Jamie Oliver Chicken Ham and Leek Pie are made with free-range chicken, higher-welfare smoked ham, leek, fresh thyme, celery, onion, carrot, plain flour, dry cider, English mustard, organic chicken stock, button mushrooms, crème fraîche, and pastry ingredients.
This Chicken Ham And Leek Pie recipe creates a delicious dinner that takes about 3 hours to prepare and can serve up to 8 people.
This Jamie Oliver Chicken Ham And Leek Pie Recipe From Jamie and Jimmy’s Friday Night Feast Cookbook.
More Jamie Oliver Recipe:
🧡 Why You’ll Love This Chicken Ham And Leek Pie Recipe:
- Tasty and Comforting: This pie has a lovely mix of chicken, ham, leeks, and creamy sauce, perfect for making you feel cozy and happy.
- Great for Any Occasion: You can make it for a family meal or a special dinner with friends. It fits right in!
- Nice to Eat: The crust is crispy and golden, and inside, it’s soft and juicy. It feels good to eat something with different textures.
- Good for You: The ingredients are fresh and healthy, like free-range chicken and fresh veggies, which are good for you and taste better.
- Trusted Recipe: Jamie Oliver’s recipes are always good, so you know this pie will turn out great and everyone will love it.
🍗 Jamie Oliver Chicken Ham And Leek Pie Ingredients
- 1.5 kg (3.3 lbs) whole free-range chicken
- 150 g (5.3 oz) higher-welfare smoked ham, cut into 1 cm chunks
- 1 leek, white part only (save the green part for soup)
- 1 tablespoon olive oil
- ½ bunch (15 g or 0.5 oz) fresh thyme
- 1 celery heart, trimmed
- 1 onion, peeled
- 1 carrot, peeled
- 2 heaped tablespoons plain flour
- 250 ml (1 cup) dry cider
- 1 heaped teaspoon English mustard
- 1 litre (4 cups) organic chicken stock
- 500 g (1.1 lbs) button mushrooms
- 2 tablespoons crème fraîche
- 1 large free-range egg, beaten
For the Pastry:
- 500 g (4 cups) plain flour
- 250 g (1 cup or 8.8 oz) cold butter
For the Cabbage:
- 2 hispi or sweetheart cabbages
- 1 heaped teaspoon English mustard
- White pepper to taste
🍲 How To Make Jamie Oliver Chicken Ham And Leek Pie
- Prepare the Chicken: First, cut the chicken in half down the backbone using a large sharp knife. Season it with salt and black pepper. Heat the oil in a large pan over high heat. Put the chicken in the pan, skin side down, and cook until golden, about 10 minutes. Keep the pan for the cabbage later.
- Cook the Ham and Vegetables: Next, put the ham and thyme in a large pan with a teaspoon of oil over medium heat. While the ham starts cooking, chop the leek, celery, onion, and carrot into chunks. Add these to the pan with the ham. Cook everything until the vegetables are soft, about 10 minutes.
- Make the Pie Filling: Stir in the flour and cook for 2 minutes. Add the cider and let it cook until it’s almost gone, then add the mustard and chicken stock. Put the chicken in the pan, cover it, and let it simmer on low heat until the chicken is tender, about 1 hour. Slice the mushrooms and set them aside.
- Prepare the Pastry: Mix the flour and a pinch of salt in a bowl. Grate the butter into the flour and mix it with your fingers until it looks like breadcrumbs. Slowly add about 100 ml of cold water until you can form a dough. Divide the dough into two parts, flatten each, and put them in the fridge.
- Assemble the Pie: Take the cooked chicken out of the pan, shred it, and throw away the bones. Put the mushrooms, shredded chicken, and crème fraîche back in the pan. Mix well. Strain this mixture to make the gravy and let the filling cool down. Heat your oven to 190°C (375°F). Roll out the bigger piece of dough and use it to line a pie dish. Put the filling in the dish.
- Bake the Pie: Roll out the rest of the dough to make the top of the pie. Brush the edges of the bottom dough with egg, then put the top on and press the edges together. Make a small cut on the top. Brush the top with more eggs. Bake for 1 hour or until the pie is golden.
- Prepare the Cabbage: Heat the pan again, add the cabbage, and cook for a few minutes. Add a little water and cook until the cabbage is soft. Stir in the mustard, season with salt and white pepper, and cook for another minute.
💭 Recipe Tips:
- Chill the Pastry Well: Keep the pastry in the fridge before you roll it out. This stops it from shrinking when it bakes and makes it easier to use.
- Cook the Vegetables Until Soft: Soften the vegetables in the pan before you put them in the pie. This makes them taste better and ensures they cook completely in the oven.
- Taste and Season the Filling: Try the filling before you put it in the pie crust and add more salt or spices if needed. The filling should taste a bit strong because it will get milder after baking.
- Bake Until Golden: Brush the pie with an egg to make it golden. Bake it until the crust is really golden and the inside is hot. Brush it with egg again halfway through to make it even crispier.
