Jamie Oliver Chicken Ham And Leek Pie

Let’s talk about that deep craving for something warm, creamy, and wrapped in pastry. Something that makes the house smell like actual love. That’s what this Jamie Oliver Chicken Ham And Leek Pie did for me. First bite, I swear, reminded me of when my gran used to pull Sunday dinner out of the oven and everyone just—stopped. No talking. Just forks clinking and steam curling up in the window. This pie hits like that. Comfort, layered with buttery flake and soft, tender chicken folded into smoky ham and sweet leeks. Inspired by Jamie Oliver, yes. But also just real, honest food.

Ingredients Needed

For the filling:

• 1.5 kg whole free-range chicken
• 150 g smoked ham, chopped chunky
• 1 leek (just the pale part—green goes in the next soup)
• A splash of olive oil
• Half a bunch of thyme, leaves and all
• 1 celery heart
• 1 onion, peeled
• 1 carrot
• 2 big spoons of plain flour
• A cup of dry cider
• A heaped teaspoon of English mustard
• 1 litre chicken stock, the good kind if you can
• 500 g mushrooms (I used button, but anything earthy works)
• 2 generous spoons of crème fraîche
• 1 egg, beaten and bossy

Pastry:

• 500 g plain flour
• 250 g cold butter (grated like cheese, trust me)

Cabbage on the side:

• 2 sweetheart cabbages
• A spoon of English mustard
• White pepper, a good few cracks

How To Make Jamie Oliver Chicken Ham And Leek Pie

1. Start with the chicken. Big knife, backbone split. Not the most glamorous bit, but it gives you everything—skin to sizzle, bones to deepen the stock. Rub it with salt and black pepper, and throw it into a hot pan, skin down. Ten minutes or so until golden and proud. Set that aside, but keep the pan—don’t even think of washing it yet.
2. Grab another pan, toss in the ham and thyme with a touch of oil. While that starts to catch and crackle, rough chop your leek, celery, onion, carrot. Nothing fancy. Toss it all in and let them slump down into themselves—soft, sweet, a bit sticky. You want that golden edge where the veg starts to almost melt.
3. In goes the flour—stir it through, let it cook a bit. Then the cider. Sharp and boozy, it’ll hiss up and fade quick. Follow with mustard, then stock. Nestle in the chicken. Lid on. Low heat. Forget it for about an hour. You’ve got time to slice mushrooms now. Smell that? Yeah, it’s working.
4. Pastry time. Bowl, flour, pinch of salt. Grate in your cold butter like it owes you money. Rub it between your fingers until it looks like damp sand on a beach picnic. Add cold water—just enough. Don’t overthink. Divide into two, flatten, fridge it.
5. When the chicken’s done, pull it out. Shred it with your hands if you can—feels messy, but right. Add in mushrooms and crème fraîche. Fold it gently. Strain out the gravy if you like it neat. Let it cool—hot filling wrecks pastry.
6. Oven goes to 190°C. Roll out the bigger pastry chunk. Line a pie dish—edges hanging a bit. In with the filling. Lid goes on with the second dough half. Pinch the edges, press them like sealing an envelope you’re afraid to send. Cut a vent. Egg wash like you mean it.
7. Bake. A full hour. You’ll smell it before you see it. That’s when it’s ready.
8. Meanwhile—cabbage. Slice it rough, chuck it in the same pan where the chicken browned. Bit of water, lid on, steam it down. Stir through mustard, add pepper, taste it. It should bite back just a little.

Why I Love This Recipe

Made it on a lazy Sunday when the sky felt heavy. Everyone at home, cold hands, tired faces. This pie brought the table alive. We didn’t plan dinner—it just kind of happened around the smell. And when it came out of the oven, steaming and golden and kind of collapsing into itself, we didn’t need anything else.

Recipe Tips

• Cold pastry = happy pastry. Don’t skip the fridge time.
• Go big on the seasoning in the filling—it mellows once it’s baked.
• If you’re scared of soggy bottoms, pre-bake the base for 10 mins.
• Mushrooms too earthy? Swap for peas or even roasted squash.
• Crust not golden enough? Brush again halfway through. Yes, again.

How To Store This Jamie Oliver Chicken Ham And Leek Pie

• At Room Temperature: Give it a couple of hours max, uncovered, then into the fridge.
• In the Fridge: Covered or in a sealed container, three days easy. Reheats like a dream.
• In the Freezer: Tightly wrapped in cling film and foil. Keeps a couple of months. Thaw slowly—this isn’t fast food.
• Reheating: Oven wins—cover with foil, 175°C, 20-25 minutes. Microwave works if you’re desperate, but you’ll lose the crisp.

Let’s Answer a Few Questions! (FAQs)

Can I use a different type of pastry?
Yep. Store-bought puff or shortcrust is fine. I’ve done both. Still lovely.

Is there a non-alcoholic swap for the cider?
Sure—apple juice works, or just extra stock with a splash of vinegar.

How do I stop the bottom crust going soggy?
Cool the filling. And give the base a short bake before filling, if you’ve got time.

Can I prep this ahead?
Definitely. Fridge it overnight or freeze before baking. Life-saver move.

Nutrition Facts (per serving)

• Calories: 529
• Carbs: 43g
• Protein: 25.1g
• Fat: 29g
• Sugar: 7.6g
• Fibre: 5.9g
• Sodium: 1.3g

Try More Recipes:

• Jamie Oliver Leek And Potato Pie
• Jamie Oliver Fish Pie
• Jamie Oliver Mince And Onion Pie