Chicken, Bacon and Leek Pie Recipe by Jamie Oliver for Hearty Dinners

Jamie Oliver’s chicken, bacon, and leek pie is a culinary masterpiece that elevates comfort food to an art form.

Tender chicken mingles with smoky bacon and silky leeks, creating a flavor explosion that dances across your palate.

Imagine a golden-brown crust embracing a creamy filling that whispers tales of home-cooked goodness.

Each forkful promises a journey through rich, harmonious textures that comfort and delight.

The dish transforms ordinary ingredients into an extraordinary meal that feels both rustic and sophisticated.

Layers of savory goodness promise to transport you to a cozy kitchen where love is the secret ingredient.

This pie will become your new go-to recipe for impressing family and friends with minimal effort and maximum flavor.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Calories: 582 kcal

Servings: 4

Jamie Oliver Chicken, Bacon & Leek Pie Ingredients

• Puff Pastry: Select all-butter sheets for a flakier, richer texture that melts in your mouth.
• Milk: Choose whole milk for a golden, glossy pastry top with rich color.

• Chicken, Bacon: Opt for free-range chicken and thick-cut smoky bacon for deeper, more complex flavor profiles.

• Chicken Stock: Select low-sodium stock to control salt levels and enhance natural chicken essence.
• Double Cream: Pick fresh, high-fat content cream for a luxuriously smooth and velvety sauce.
• Dried Thyme, Bay Leaves: Source whole dried herbs for more intense, concentrated aromatic notes.
• Cornflour: Use fresh, finely ground cornstarch for seamless sauce thickening without lumps.
• Salt, Black Pepper: Select sea salt and freshly ground black pepper for vibrant, clean seasoning.

Kitchen Tools for Jamie Oliver Chicken, Bacon & Leek Pie

• Oven: Essential for baking the pie to golden perfection.
• 35×23 cm baking dish: Perfect size for creating a delicious pie with crisp pastry.
• Rolling pin: Helps roll out pastry sheets evenly and smoothly.
• Large frying pan: Ideal for cooking bacon, leeks, and chicken with delicious results.
• Parchment paper: Prevents pastry from sticking and ensures crisp base.
• Baking beans: Keeps pastry base flat during pre-baking.
• Pastry brush: Great for applying milk wash to create a beautiful golden finish.
• Mixing spoon: Helps stir and combine ingredients in the creamy filling.
• Measuring cups and spoons: Ensures accurate ingredient quantities.
• Sharp knife: Useful for cutting pastry and creating steam vents.
• Cutting board: Provides a clean surface for pastry preparation.

Making Jamie Oliver Chicken, Bacon & Leek Pie

• Warm Up the Cooking Space

Crank the oven to a toasty 200°C. Grab a large baking dish that’s ready for pie magic.

• Craft the Pastry Foundation

Spread out the puff pastry sheet across the dish’s bottom, making sure it hugs every corner perfectly. Pop the pastry into the oven with some parchment paper and baking beans to create a rock-solid base.

• Build Flavor Foundations

Sizzle bacon pieces in a hot pan until they crackle with crispy goodness. Toss in leeks and chicken, letting them dance and brown together. Sprinkle in herbs and splash in cream, stirring until the mixture transforms into a rich, velvety sauce.

• Assemble the Pie Magic

Pour the bubbling filling into the pre-baked pastry shell. Crown the pie with another pastry sheet, pinching the edges to seal in all the deliciousness. Slice a tiny cross on top to let steam escape and brush the surface with a milk glaze.

• Bake to Golden Glory

Slide the pie into the oven and watch it transform. After about 25 minutes, you’ll have a stunning golden-brown masterpiece that’ll make mouths water. Let it cool slightly before diving into this ultimate comfort food adventure.

Jamie Oliver’s Tips for the Perfect Chicken, Bacon & Leek Pie

• Customize the Flavor: Swap chicken for turkey or add different herbs like rosemary or sage to give the pie a unique twist.
• Make It Healthier: Replace double cream with lower-fat options like Greek yogurt or half-and-half for a lighter version of the classic pie.
• Vegetarian Transformation: Substitute chicken and bacon with mushrooms, spinach, and plant-based protein for a delicious meat-free alternative.
• Prep Ahead Magic: Assemble the pie a day in advance and store in the refrigerator, then bake when ready to serve for ultimate convenience.