🥗 What To Serve With Chicken Ham And Leek Pie?
Chicken Ham And Leek Pie goes well with mashed potatoes, green beans, roasted carrots, or peas. You can also serve it with a green salad, red cabbage, spinach, or brussels sprouts for a tasty and full meal.
🎚 How To Store Leftovers Chicken Ham And Leek Pie?
- Refrigerate: Keep the pie in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap the pie tightly with foil or plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
🥵 How To Reheat Leftovers Chicken Ham And Leek Pie ?
- In The Oven: Preheat your oven to 350°F (175°C). Place the pie in an oven-safe dish and cover with foil. Heat for about 20-25 minutes or until hot throughout.
- In The Microwave: Place a slice of the pie on a microwave-safe plate and cover with a microwave-safe lid. Heat on high for 2-3 minutes or until hot.
FAQ’S
Can I Use A Different Type Of Pastry For The Pie?
Yes, you can use store-bought puff pastry or shortcrust pastry if you prefer a quicker option or a different texture.
Is There A Non-alcoholic Substitute For The Dry Cider?
You can substitute chicken broth or apple juice for the dry cider to avoid alcohol while maintaining a rich flavor.
What’s The Best Way To Ensure My Pastry Doesn’t Become Soggy?
Pre-bake the bottom crust for about 10 minutes before adding the filling, and make sure the filling is cool before adding it to the pastry.
Can I Prepare This Pie In Advance?
Yes, you can prepare the pie up to the point of baking and keep it refrigerated overnight or freeze it before baking.
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Jamie Oliver Chicken Ham And Leek Pie Nutrition Facts
- Calories: 529
- Fat: 29g
- Saturates: 14.6g
- Sugars: 7.6g
- Salt: 1.3g
- Protein: 25.1g
- Carbs: 43g
- Fibre: 5.9g
Jamie Oliver Chicken Ham And Leek Pie
Description
Jamie Oliver Chicken Ham and Leek Pie are made with free-range chicken, higher-welfare smoked ham, leek, fresh thyme, celery, onion, carrot, plain flour, dry cider, English mustard, organic chicken stock, button mushrooms, crème fraîche, and pastry ingredients.
This Chicken Ham And Leek Pie recipe creates a delicious dinner that takes about 3 hours to prepare and can serve up to 8 people.
Ingredients
For The Pastry:
For The Cabbage:
Instructions
- Prepare the Chicken: First, cut the chicken in half down the backbone using a large sharp knife. Season it with salt and black pepper. Heat the oil in a large pan over high heat. Put the chicken in the pan, skin side down, and cook until golden, about 10 minutes. Keep the pan for the cabbage later.
- Cook the Ham and Vegetables: Next, put the ham and thyme in a large pan with a teaspoon of oil over medium heat. While the ham starts cooking, chop the leek, celery, onion, and carrot into chunks. Add these to the pan with the ham. Cook everything until the vegetables are soft, about 10 minutes.
- Make the Pie Filling: Stir in the flour and cook for 2 minutes. Add the cider and let it cook until it’s almost gone, then add the mustard and chicken stock. Put the chicken in the pan, cover it, and let it simmer on low heat until the chicken is tender, about 1 hour. Slice the mushrooms and set them aside.
- Prepare the Pastry: Mix the flour and a pinch of salt in a bowl. Grate the butter into the flour and mix it with your fingers until it looks like breadcrumbs. Slowly add about 100 ml of cold water until you can form a dough. Divide the dough into two parts, flatten each, and put them in the fridge.
- Assemble the Pie: Take the cooked chicken out of the pan, shred it, and throw away the bones. Put the mushrooms, shredded chicken, and crème fraîche back in the pan. Mix well. Strain this mixture to make the gravy and let the filling cool down. Heat your oven to 190°C (375°F). Roll out the bigger piece of dough and use it to line a pie dish. Put the filling in the dish.
- Bake the Pie: Roll out the rest of the dough to make the top of the pie. Brush the edges of the bottom dough with egg, then put the top on and press the edges together. Make a small cut on the top. Brush the top with more eggs. Bake for 1 hour or until the pie is golden.
- Prepare the Cabbage: Heat the pan again, add the cabbage, and cook for a few minutes. Add a little water and cook until the cabbage is soft. Stir in the mustard, season with salt and white pepper, and cook for another minute.
Notes
- Chill the Pastry Well: Keep the pastry in the fridge before you roll it out. This stops it from shrinking when it bakes and makes it easier to use.
- Cook the Vegetables Until Soft: Soften the vegetables in the pan before you put them in the pie. This makes them taste better and ensures they cook completely in the oven.
- Taste and Season the Filling: Try the filling before you put it in the pie crust and add more salt or spices if needed. The filling should taste a bit strong because it will get milder after baking.
- Bake Until Golden: Brush the pie with an egg to make it golden. Bake it until the crust is really golden and the inside is hot. Brush it with egg again halfway through to make it even crispier.
Jamie Oliver Chicken Ham And Leek Pie