I remember the first time I tried Jamie Oliver’s Leftover Roast Chicken Pie. It was a rainy Sunday afternoon, and I had a fridge full of leftover roast chicken from a family dinner the night before. I had no idea what to do with it. I stumbled across Jamie’s recipe, and it seemed too simple and too good to pass up. The warm, flaky crust and the rich, savory filling transformed those leftovers into something amazing. That experience got me hooked on reinventing leftovers in the most delicious way. Now, making this pie has become a bit of a tradition in my house.
What I love about this recipe is how easy it is to make, yet it feels like something special. The best part? It’s completely customizable based on what you have in the fridge. Let’s dive into it!
Jamie Oliver’s Leftover Roast Chicken Pie Recipe
This recipe is a perfect way to use up leftover roast chicken and turn it into something new and exciting. It’s cozy, comforting, and packed with flavor.
It’s got all the hallmarks of a classic chicken pie:
- Flaky pastry
- Rich, creamy filling
- Tender chicken
The genius of Jamie Oliver’s version is in the simplicity. The ingredients are easy to find and it doesn’t require much prep work, so it’s an ideal meal to make when you’re feeling lazy but still want to impress.
Ingredients Needed
Here’s what you’ll need for this delicious pie:
- Leftover roast chicken (about 2-3 cups of shredded chicken)
- Butter (about 2 tablespoons)
- Flour (2 tablespoons for making a roux)
- Milk (about 1 ½ cups for a creamy sauce)
- Chicken stock (½ cup)
- Onion (1 medium, finely chopped)
- Carrot (1, diced)
- Frozen peas (½ cup, or fresh if you prefer)
- Thyme (a few sprigs)
- Salt and pepper (to taste)
- Puff pastry (enough to cover the pie-store-bought works fine)
- Egg wash (1 egg, beaten, to glaze the pastry)
This combination brings out that homemade feel, but without the hassle of ingredients that you’ll have to search high and low for.
How To Make Jamie Oliver’s Leftover Roast Chicken Pie
Now, here’s where the magic happens. I remember being a little intimidated the first time I made it, but once I broke it down, it was so easy!
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Prep The Vegetables
Start by chopping the onion, carrot, and any other vegetables you want to use. I love adding a bit of celery or even mushrooms if I have them. Sauté the onion and carrot in a bit of butter until they soften.
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Make The Creamy Filling
Add the butter to a pan, and once it melts, sprinkle in the flour. Stir it well to make a roux (this thickens your sauce). Then, slowly whisk in the milk and chicken stock, allowing the mixture to thicken into a creamy sauce. Once it’s nice and thick, season with salt, pepper, and thyme.
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Combine
Stir in the shredded leftover chicken and peas. You can also add a little mustard or cream here for extra flavor. Cook everything until the chicken is warmed through and everything is well combined.
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Assemble The Pie
Roll out your puff pastry on a floured surface. Line your pie dish with the pastry, filling it with the chicken mixture. Top with another sheet of puff pastry and crimp the edges. Don’t forget to make a little slit in the top for steam to escape. Brush the top with the egg wash for that golden finish.
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Bake
Bake at around 400°F (200°C) for 25-30 minutes, or until the pastry is golden brown and puffed up.
Ingredient Science Spotlight
- Puff Pastry: Puff pastry’s magic comes from the layering of fat and dough. When you bake it, the water in the dough turns to steam, causing it to puff up. This creates that light, flaky texture we all love in pies.
- Leftover Chicken: Using leftover roast chicken is a great way to add flavor without needing to cook from scratch. Roasting the chicken gives it depth of flavor, and using it in a pie helps retain moisture while infusing the filling with savory goodness.
- Roux: The roux is the base for many sauces in cooking. It’s a simple combo of butter and flour that thickens the milk and stock to create that creamy texture.
Expert Tips
- Don’t overwork the pastry: When rolling out the puff pastry, be gentle. If you handle it too roughly, it can lose its flakiness.
- Make it ahead: You can prepare the filling a day in advance. Just let it cool and store it in the fridge. Assemble the pie right before baking for a fresh-out-of-the-oven experience.
- Play with flavor: Add herbs like rosemary, sage, or bay leaves to the filling for more depth. A splash of white wine or a bit of grated cheese in the sauce can elevate it too.
Recipe Variations
- Vegetarian option: Replace the chicken with roasted vegetables like sweet potato, squash, or mushrooms. You can even use lentils or chickpeas for protein.
- Spicy twist: Add a little chili or curry powder to the sauce if you want a kick. You can also swap the thyme for coriander or cumin to make the pie a bit more exotic.
- Herb crust: Try using herb-infused pastry by adding fresh chopped rosemary or thyme to the dough for an extra aromatic boost.
Final Words
This recipe has been a game-changer for me. It’s such a satisfying way to use up leftovers and create something new. Plus, it’s one of those dishes that makes your kitchen smell incredible as it’s baking, and your family will always come running for dinner when they know this is in the oven.
If you have a bit of leftover roast chicken sitting around, don’t let it go to waste. This pie is the perfect solution for making a hearty, comforting meal without much fuss.
FAQs
Can I Use Any Type Of Leftover Chicken For This Pie?
Yes, any leftover roast chicken works. The more flavorful, the better!
How Do I Make The Pie Crust From Scratch?
Jamie’s recipe calls for a simple shortcrust pastry. You can make it with flour, butter, and a bit of water, or buy pre-made pastry to save time.
Can I Freeze The Pie For Later?
Absolutely! You can freeze the unbaked pie or baked one. Just make sure to wrap it tightly before freezing.