Scrumptious Jamie Oliver Chicken Ham And Leek Pie Recipe

Jamie Oliver’s chicken ham and leek pie bursts with comforting flavors that elevate home cooking to an art form.

This classic British masterpiece transforms simple ingredients into a culinary symphony of taste and texture.

Tender chicken, smoky ham, and delicate leeks create a harmonious blend that warms both body and soul.

Silky layers of creamy filling nestle beneath a golden, flaky pastry crust that crackles with each forkful.

Home cooks can effortlessly craft this restaurant-worthy dish, bringing gourmet elegance to their dinner table.

The recipe promises a delightful journey through traditional British cuisine, blending rustic charm with sophisticated flavor profiles.

Savor a truly remarkable meal that will have everyone asking for seconds.

Ingredients for Jamie Oliver Chicken Ham & Leek Pie

• Milk: Select fresh, whole milk for richer flavor and smoother texture.
• Stock: Choose low-sodium, clear stock for better control of salt levels.
• Wine: Opt for dry white wine to enhance depth of sauce complexity.
• Cream: Use heavy cream with high fat content for luxurious consistency.
• Salt and Pepper: Select freshly ground black pepper and sea salt for vibrant seasoning.

• Butter: Choose unsalted, chilled butter for flakier pastry texture.
• Flour: Select high-quality all-purpose flour for consistent dough structure.
• Egg: Use room temperature large eggs for better dough binding.
• Water: Use ice-cold water to maintain butter's solid state during mixing.

• Cling Film: Select food-grade, transparent wrap for effective sauce cooling.
• Baking Sheet: Use heavy-duty, non-stick baking sheet for even heat distribution.

What Tools You’ll Need for Jamie Oliver Ham & Leek Pie

• Large Pan: Essential for creating smooth, lump-free sauce.
• Wooden Spoon: Perfect for stirring sauce consistently and preventing burning.
• Measuring Cups: Helps accurately measure milk, stock, and optional wine.
• Large Bowl: Needed for cooling sauce and collecting ingredients.
• Cling Film: Prevents skin formation on cooled sauce.
• Food Processor: Quickly blends butter, flour, egg, and water for pastry dough.
• Rolling Pin: Helps roll out pastry to even thickness.
• Baking Sheet: Warms in preheated oven for consistent baking.
• Pie Dish: Serves as mold for shaping pastry crust.
• Pastry Brush (optional): Useful for egg washing or smoothing pastry edges.
• Kitchen Surface: Lightly floured for rolling out pastry dough.

Step-by-Step for Jamie Oliver Chicken Ham & Leek Pie

• Craft Velvety Base

Gradually stream milk into the pan, whisking constantly to create a silky foundation. Blend in stock and optional wine, stirring with a smooth, rhythmic motion. Maintain gentle heat until the mixture transforms into a luxurious, slightly thickened sauce. Let it bubble softly for a few minutes, developing deep, rich flavors.

• Elevate Flavor Profile

Season with a delicate touch of pepper and salt, allowing each ingredient to sing. Remove from heat and gracefully fold in cream, creating a luscious texture. Transfer to a spacious bowl, draping with protective film to preserve its pristine surface. Allow the sauce to cool completely, letting flavors meld and intensify.

• Shape Pastry Canvas

Fire up the oven to a toasty 200°C, warming a baking sheet inside. In a food processor, dance butter and flour together until they resemble delicate breadcrumbs. With the machine humming, introduce egg and water, transforming the mixture into a cohesive dough. Tenderly set aside a portion for the pie’s crowning lid.

• Sculpt Pastry Masterpiece

Dust your workspace with a whisper of flour. Roll out the dough with confident, sweeping motions, rotating to ensure an even, gossamer-thin layer. Aim for a delicate 5 mm thickness, extending generously beyond the pie dish’s edges. Gracefully transfer the dough using your rolling pin, nestling it into the dish with gentle pressure. Let the edges cascade invitingly over the sides, promising a golden, flaky embrace.

Tips for Jamie Oliver Ham & Leek Pie Filling

Experiment with different herbs like thyme or rosemary to add depth and complexity to your sauce. Fresh herbs can transform the entire flavor profile, making each bite more exciting.

Replace milk with coconut milk or almond milk for a unique twist. Lactose-intolerant friends can enjoy this recipe with plant-based substitutions that maintain the sauce’s rich, velvety texture.

Keep butter extremely cold when making dough to ensure a flaky, tender crust. Cut butter into small cubes and freeze for 10 minutes before mixing to achieve that professional bakery-style pastry with beautiful, crisp layers.

Select a crisp white wine like Sauvignon Blanc or Chardonnay to complement the creamy sauce. The wine’s acidity will cut through the richness, creating a balanced and sophisticated dining experience that elevates the entire dish.

