Jamie Oliver’s Chicken and Leek Pie is made with chicken breasts, leeks, spring onions, button mushrooms, plain flour, English mustard, crème fraîche, chicken stock, fresh thyme, nutmeg, and puff pastry. This easy Chicken and Leek Pie recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 4 people.
This Chicken And Leek Pie Recipe Is From 30 Minutes Meals Cookbook By Jamie Oliver.
Why You Will Love This Chicken And Leek Pie Recipe
- Quick and Easy: This pie takes just 30 minutes to make, so it’s great for a fast but tasty dinner.
- Rich and Creamy Sauce: The sauce is creamy and full of flavor, thanks to the crème fraîche, chicken stock, and mustard.
- Golden Puff Pastry: The puff pastry bakes up golden and crispy, adding a nice crunch to the creamy filling.
- Full of Flavor: The thyme, nutmeg, and sautéed leeks make this pie taste comforting and delicious.
Jamie Oliver Chicken And Leek Pie Ingredients
- 4 × 180g (6.3oz) skinless chicken breasts
- 1 large leek, white and light green parts only, thinly sliced
- A knob of butter
- A bunch of spring onions, trimmed and sliced
- 150g (5.3oz) button mushrooms, cleaned and sliced
- 1 heaped tablespoon plain flour, plus extra for dusting
- 2 teaspoons English mustard
- 1 heaped tablespoon crème fraîche
- 300ml (1¼ cups) organic chicken stock
- A few sprigs of fresh thyme
- ⅓ of a nutmeg, for grating
- 1 sheet of pre-rolled puff pastry
- 1 egg, beaten
- Olive oil
How To Make Jamie Oliver Chicken And Leek Pie
- Prepare Ingredients: Preheat your oven to 200°C/400°F/gas 6. Slice the chicken breasts into 1cm (⅓-inch) strips. Trim, wash, and slice the spring onions and mushrooms. Clean and thinly slice the leek.
- Cook Leek and Chicken: Heat a lug of olive oil and a knob of butter in a large, wide pan over medium heat. Add the sliced leek and sauté until soft and slightly golden, about 3-5 minutes. Add the chicken strips and cook for about 3 minutes, until lightly browned.
- Add Vegetables and Seasonings: Add the spring onions and mushrooms to the pan. Stir in 1 heaped tablespoon of flour and cook for another minute. Then, add 2 teaspoons of English mustard, 1 heaped tablespoon of crème fraîche, and 300ml (1¼ cups) of chicken stock. Stir well to combine.
- Herbs and Flavorings: Stir in the thyme leaves and grate in about a third of a nutmeg. Season with sea salt and freshly ground black pepper. Allow the mixture to simmer for a few minutes to blend the flavors.
- Prepare Pastry: Dust a clean surface with a bit of flour. Unroll the sheet of puff pastry and lightly crisscross it and score it with a small knife to create a decorative pattern.
- Assemble Pie: Transfer the chicken mixture from the pan into an ovenproof baking dish (about 30 × 25cm or 12 × 10 inches). Cover the filling with the pastry sheet, tucking it in at the edges.
- Bake: Brush the top of the pastry with the beaten egg. Place the dish on the top shelf of the oven and bake for about 15 minutes, or until the pastry is golden and puffed.
Recipe Tips
- Slice Chicken Evenly: Cut the chicken into even 1cm slices so it cooks well and stays soft.
- Cook Leeks Gently: Cook the leeks on medium heat until they’re soft and a little golden to make them sweet and flavorful.
- Use Cold Puff Pastry: Keep the puff pastry cold until you need it. This helps it puff up nicely and get crispy.
- Season Well: Make sure to season the filling with salt, pepper, and nutmeg to bring out all the flavors.
- Brush Pastry with Egg: Brush the pastry with a beaten egg before baking to make it shiny and golden.
What To Serve With Chicken And Leek Pie
This creamy Chicken and Leek Pie pairs well with mashed potatoes, steamed green beans, roasted carrots, or a simple green salad. It also can be served alongside buttered peas, garlic bread, sautéed spinach, or Yorkshire puddings for a tasty dinner.
How To Store Leftovers
- Refrigerate: First, let the leftover Chicken and Leek Pie cool until it reaches room temperature. Then, place the pie in an airtight container or cover it tightly with cling film and refrigerate for up to 3 days.
- Freeze: Once the Chicken and Leek Pie has cooled to room temperature, wrap it tightly in foil or place it in a freezer-safe container. Freeze for up to 2 months. To thaw, transfer the pie to the refrigerator overnight before reheating.
