Jamie Oliver Chicken Filo Pie Recipe [Tips & Tricks]

I remember the first time I tried Jamie Oliver’s Chicken Filo Pie. It was a chilly evening, and I wanted something warm but not too heavy. I’d always been a bit intimidated by filo pastry, thinking it was tricky to work with. But Jamie’s recipe changed everything for me. The crispy layers of filo combined with tender chicken and creamy filling felt like the perfect comfort meal that’s both impressive and surprisingly simple.

This dish isn’t just about eating – it’s about the joy of wrapping something delicious in flaky pastry and sharing it with loved ones. Plus, it’s a great way to get creative in the kitchen without stress.

Jamie Oliver’s Chicken Filo Pie Recipe

This pie is a beautiful blend of textures and flavors. The delicate crunch of filo pastry wraps around juicy chicken, earthy mushrooms, and fresh herbs. Each bite offers a harmony of savory richness and flaky lightness. What makes Jamie’s version stand out is the freshness and use of quality ingredients, making it feel homemade but restaurant-worthy.

Ingredients Needed

Before you start, here’s what you’ll need. I always like to prepare everything first because filo pastry dries out quickly once opened.

• Filo pastry sheets (about 8-10 sheets)
• Chicken breasts or thighs (about 500g, boneless and skinless)
• Mushrooms (150g, chopped)
• Onion (1 medium, finely chopped)
• Garlic (2 cloves, minced)
• Fresh herbs (like thyme or parsley, a handful)
• Cream or crème fraîche (100ml for creaminess)
• Olive oil or butter (for cooking)
• Salt and pepper (to taste)
• Lemon zest (optional, for brightness)
• Flour (a tablespoon, to thicken the filling)
• Chicken stock (about 100ml, to add moisture)

Having these on hand makes the process smooth and enjoyable.

How To Make Jamie Oliver’s Chicken Filo Pie

Let me walk you through the steps. It’s easier than you might think, and the rewards are worth it.

1. Cook The Filling

   • Heat olive oil in a pan.
   • Add onions and garlic, sauté until soft.
   • Toss in chopped mushrooms and cook until their moisture evaporates.
   • Add diced chicken, season with salt, pepper, and herbs. Cook until chicken is sealed.
   • Sprinkle flour over the mix and stir well.
   • Slowly pour in chicken stock and cream, stirring to create a thick, creamy sauce.
   • Remove from heat and add lemon zest if you like.

2. Prepare The Filo

   • Lay one sheet of filo on a clean surface.
   • Brush lightly with melted butter or olive oil.
   • Repeat layering and brushing until you have about 5 sheets stacked.

3. Assemble The Pie

   • Place the filling in the center of the filo stack.
   • Fold the edges over to create a parcel, then add more brushed filo sheets on top to cover.
   • Brush the top with butter or oil for that golden crunch.

4. Bake

   • Preheat the oven to 180°C (350°F).
   • Bake for 25-30 minutes or until the filo is crisp and golden brown.
   • Let it rest a few minutes before serving.

Ingredient Science Spotlight

Here’s what’s fascinating about the ingredients:

• Filo pastry is ultra-thin layers of dough that crisp beautifully because of the fat brushed between each layer. This creates steam pockets during baking, making the pastry flaky and light.
• Chicken provides protein and absorbs flavors well, especially when cooked gently with stock and cream.
• Mushrooms add an umami boost, enhancing the savory depth of the dish.
• Flour acts as a thickener by absorbing liquid and swelling as it cooks, giving the filling that perfect creamy consistency.
• Herbs and lemon zest bring freshness that balances the richness.

Understanding these helps you appreciate why each step and ingredient matters.

Expert Tips

From my experience and Jamie’s wisdom:

• Don’t rush the filling: Let it thicken fully on the stove to avoid soggy pastry.
• Keep filo covered: Filo dries out fast, so keep unused sheets under a damp cloth.
• Use plenty of butter or oil: This ensures the filo bakes crisp and golden, not dry.
• Let the pie rest: Cooling for a few minutes lets the filling set, making it easier to slice.
• Experiment with herbs: Thyme, rosemary, or parsley all work well. Fresh is best.

Recipe Variations

Feel like mixing it up? Here are some delicious twists:

• Add spinach or kale: Toss greens into the filling for extra nutrients.
• Swap chicken for turkey or leftover roast: Great for using up leftovers.
• Include nuts: Toasted pine nuts or walnuts add crunch inside the filling.
• Make it spicy: A pinch of chili flakes or smoked paprika adds warmth.
• Go vegetarian: Replace chicken with extra mushrooms, beans, or lentils for a meat-free pie.

Final Words

Jamie Oliver’s Chicken Filo Pie is one of those recipes that feels special but is totally doable. It’s perfect for cozy dinners, impressing guests, or turning everyday ingredients into a comforting feast. I love how versatile it is and how it brings people together around the table.

FAQs

What Ingredients Do I Need For Jamie Oliver’s Chicken Filo Pie?

You’ll need chicken, filo pastry, onions, garlic, chicken stock, cream, and herbs like thyme and rosemary.

How Long Does Jamie Oliver’s Chicken Filo Pie Take To Cook?

It typically takes about 1 hour to cook, including prep time.

Can I Make The Chicken Filo Pie Ahead Of Time?

Yes, you can prepare it in advance and refrigerate or freeze it before baking.

Is It Possible To Make This Recipe Vegetarian?

Yes! You can replace the chicken with vegetables like mushrooms, spinach, and leeks.

Can I Use Puff Pastry Instead Of Filo For This Recipe?

Filo pastry gives a crisper, lighter texture, but puff pastry works as a substitute if you prefer.

How Do I Get The Filo Pastry Crispy?

Brush each layer with melted butter or oil before baking to get it crispy.

What Can I Serve With Jamie Oliver’s Chicken Filo Pie?

A simple side salad or roasted vegetables complement the pie perfectly.

Can I Freeze Jamie Oliver’s Chicken Filo Pie?

Yes, you can freeze it before baking, then cook from frozen or thaw it in the fridge before baking.

How Do I Store Leftover Chicken Filo Pie?

Store leftovers in the fridge for up to 3 days in an airtight container.

Can I Use Store-bought Chicken For This Pie?

Absolutely! Pre-cooked or rotisserie chicken works great in this recipe.