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Jamie Oliver Chicken and Leek Pie with Puff Pastry

Jamie Oliver Chicken and Leek Pie with Puff Pastry
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Jamie Oliver’s Chicken and Leek Pie with Puff Pastry is a creamy chicken-and-vegetable filling topped with a buttery, golden puff pastry crust. It’s baked until crisp and bubbling, offering a comforting British-style dish with simple ingredients and deep flavour.

Ingredients

Scale

  • 2 cups cooked, shredded or diced chicken

  • 2 large leeks, sliced

  • 1 onion, chopped

  • 2 garlic cloves, minced

  • 1 cup sliced mushrooms (optional but recommended)

  • 2 tbsp butter or olive oil

  • 2 tbsp flour

  • 2 cups chicken stock

  • ½ cup cream or whole milk

  • 1 tbsp Dijon mustard (optional)

  • Fresh thyme or parsley

  • Salt and pepper to taste

  • 1 sheet ready-made puff pastry

  • 1 egg (for egg wash)

Instructions

Step 1: Sauté onions, garlic, and leeks

Cook them gently in butter until soft and fragrant to build a rich base.

Step 2: Add mushrooms and cook until golden

This deepens the flavour and removes excess moisture.

Step 3: Stir in flour to make a roux

Let it cook for one minute to remove the raw flour taste and ensure proper thickening.

Step 4: Pour in chicken stock and whisk

The sauce will thicken gradually, becoming smooth and creamy.

Step 5: Add cream, mustard, herbs, and seasonings

This step creates the signature creamy, savoury sauce.

Step 6: Stir in the cooked chicken

Mix well so the chicken absorbs all the flavour.

Step 7: Transfer the filling to a baking dish

Spread evenly so the pastry bakes uniformly.

Step 8: Add puff pastry and seal the edges

Brush with egg wash for a glossy golden finish.

Step 9: Bake at 200°C for 20–25 minutes

Bake until the pastry is puffed, crisp, and beautifully golden.

Find it online: https://jamieolivereats.uk/chicken-and-leek-pie-with-puff-pastry/