sweet leeks, and a creamy sauce, all encased in buttery puff pastry. This classic pie is perfect for cozy family dinners or special occasions, offering a satisfying meal that everyone will love. The flaky pastry and creamy filling make it a delightful combination of textures and flavors.
What is Jamie Oliver’s Chicken and Leek Pie With Puff Pastry?
Jamie Oliver Chicken and Leek Pie With Puff Pastry is a delicious pie made with tender chicken, sautéed leeks, and a creamy sauce, all wrapped in a golden, crispy puff pastry. The pie is baked to perfection, resulting in a warm, hearty meal that’s perfect for any day of the week. The combination of ingredients creates a comforting, flavorful dish that’s easy to prepare yet impressive to serve.
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Why You Should Try This Recipe
- Comforting and filling: The perfect combination of creamy filling and crisp pastry makes this pie wonderfully satisfying.
- Easy to make: While it looks impressive, the recipe is straightforward, using store-bought puff pastry to save time.
- Family-friendly: A dish that both kids and adults will enjoy, making it perfect for family meals.
- Great for leftovers: Tastes even better the next day, making it a great make-ahead dish.
- Versatile: You can customize the filling by adding other vegetables or using leftover roast chicken.
Ingredients Needed to Make Jamie Oliver Chicken and Leek Pie With Puff Pastry
- 500g (1.1 lbs) boneless, skinless chicken thighs – cut into bite-sized pieces.
- 2 large leeks – sliced and cleaned thoroughly.
- 1 onion – finely chopped.
- 2 garlic cloves – minced for flavor.
- 2 tbsp olive oil – for sautéing the chicken and vegetables.
- 300ml (10 fl oz) chicken stock – for a flavorful base.
- 150ml (5 fl oz) double cream – to make the sauce rich and creamy.
- 1 tbsp plain flour – to thicken the sauce.
- 1 tbsp Dijon mustard – for a subtle kick of flavor.
- 1 sheet puff pastry (store-bought or homemade) – for the pie topping.
- 1 egg – beaten, for brushing the pastry.
- Salt and pepper – to taste for seasoning.
- Fresh thyme – optional, for an herbal touch.
Equipment
- Large frying pan – to sauté the chicken and vegetables.
- Pie dish – to bake the pie.
- Wooden spoon – for stirring.
- Knife and chopping board – for preparing the chicken and vegetables.
- Pastry brush – for brushing the egg wash on the pastry.
Instructions to Make Jamie Oliver Chicken and Leek Pie With Puff Pastry
Step 1: Cook the chicken
- Heat the olive oil in a large frying pan over medium heat. Add the chicken pieces and cook for about 5-7 minutes until browned on all sides. Remove the chicken from the pan and set aside.
Step 2: Sauté the vegetables
- In the same pan, add the chopped onion, leeks, and garlic. Sauté for 5-7 minutes until the leeks are soft and the onions are translucent. Stir in the thyme, if using.
Step 3: Make the sauce
- Sprinkle the flour over the leek mixture and stir to combine. Gradually pour in the chicken stock, stirring constantly to avoid lumps. Let the sauce simmer for 2-3 minutes until it thickens slightly. Add the double cream and Dijon mustard, stirring until the sauce is smooth and creamy.
Step 4: Combine the chicken and sauce
- Return the cooked chicken to the pan and stir to combine with the sauce. Season with salt and pepper to taste. Remove the pan from heat and let the mixture cool slightly.
Step 5: Assemble the pie
- Preheat your oven to 200°C (400°F). Transfer the chicken and leek mixture into a pie dish. Roll out the puff pastry and lay it over the top of the pie dish, trimming off any excess pastry. Use a fork to press down the edges and seal the pie. Brush the top of the pastry with the beaten egg to give it a golden finish.
Step 6: Bake the pie
- Place the pie in the preheated oven and bake for 20-25 minutes, or until the pastry is golden and puffed. Remove from the oven and let it rest for a few minutes before serving.
What Goes Well With Jamie Oliver Chicken and Leek Pie With Puff Pastry
- Mashed potatoes: Creamy mashed potatoes are a perfect accompaniment to this pie.
- Steamed vegetables: Green beans, carrots, or peas add a fresh contrast to the rich filling.
- Simple salad: A light green salad with a lemon vinaigrette balances the richness of the pie.
- Buttered peas: A side of buttered peas adds sweetness and a pop of color to the plate.
- Crusty bread: Serve with crusty bread to mop up any leftover sauce.
Expert Tips for Making the Best Jamie Oliver Chicken and Leek Pie With Puff Pastry
- Use boneless chicken thighs: Chicken thighs are juicier and more flavorful than chicken breasts, making them perfect for this dish.
- Let the filling cool slightly: Before adding the puff pastry, let the chicken and leek mixture cool down to prevent the pastry from becoming soggy.
- Use store-bought puff pastry: For convenience, store-bought puff pastry works perfectly and saves time, but you can make your own if preferred.
- Add herbs for flavor: Fresh thyme or parsley adds a lovely herbal note that complements the chicken and leeks.
- Make ahead: Prepare the filling ahead of time and refrigerate it, then assemble and bake the pie when you’re ready to serve.
Easy Variations of Jamie Oliver Chicken and Leek Pie With Puff Pastry
- Mushroom addition: Add sliced mushrooms to the leek mixture for an earthy twist.
- Cheesy version: Stir in grated cheddar or Parmesan for a cheesy chicken and leek pie.
- Vegetable-packed: Add carrots, peas, or spinach for extra vegetables in the pie.
- Dijon-free: Skip the mustard if you prefer a milder flavor, or replace it with whole-grain mustard.
- Herb twist: Use rosemary or sage instead of thyme for a different herbal note.
