Easy Jamie Oliver Chicken, Bacon and Leek Pie Recipe for Cozy Nights

Jamie Oliver’s Chicken, bacon, and leek pie represents comfort food at its finest, combining rustic ingredients with professional culinary finesse.

Every bite tells a story of robust flavors and hearty textures that warm you from the inside out.

Succulent chicken nestles alongside crisp bacon and sweet, tender leeks, creating a symphony of taste in each forkful.

Rich, creamy sauce binds these ingredients together beneath a perfectly flaky pastry crust that crackles with each slice.

Home cooks adore how easily this recipe transforms simple ingredients into an extraordinary meal that feels simultaneously elegant and unpretentious.

The pie’s golden-brown exterior hints at the delectable experience waiting inside, promising a satisfying dinner that celebrates classic comfort cooking.

Preparing this dish connects you with traditional British cuisine while offering a contemporary twist that feels both familiar and exciting: get ready to impress your dinner guests.

Handy Hints for the Perfect Chicken, Bacon & Leek Pie by Jamie Oliver

• Prevent Soggy Bottom: Rest the pastry in the fridge for 30 minutes before rolling to keep it crisp and prevent shrinking.
• Flavor Boost: Render bacon fat slowly to release maximum savory notes into the pie filling.
• Moisture Control: Pat chicken and leeks dry before cooking to avoid watery pie consistency.
• Temperature Trick: Let filling cool completely before encasing in pastry to maintain structural integrity.
• Seasoning Secret: Layer herbs and black pepper between chicken pieces for deeper, more complex taste profile.

Preserve the Flavor: Storing Jamie Oliver’s Chicken, Bacon & Leek Pie

• Airtight Container Method: Transfer cooled pie into a tightly sealed container to lock in moisture and prevent flavor contamination. Separate individual portions for easier reheating and minimal waste.
• Freezer Preservation Method: Wrap the entire pie or individual slices in double layers of aluminum foil and plastic wrap to prevent freezer burn. Label with the date to track storage time and ensure optimal quality.
• Refrigeration Strategy: Position the pie on the middle shelf away from raw meats and strong-smelling foods. Cover with a clean kitchen towel or plastic wrap to maintain freshness and prevent absorption of other refrigerator odors.

Tasty Variations: Jamie Oliver’s Chicken, Bacon & Leek Pie

• Rustic Mediterranean Chicken Pie: Replace bacon with chorizo, add roasted red peppers, swap thyme for oregano, and incorporate crumbled feta cheese into the filling for a vibrant Mediterranean flavor profile.
• Creamy Mushroom Chicken Fusion: Substitute bacon with pancetta, add mixed wild mushrooms like porcini and shiitake, use white wine instead of chicken stock, and include fresh tarragon for an earthy, rich variation.
• Spicy Southern Comfort Pie: Incorporate diced jalapeños, replace regular chicken with cajun-seasoned chicken thighs, add smoked paprika, and mix in sharp cheddar cheese for a bold, kick-up Southern-inspired version.
• Herb Garden Chicken Masterpiece: Use a blend of fresh herbs like rosemary, sage, and parsley, replace bacon with prosciutto, add caramelized onions, and sprinkle Parmesan cheese on top for an aromatic, elegant twist.

A Final Word on Jamie Oliver’s Chicken, Bacon & Leek Pie

Culinary adventurers rejoice!

Jamie Oliver’s chicken, bacon, and leek pie emerges as pure comfort on a plate.

Golden pastry embraces savory filling with irresistible charm.

Rich ingredients dance together, creating symphonic flavor profiles that warm hearts.

British classic comfort becomes gourmet magic through careful preparation and quality components.

Such masterful combinations showcase home cooking’s delightful potential.

Passionate eaters, share this recipe, comment below, and spread deliciousness with friends who crave authentic, soul-satisfying meals.

Why You’ll Fall for Jamie Oliver’s Chicken, Bacon & Leek Pie

• Savor Flavor Fusion: This pie delivers an incredible blend of crispy bacon, tender chicken, and soft leeks that dance together in a rich, creamy sauce, creating a mouthwatering combination of savory ingredients.
• Quick Comfort Cooking: With just 55 minutes total time, this recipe transforms simple ingredients into a heartwarming meal that feels like a professional chef prepared it, making weeknight dinners feel special and effortless.
• Texture Triumph: The golden, flaky puff pastry provides a delightful crunch that perfectly contrasts the creamy, silky filling, giving each bite a satisfying mix of textures that will keep you coming back for more.
• Foolproof Kitchen Magic: Even novice cooks can nail this recipe with straightforward steps, making it an approachable dish that builds confidence in the kitchen while delivering restaurant-quality results.

Stocking Up: Essential Ingredients for Jamie Oliver’s Chicken, Bacon & Leek Pie

• Puff Pastry Sheets: Buttery, flaky base for the pie that creates a delicate, crisp crust. All-butter varieties offer the best flavor and texture.
• Milk: Used for brushing the pastry to create a golden, glossy finish.

• Chicken Chunks, Bacon Lardons: Protein-rich ingredients that provide hearty flavor and substance to the pie. Choose high-quality, fresh chicken and smoky bacon for best results.
• Leeks: Mild, sweet allium vegetable that adds depth and subtle onion-like flavor to the filling.

