Jamie Oliver Chicken And Leek Pie 30 Minutes Meals

It was one of those evenings. Damp outside, grey sky hanging low, and honestly—I just needed something warm, something that felt like home. So I made this. Jamie Oliver’s chicken and leek pie from his 30-minute meals. Creamy inside, that golden crackling pastry on top…it almost sings when you break into it. The kind of dinner that makes you want to lick the plate, if no one’s watching. Inspired by Jamie Oliver, of course.

Ingredients Needed

For the filling:

• 4 chicken breasts (skin off, about 180g each)
• 1 large leek (about 300g), pale parts only, sliced thin
• 30g butter (a proper knob)
• 1 bunch spring onions (about 100g), chopped
• 150g button mushrooms, cleaned up and sliced
• 1 heaped tablespoon plain flour (approx. 15g), plus more if needed
• 2 teaspoons English mustard (10g)
• 1 heaped tablespoon crème fraîche (approx. 30g)
• 300ml chicken stock
• A few sprigs of fresh thyme (about 5g), leaves stripped
• ⅓ of a whole nutmeg (grated, about 1g)
• Salt and black pepper to taste

For the top:

• 1 sheet pre-rolled puff pastry (approx. 320g)
• 1 egg, beaten
• 1 tablespoon olive oil (about 15ml)
• Plain flour for dusting (a pinch or two)

How To Make Jamie Oliver Chicken And Leek Pie 30 Minutes Meals

• Preheat your oven to 200°C (400°F, gas 6).
• Slice the chicken into strips, and prep all your veg—leeks, spring onions, mushrooms.
• In a big pan, heat olive oil and butter. Sauté the leeks until soft.
• Add the chicken strips and cook until lightly golden.
• Toss in the spring onions and mushrooms. Let them soften.
• Sprinkle in the flour and stir. Let it cook for about a minute.
• Mix in the mustard and crème fraîche.
• Slowly pour in the chicken stock, stirring continuously.
• Add thyme leaves and grated nutmeg.
• Season with salt and pepper. Let the mixture simmer until thickened.
• Roll out the puff pastry on a floured surface and score a pattern if you like.
• Pour the chicken mixture into a baking dish (around 30x25cm).
• Lay the pastry over the filling, tuck in the edges.
• Brush the top with the beaten egg.
• Bake on the top shelf for about 15 minutes, until golden and puffed.

Why I Love This Recipe

I made it when everything felt a bit much. You know that feeling—tired to your bones, hungry for something nostalgic. This pie landed like a hug. The filling? Savory, deep, almost stew-like. And that flaky top… my god. It shattered when I cut into it. Everyone at the table went quiet. That’s how I knew it worked.

Recipe Tips

• Chicken thighs work better, if I’m honest. More forgiving.
• Keep the pastry cold until the very last second.
• Add peas, if you’re feeling green. Or don’t.
• Dijon works if English mustard feels a bit too sharp.
• Place the dish on a preheated oven tray. Crisps the base. No sogginess.

How To Store This Jamie Oliver Chicken And Leek Pie 30 Minutes Meals

• At Room Temperature Leave it out to cool—but don’t push it. Max two hours.
• In the Fridge Wrap it up, or seal in a container. Three days max. Any longer and it starts sulking.
• In the Freezer Cool it first. Then wrap tightly. Foil, then bag. Or straight into a box. Two months, no problem. Defrost in the fridge overnight.
• Reheating Oven is best. 180°C. Cover it loosely with foil and let it reheat slowly. Twenty minutes or so. If you’re in a rush—microwave a slice. Cover it, medium heat, two or three minutes. Not perfect, but still good.

Let’s Answer a Few Questions!

Can I use chicken thighs instead of breasts?
Yes. In fact, do it. They’re juicier, and they won’t dry out if you blink.

What if I don’t have crème fraîche?
Sour cream. Or cream-cream. It changes the flavor a little, but still works.

Why didn’t my pastry puff up?
It was probably too warm. Or your oven wasn’t hot enough. Chill it and crank the heat next time.

Can I make this ahead?
Absolutely. The filling holds up great overnight. Just don’t bake the top until you’re ready.

My filling’s too runny. Help?
Let it cook longer before you bake. Simmer until it coats a spoon. Or stir in a bit more flour.

Nutrition Facts (per serving)

• Calories: 600
• Carbs: 40g
• Protein: 35g
• Fat: 35g
• Sugar: 5g
• Fibre: 3g
• Sodium: 900mg

Try More 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