Plating Jamie Oliver Chicken, Bacon & Leek Pie

• Pair with Fresh Greens: Serve alongside a crisp mixed salad dressed with light vinaigrette to balance the pie's rich, creamy texture.
• Create a Cozy Lunch Combo: Add a side of roasted seasonal vegetables like carrots or parsnips to complement the chicken and bacon filling.
• Wine Harmony Suggestion: Pour a chilled glass of crisp white wine such as Sauvignon Blanc or Chardonnay to enhance the pie's savory flavors.
• Weekend Family Feast: Present the pie as a centerpiece during weekend gatherings, perfect for sharing with loved ones around the dining table.

Storage Info for Jamie Oliver Chicken, Bacon & Leek Pie

• Refrigerate Wisely: Store leftover chicken and bacon pie in an airtight container in the refrigerator for up to 3-4 days, keeping the delicious flavors locked in and ready for your next meal.
• Freeze for Future Feasts: Wrap the cooled pie tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. This allows you to enjoy a comforting meal whenever cravings strike.
• Reheat with Care: Thaw frozen pie in the refrigerator overnight, then warm in a preheated oven at 180°C (350°F) for 20-25 minutes. This method ensures the pastry stays crisp and the filling remains deliciously creamy.
• Portion and Preserve: Cut the pie into individual servings before storing. This makes reheating easier and helps maintain the pie's texture, so each slice tastes just as amazing as when it first came out of the oven.

Hearty Jamie Oliver Chicken, Bacon And Leek Pie Recipe

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4.8 from 28 reviews

• Total Time: 55 minutes
• Yield: 4 1x

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Description

Rich layers of Jamie Oliver chicken, bacon and leek pie merge British comfort cooking with hearty ingredients. Home cooks can enjoy this classic dish that combines savory meats, creamy sauce, and flaky pastry for a satisfying meal.

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Ingredients

Scale 1x2x3x

• 600 g (21 oz) chicken breast (cut into chunks)
• 200 g (7 oz) bacon lardons
• 2 medium leeks (sliced)
• 2 sheets puff pastry
• 200 ml (6.8 fl oz) chicken stock
• 150 ml (5.1 fl oz) double cream
• 1 tbsp cornflour
• 1 tsp dried thyme
• 5 bay leaves
• salt
• pepper
• milk to glaze

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Instructions

1. Oven Preparation: Preheat oven to 200°C/392°F (180°C/350°F for fan-assisted) and ready a 35×23 centimeter baking dish.
2. Pastry Base: Gently spread first puff pastry sheet across dish bottom, line with parchment paper, and distribute baking weights. Roast for 15 minutes, then remove weights and paper.
3. Bacon and Vegetable Sauté: Crisp bacon lardons in a large skillet until golden, remove and set aside. In same skillet, soften leeks, then add chicken chunks and cook briefly.
4. Sauce Creation: Return bacon to skillet, introduce thyme, bay leaves, chicken stock, double cream, and cornflour mixture. Simmer until sauce thickens, seasoning with salt and pepper.
5. Pie Assembly: Pour savory filling into pre-baked pastry base, cover with second pastry sheet. Seal edges, create central steam vent, and brush pastry surface with milk.
6. Final Baking: Place pie in preheated oven and bake for 25 minutes until pastry turns rich golden-brown. Optional: decorate with pastry trimmings before baking.

Notes

• Pastry Prep Pro: Use cold pastry and minimal handling to maintain flakiness and prevent tough texture.
• Bacon Brilliance: Cook bacon separately to control crispness and prevent soggy filling.
• Sauce Secrets: Slow simmer ensures thickened, creamy consistency without burning ingredients.
• Ventilation Vital: Creating pastry cross allows steam to escape, preventing soggy or wet bottom crust.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 4
• Calories: 582
• Sugar: 2 g
• Sodium: 1020 mg
• Fat: 38 g
• Saturated Fat: 17 g
• Unsaturated Fat: 21 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 1 g
• Protein: 32 g
• Cholesterol: 130 mg