Jamie Oliver Chicken and Leek Pie (30-Minute Meals)
Jamie Oliver’s Chicken and Leek Pie is a quick comfort dish made with chicken pieces cooked in a creamy leek sauce, then topped with puff pastry and baked until golden. It’s inspired by the flavours of classic British pies but prepared using faster, streamlined methods.
- Prep Time: 10
- Cook Time: 20-25
- Total Time: 29 minute
- Yield: 4 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
Ingredients
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- 400g chicken breast or thigh, cut into small pieces
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- 2 large leeks, sliced
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- 1 small onion, chopped
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- 2 garlic cloves, minced
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- 1 tbsp olive oil
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- 1 tbsp butter
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- 1 heaped tbsp flour
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- 250 ml chicken stock
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- 150 ml double cream or crème fraîche
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- 1 tsp Dijon mustard
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- ½ tsp thyme or mixed herbs
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- Salt and black pepper, to taste
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- 1 sheet puff pastry
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- 1 egg (for brushing)
Instructions
Slice the leeks, chop the onion, and cut the chicken into small pieces. Smaller pieces cook faster and evenly.
Heat oil and butter in a pan. Add onion, garlic, and leeks and sauté until soft and fragrant.
Add chicken pieces, mustard, herbs, salt, and pepper. Cook until the chicken begins to brown lightly.
Sprinkle flour over the mixture and stir well. Pour in chicken stock and cream, then simmer until thick and silky.
Transfer the creamy chicken and leek filling into an ovenproof pie dish.
Lay the puff pastry sheet over the dish. Trim edges if needed, and press lightly to seal. Brush with beaten egg.
Bake at 200°C (400°F) for 15–20 minutes until puffed, crisp, and golden brown.
Let the pie rest briefly before serving so the sauce thickens slightly and slices neatly.