How to Serve Jamie Oliver Chicken Ham & Leek Pie

• Serve with a Crisp Side Salad: Complement the rich, creamy pie with a light, tangy green salad dressed in a zesty vinaigrette to balance the dish's indulgent flavors.
• Pair with Roasted Vegetables: Enhance the meal by adding colorful roasted seasonal vegetables like carrots, Brussels sprouts, or parsnips for added nutrition and textural contrast.
• Enjoy with a Chilled White Wine: Select a crisp Sauvignon Blanc or Chardonnay to cut through the sauce's richness and elevate the overall dining experience.
• Garnish with Fresh Herbs: Sprinkle chopped parsley, chives, or thyme on top to add a fresh, aromatic touch and brighten the pie's appearance.

Store & Reheat Jamie Oliver Chicken Ham & Leek Pie

• Meal Planning & Storage Advice
• Prep Ahead Strategy: Craft sauce and pastry dough up to 24 hours before final assembly, storing separately in sealed containers inside refrigerator. Keeping components chilled helps maintain texture and flavor integrity.
• Smart Refrigeration Technique: Sealed sauce remains fresh for 3-4 days when stored in airtight container. Cover surface with plastic wrap directly touching sauce to prevent skin formation and preserve smooth consistency.
• Freezing Wisdom: Unbaked pie filling survives freezing for maximum 2 months. Wrap tightly in double layer of freezer-safe plastic wrap, then aluminum foil. Thaw overnight in refrigerator before baking to maintain structural quality.
• Leftover Revival Tips: Reheat refrigerated pie slices at 160°C for 10-15 minutes. Add fresh herbs or drizzle cream sauce on top to restore original moisture and enhance reheated flavor profile. Consume within 3 days for best taste experience.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Calories: 706 kcal

Servings: 4

Hearty Jamie Oliver Chicken Ham And Leek Pie Recipe

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4.7 from 19 reviews

• Total Time: 1 hour 30 minutes
• Yield: 4 1x

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Description

Jamie Oliver’s chicken ham and leek pie combines comfort and elegance in one delightful dish. Home cooks can savor this hearty British classic with simple ingredients and classic techniques that guarantee a memorable meal.

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Ingredients

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• 3 chicken breasts, skin removed
• 150g/5½oz ham, cut into 2cm/¾in chunks
• 2 leeks, trimmed and cut into 1cm/½in slices
• 2 garlic cloves, crushed
• 450ml/16fl oz chicken stock
• 200ml/7fl oz milk
• 150ml/5fl oz double cream
• 2–3 tbsps white wine (optional)
• 350g/12oz plain flour, plus extra for dusting
• 200g/7oz butter
• 75g/2¾oz butter
• 55g/2oz plain flour
• sea salt flakes
• freshly ground black pepper
• 1 free-range egg, beaten with 1 tbsp cold water
• 1 free-range egg, beaten, to glaze

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Instructions

1. Sauce Preparation: Create a velvety base by gradually whisking milk into the pan, incorporating reserved stock and optional wine. Simmer gently for three minutes until the mixture reaches a smooth, slightly thickened consistency.
2. Seasoning and Cooling: Season with salt and pepper, then delicately fold in cream. Transfer to a bowl and cover with plastic wrap, ensuring direct contact to prevent skin formation. Allow the sauce to cool completely.
3. Pastry Creation: Combine butter and flour in a food processor, pulsing until the texture resembles fine breadcrumbs. Introduce egg and water, blending until a cohesive dough forms. Separate and reserve 250 grams for the pie lid.
4. Dough Shaping: On a flour-dusted surface, roll out the pastry, maintaining an even 5-millimeter thickness. Extend the dough 4 centimeters beyond the pie dish’s diameter. Carefully transfer using a rolling pin, gently pressing to eliminate air pockets and allowing excess to drape over the dish edges.
5. Oven Preparation: Position the oven rack with a preheated baking sheet at 200 degrees Celsius (or 180 degrees Celsius fan setting). This ensures a crisp, golden pastry base and even cooking throughout the pie.
6. Filling Assembly: Layer seasoned chicken, ham, and leeks into the prepared pastry shell. Pour the cooled, creamy sauce evenly over the ingredients, ensuring complete coverage.
7. Pie Topping: Drape the reserved pastry lid over the filling, sealing the edges by crimping or pressing with a fork. Create small ventilation slits to allow steam escape during baking.
8. Baking Finale: Transfer the pie to the preheated baking sheet. Bake for approximately 35-40 minutes until the pastry turns a rich, golden-brown and the filling bubbles tantalizingly beneath the crust.

Notes

• Sauce Smoothing Technique: Gradually whisk milk to prevent lumps and achieve a silky, consistent texture without clumps.
• Cooling Sauce Hack: Cover sauce directly with plastic wrap touching its surface to prevent undesirable skin formation during cooling.
• Pastry Rolling Pro Tip: Frequently rotate dough while rolling to maintain uniform thickness and prevent sticking or uneven edges.
• Oven Preparation Trick: Preheating a baking sheet ensures crisp bottom crust and even heat distribution for perfectly golden pastry.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Dinner, Snacks
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 4
• Calories: 706
• Sugar: 2g
• Sodium: 946mg
• Fat: 52g
• Saturated Fat: 31g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 49g
• Fiber: 2g
• Protein: 23g
• Cholesterol: 208mg