• Dried Thyme, Bay Leaves: Aromatic herbs that enhance the overall savory profile of the pie.
• Chicken Stock: Provides rich, deep background flavor to the sauce.
• Double Cream: Creates a luxurious, creamy texture for the pie filling.
• Cornflour: Helps to thicken the sauce and create a smooth, consistent filling.
• Salt and Pepper: Essential seasonings to balance and enhance the dish's flavors.

Cooking Directions: Jamie Oliver’s Chicken, Bacon & Leek Pie

Step 1: Prepare the Oven and Baking Dish

Preheat the oven to 200°C (390°F) or 180°C (350°F) for fan-forced. Grab a 35×23 cm baking dish ready for your pie adventure.

Step 2: Create the Pastry Base

Gently roll out one sheet of puff pastry to line the bottom of the dish, ensuring it covers the entire base perfectly.

Step 3: Pre-Bake the Pastry Base

Line the pastry with parchment paper and fill with baking beans to weigh it down. Bake for 15 minutes to create a crisp foundation.

Step 4: Cook the Bacon

In a large frying pan, sizzle the bacon lardons until they turn wonderfully crispy and golden. Remove and set aside.

Step 5: Sauté the Vegetables and Chicken

In the same pan, cook the leeks until they soften beautifully. Add chicken chunks and cook for a few minutes until they start to turn golden.

Step 6: Create the Creamy Filling

• Dried thyme
• Bay leaves
• Chicken stock
• Double cream
• Cornflour mixture (cold water)

Stir and bring to a rolling boil until the sauce thickens to a luscious consistency.

Step 7: Season and Fill the Pie

Sprinkle with salt and pepper to taste. Pour the creamy mixture into the pre-baked pastry base.

Step 8: Top and Seal the Pie

Cover with the second pastry sheet. Seal the edges using your thumbs or a fork. Cut a small cross in the center to allow steam to escape.

Step 9: Add the Finishing Touch

Brush the pastry top with milk. If desired, decorate with extra pastry shapes for a personal flair.

Step 10: Bake to Golden Perfection

Slide the pie into the oven and bake for 25 minutes until the top turns a gorgeous golden brown.

Jamie Oliver Chicken, Bacon And Leek Pie Recipe

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4.6 from 40 reviews

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

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Description

Jamie Oliver’s legendary chicken, bacon and leek pie delivers hearty British comfort with golden pastry and rich, creamy filling. Perfectly seasoned ingredients meld together, promising a warm embrace that speaks directly to soul-satisfying home cooking you’ll savor with every delightful bite.

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Ingredients

Scale 1x2x3x

Protein:

• 600 g (21 ounces) chicken breast (cut into chunks)
• 200 g (7 ounces) bacon lardons

Vegetables and Herbs:

• 2 medium leeks (sliced)
• 1 teaspoon dried thyme
• 5 bay leaves

Pastry and Liquid Ingredients:

• 2 sheets puff pastry
• 200 milliliters (6.8 fluid ounces) chicken stock
• 150 milliliters (5.1 fluid ounces) double cream
• 1 tablespoon cornflour
• salt
• pepper
• milk to glaze

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Instructions

1. Warm the oven to 200°C/392°F (180°C/350°F for fan-assisted) and prepare a 35×23 centimeter (14×9 inch) baking dish.
2. Gently stretch and shape the first puff pastry sheet to fit the dish’s base, ensuring complete coverage.
3. Cover the pastry with parchment paper and distribute baking weights evenly across the surface to prevent rising.
4. Roast the pastry base for 15 minutes, then carefully remove the weights and parchment paper.
5. In a large skillet, crisp the bacon lardons until they develop a golden, crunchy texture, then transfer to a separate plate.
6. Use the same skillet to sauté leeks until they become translucent and soft, then introduce chicken chunks and cook for an additional 3-4 minutes.
7. Reintroduce the crispy bacon to the skillet and incorporate dried thyme, bay leaves, chicken stock, double cream, and cornflour mixture.
8. Simmer the contents, stirring continuously until the sauce reaches a thick, velvety consistency.
9. Adjust seasoning with salt and freshly ground black pepper to taste.
10. Pour the aromatic filling into the pre-baked pastry base, ensuring even distribution.
11. Cover with the second pastry sheet, pressing edges to create a tight seal and creating a small ventilation cross in the center.
12. Brush the pastry surface with milk and optionally decorate with additional pastry trimmings.
13. Bake for 25 minutes until the top achieves a rich, golden-brown color.

Notes

• Chill pastry dough thoroughly to prevent shrinking during baking.
• Roll dough gently on a lightly floured surface to maintain delicate texture.
• Press pastry into the tin with fingertips, avoiding stretching which causes uneven baking.
• Work quickly to keep butter cold and ensure maximum flakiness.
• Use a sharp knife to trim excess edges for clean, professional-looking sides.
• Create small steam vents by cutting intricate patterns on top crust.
• Brush with egg wash for rich, glossy golden-brown color.
• Let pie rest for 15-20 minutes after baking to set filling completely.
• Ceramic pie weights help prevent bottom crust from puffing up during blind baking.
• Select room temperature ingredients for smoother, more consistent dough mixing.

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

Nutrition

• Serving Size: 4
• Calories: 471 kcal
• Sugar: 1 g
• Sodium: 724 mg
• Fat: 29 g
• Saturated Fat: 12 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 31 g
• Fiber: 1 g
• Protein: 22 g
• Cholesterol: 94 mg