Best Practices to Store Jamie Oliver Chicken and Leek Pie With Puff Pastry
- Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: The pie can be frozen before or after baking. Wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before reheating.
- Portion control: Slice the pie into individual servings before freezing for easier reheating.
Best Practices to Reheat Jamie Oliver Chicken and Leek Pie With Puff Pastry
- Oven: Reheat the pie in a preheated oven at 180°C (350°F) for 15-20 minutes, or until warmed through and the pastry is crisp.
- Microwave: For quick reheating, individual slices can be warmed in the microwave on medium heat for 2-3 minutes, though the pastry may lose some of its crispness.
How Can I Make Jamie Oliver Chicken and Leek Pie With Puff Pastry Healthier?
- Use low-fat cream: Swap the double cream for a lighter option like half-and-half or low-fat cream.
- Add more vegetables: Bulk up the filling with extra vegetables like spinach or carrots for added nutrients.
- Use lean chicken: Opt for skinless chicken breasts instead of thighs for a leaner filling.
- Limit the pastry: Use a lattice design with the puff pastry to reduce the amount used while still enjoying the flaky crust.
Nutrition Value (per serving)
- Calories: 520
- Fat: 30g
- Carbohydrates: 45g
- Protein: 25g
- Fiber: 3g
FAQs
Can I use shortcrust pastry instead of puff pastry for chicken and leek pie?
Yes, shortcrust pastry can be used instead of puff pastry for Jamie Oliver Chicken and Leek Pie. Shortcrust pastry offers a buttery, crumbly texture, while puff pastry provides a lighter, flaky crust. Both work well, depending on your preference.
How do I prevent the puff pastry from becoming soggy?
To prevent the puff pastry from becoming soggy in Jamie Oliver Chicken and Leek Pie, allow the chicken and leek filling to cool slightly before adding the pastry. You can also brush the pastry base (if using a bottom layer) with a beaten egg to create a barrier between the filling and the pastry.
Can I make this chicken and leek pie ahead of time?
Yes, you can make Jamie Oliver Chicken and Leek Pie ahead of time. Prepare the filling and store it in the fridge until ready to use. Assemble the pie just before baking, or prepare the whole pie and keep it refrigerated for up to 24 hours before baking.
How do I reheat chicken and leek pie without making the pastry soggy?
Reheat Jamie Oliver Chicken and Leek Pie in the oven at 180°C (350°F) for 15-20 minutes to ensure the pastry stays crisp. Avoid using the microwave, as it can cause the pastry to become soft or soggy.
Final Words
Jamie Oliver Chicken and Leek Pie With Puff Pastry is a perfect dish for cozy family meals or special dinners. The combination of tender chicken, sweet leeks, and flaky puff pastry makes this pie a comforting and satisfying choice. It’s easy to prepare, versatile, and sure to become a favorite in your home.
Give this recipe a try and enjoy the hearty, delicious flavors!
More By British Baking Recipes
- Mary Berry Lemon Meringue Pie
- Jamie Oliver’s Steak and Mushroom Pie
- Jamie Oliver Mince And Onion Pie
Jamie Oliver Chicken and Leek Pie With Puff Pastry
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 4 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
Jamie Oliver Chicken and Leek Pie With Puff Pastry is a delicious pie made with tender chicken, sautéed leeks, and a creamy sauce, all wrapped in a golden, crispy puff pastry. The pie is baked to perfection, resulting in a warm, hearty meal that’s perfect for any day of the week. The combination of ingredients creates a comforting, flavorful dish that’s easy to prepare yet impressive to serve.
Ingredients
- 500g (1.1 lbs) boneless, skinless chicken thighs – cut into bite-sized pieces.
- 2 large leeks – sliced and cleaned thoroughly.
- 1 onion – finely chopped.
- 2 garlic cloves – minced for flavor.
- 2 tbsp olive oil – for sautéing the chicken and vegetables.
- 300ml (10 fl oz) chicken stock – for a flavorful base.
- 150ml (5 fl oz) double cream – to make the sauce rich and creamy.
- 1 tbsp plain flour – to thicken the sauce.
- 1 tbsp Dijon mustard – for a subtle kick of flavor.
- 1 sheet puff pastry (store-bought or homemade) – for the pie topping.
- 1 egg – beaten, for brushing the pastry.
- Salt and pepper – to taste for seasoning.
- Fresh thyme – optional, for an herbal touch.
Instructions
Step 1: Cook the chicken
- Heat the olive oil in a large frying pan over medium heat. Add the chicken pieces and cook for about 5-7 minutes until browned on all sides. Remove the chicken from the pan and set aside.
Step 2: Sauté the vegetables
- In the same pan, add the chopped onion, leeks, and garlic. Sauté for 5-7 minutes until the leeks are soft and the onions are translucent. Stir in the thyme, if using.
Step 3: Make the sauce
- Sprinkle the flour over the leek mixture and stir to combine. Gradually pour in the chicken stock, stirring constantly to avoid lumps. Let the sauce simmer for 2-3 minutes until it thickens slightly. Add the double cream and Dijon mustard, stirring until the sauce is smooth and creamy.
Step 4: Combine the chicken and sauce
- Return the cooked chicken to the pan and stir to combine with the sauce. Season with salt and pepper to taste. Remove the pan from heat and let the mixture cool slightly.
Step 5: Assemble the pie
- Preheat your oven to 200°C (400°F). Transfer the chicken and leek mixture into a pie dish. Roll out the puff pastry and lay it over the top of the pie dish, trimming off any excess pastry. Use a fork to press down the edges and seal the pie. Brush the top of the pastry with the beaten egg to give it a golden finish.
Step 6: Bake the pie
- Place the pie in the preheated oven and bake for 20-25 minutes, or until the pastry is golden and puffed. Remove from the oven and let it rest for a few minutes before serving.