How To Reheat Leftovers
- In The Oven: Preheat your oven to 180°C/350°F. Place the leftover pie on a baking tray and cover it with foil to prevent the pastry from burning. Reheat for about 20 minutes or until the filling is hot.
- In The Microwave: Cut the pie into slices and place one on a microwave-safe plate. Cover with a microwave-safe lid or another plate. Heat on medium power for 2-3 minutes, checking to see if it’s warmed through.
Chicken And Leek Pie Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 600
- Total Fat: 35g
- Saturated Fat: 15g
- Cholesterol: 140mg
- Sodium: 900mg
- Potassium: 700mg
- Total Carbohydrate: 40g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 35g
FAQs
Can I Use Chicken Thighs Instead Of Chicken Breasts?
Yes, chicken thighs can be used for a richer flavor. Just make sure they are boneless and skinless.
What Can I Substitute For Crème Fraîche?
You can use sour cream or heavy cream as a substitute for crème fraîche, but the flavor may be slightly different.
Why Is My Puff Pastry Not Rising Properly?
This can happen if the pastry wasn’t kept cold before baking. Ensure the pastry is chilled and that your oven is fully preheated before baking.
How Do I Prevent The Filling From Being Too Runny?
Make sure to cook the filling long enough to thicken before transferring it to the baking dish. You can also add a bit more flour to help thicken the sauce.
Can I Make This Pie Ahead Of Time?
Yes, you can prepare the filling and store it in the fridge for up to a day. Just assemble the pie with the pastry and bake when ready to serve.
Try More Jamie Oliver Recipes:
- Jamie Oliver 5 Ingredients Chicken Pie
- Jamie Oliver Chicken And Mushroom Puff Pie
- Jamie Oliver’s Turkey and Leek Pie
- Jamie Oliver Spinach and Feta Pie
- Jamie Oliver Steak And Kidney Pie
Jamie Oliver Chicken And Leek Pie 30 Minutes Meals
Description
Jamie Oliver’s Chicken and Leek Pie is made with chicken breasts, leeks, spring onions, button mushrooms, plain flour, English mustard, crème fraîche, chicken stock, fresh thyme, nutmeg, and puff pastry. This easy Chicken and Leek Pie recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare Ingredients: Preheat your oven to 200°C/400°F/gas 6. Slice the chicken breasts into 1cm (⅓-inch) strips. Trim, wash, and slice the spring onions and mushrooms. Clean and thinly slice the leek.
- Cook Leek and Chicken: Heat a lug of olive oil and a knob of butter in a large, wide pan over medium heat. Add the sliced leek and sauté until soft and slightly golden, about 3-5 minutes. Add the chicken strips and cook for about 3 minutes, until lightly browned.
- Add Vegetables and Seasonings: Add the spring onions and mushrooms to the pan. Stir in 1 heaped tablespoon of flour and cook for another minute. Then, add 2 teaspoons of English mustard, 1 heaped tablespoon of crème fraîche, and 300ml (1¼ cups) of chicken stock. Stir well to combine.
- Herbs and Flavorings: Stir in the thyme leaves and grate in about a third of a nutmeg. Season with sea salt and freshly ground black pepper. Allow the mixture to simmer for a few minutes to blend the flavors.
- Prepare Pastry: Dust a clean surface with a bit of flour. Unroll the sheet of puff pastry and lightly crisscross it and score it with a small knife to create a decorative pattern.
- Assemble Pie: Transfer the chicken mixture from the pan into an ovenproof baking dish (about 30 × 25cm or 12 × 10 inches). Cover the filling with the pastry sheet, tucking it in at the edges.
- Bake: Brush the top of the pastry with the beaten egg. Place the dish on the top shelf of the oven and bake for about 15 minutes, or until the pastry is golden and puffed.
Notes
- Slice Chicken Evenly: Cut the chicken into even 1cm slices so it cooks well and stays soft.
- Cook Leeks Gently: Cook the leeks on medium heat until they’re soft and a little golden to make them sweet and flavorful.
- Use Cold Puff Pastry: Keep the puff pastry cold until you need it. This helps it puff up nicely and get crispy.
- Season Well: Make sure to season the filling with salt, pepper, and nutmeg to bring out all the flavors.
- Brush Pastry with Egg: Brush the pastry with a beaten egg before baking to make it shiny and golden.
Jamie Oliver Chicken And Leek Pie 30 Minutes Meals