Jamie Oliver Leftover Roast Chicken Pie Recipe [Tips & Tricks]

I’ll never forget the first time I made Jamie Oliver’s Leftover Roast Chicken Pie. It was a Sunday evening, and I was staring at a fridge full of leftover roast chicken from a family lunch. I wanted something cozy, comforting, and quick – but still packed with flavor. That’s when I stumbled on Jamie’s recipe. From the first bite, I knew this pie would become a go-to for using up leftovers in the best way possible.

What makes this recipe stand out? It’s the perfect blend of rich, savory chicken filling wrapped in buttery, flaky pastry. Plus, it transforms scraps and bits into a warm, satisfying meal. If you love cooking that feels like a hug on a plate, this is for you.

Jamie Oliver’s Leftover Roast Chicken Pie Recipe

This isn’t just any pie – it’s a celebration of leftovers. Jamie Oliver takes your leftover roast chicken and turns it into a rustic, homey pie with layers of flavors that sing together beautifully. The secret? A creamy filling with fresh herbs, crunchy veggies, and just the right amount of seasoning.

What I love is how forgiving and flexible this recipe is. You don’t need to be a pro chef. Whether you have bits of chicken breast, thighs, or even wings, this pie welcomes them all. It’s the ultimate ’use what you have’ meal with an elegant touch.

Ingredients Needed

When I first gathered the ingredients, I was surprised how simple everything was. No obscure stuff. Just wholesome, fresh basics.

Here’s what you’ll need:

• Leftover roast chicken (around 400g, shredded or chopped)
• Puff pastry (ready-made works perfectly)
• Onions (1 large, finely chopped)
• Garlic (2 cloves, minced)
• Carrots (1-2 medium, diced)
• Celery sticks (2, chopped)
• Mushrooms (optional, about 100g, sliced)
• Fresh herbs (like thyme or parsley, chopped)
• Chicken stock (about 150ml)
• Double cream or crème fraîche (about 100ml)
• Olive oil or butter (for frying)
• Flour (1 tablespoon, for thickening)
• Salt and pepper (to taste)
• An egg (for brushing the pastry)

What really makes this work is the balance – the savory chicken, the earthy veggies, the creamy sauce, and the golden crust all play off each other perfectly.

How To Make Jamie Oliver’s Leftover Roast Chicken Pie

Here’s the step-by-step story of how I turned those leftovers into a pie:

1. Prepare The Filling

   • Heat olive oil or butter in a pan.
   • Fry the onions, garlic, carrots, and celery until soft and fragrant.
   • Add mushrooms if using, cook until they release their juices.
   • Stir in the flour to soak up the fat and thicken the filling.
   • Slowly pour in the chicken stock while stirring to avoid lumps.
   • Add the cream and herbs, simmer gently until thick and silky.
   • Fold in the shredded chicken and season with salt and pepper.

2. Assemble The Pie

   • Preheat the oven to 200°C (about 400°F).
   • Roll out the puff pastry on a floured surface.
   • Spoon the filling into a pie dish or ovenproof dish.
   • Cover with the pastry, sealing the edges well.
   • Brush the top with beaten egg for a golden finish.
   • Cut a small slit on top to allow steam to escape.

3. Bake

   • Place in the oven and bake for 25-30 minutes until pastry is puffed and golden.
   • Let it rest for 5 minutes before serving – that’s when the flavors settle beautifully.

Ingredient Science Spotlight

What’s going on behind the scenes in this pie? A little kitchen chemistry that makes it so delicious:

• Flour and Fat Interaction: When you add flour to the hot fat in the pan, it forms a roux. This is the base for your sauce, thickening it without lumps.
• Puff Pastry Magic: Puff pastry rises because of the layers of butter and dough. As it bakes, the water in the butter turns to steam, creating those signature flaky layers.
• Cream’s Role: The cream adds richness and smoothness. It also helps balance the acidity from the chicken stock and herbs, creating a harmonious filling.
• Herbs: Fresh herbs don’t just add aroma, they release oils and compounds that brighten the entire dish, making every bite more vibrant.

Expert Tips

From my own trials and Jamie’s guidance, here are some tips to elevate your pie:

• Don’t Overfill: Too much filling can make the pastry soggy. Keep it balanced for a crisp crust.
• Chill the Pastry: If you have time, chill the assembled pie before baking. It helps keep the layers distinct and the pastry flaky.
• Use Cold Butter: If you’re making pastry from scratch, cold butter is essential for that perfect puff.
• Add a Splash of White Wine: A tiny bit when cooking veggies adds depth and complexity to the filling.
• Fresh Herbs Last: Add fresh herbs at the end of cooking to keep their flavor fresh and bright.

Recipe Variations

One of the best things about this pie is how adaptable it is. Here are some ways I’ve tweaked it:

• Vegetarian Version: Swap chicken for roasted butternut squash or mixed mushrooms with veggie stock.
• Spicy Kick: Add a teaspoon of smoked paprika or chili flakes to the filling for warmth.
• Cheese Addition: Sprinkle some grated cheddar or Parmesan into the filling for a cheesy twist.
• Different Pastry: Use shortcrust for a sturdier, denser base or even filo for a lighter, crispier texture.
• Extra Veggies: Toss in peas, sweetcorn, or spinach to boost the veggie factor and color.

Final Words

I can’t stress enough how this pie transforms leftovers into a star meal. It’s comforting but sophisticated. Simple ingredients but complex flavors. And most importantly, it saves food from going to waste in the most delicious way possible.

Every time I make it, I’m reminded that great cooking isn’t about fancy ingredients – it’s about love, care, and a little kitchen magic.

FAQs

How Do I Make Jamie Oliver’s Leftover Roast Chicken Pie?

Start by shredding the leftover chicken. Mix it with veggies like peas, carrots, and onions. Add a creamy sauce, season, and then top with puff pastry. Bake until golden.

Can I Use Other Meats Instead Of Chicken?

Yes! You can use leftover turkey, pork, or beef. Just adjust the seasoning to suit the meat.

What Type Of Pastry Should I Use For The Pie?

Jamie recommends puff pastry for a crispy, flaky top, but shortcrust works too if you prefer a sturdier base.

How Long Should I Bake The Pie For?

Bake at 200°C (400°F) for about 25-30 minutes, or until the pastry is golden and crispy.

Can I Prepare The Pie Ahead Of Time?

Yes, you can prepare it and keep it in the fridge for up to a day. Just pop it in the oven when you’re ready.

What Vegetables Can I Add To The Filling?

Peas, carrots, and leeks are popular choices, but you can also add mushrooms, spinach, or sweetcorn for extra flavor.

Do I Need To Cook The Filling Before Putting It In The Pie?

Yes, cook the filling ingredients together before adding them to the pastry. It ensures the flavors meld and the filling is hot.

Can I Make The Pie With Frozen Chicken?

Yes, you can use cooked chicken that’s been frozen, but make sure it’s fully thawed before using it.

What Sauce Is Used For The Pie?

The filling is typically made with a creamy sauce, often a mix of butter, flour, milk, and chicken stock.

Can I Freeze The Pie After It’s Baked?

Definitely! Let it cool completely before freezing. Reheat in the oven when you’re ready to enjoy it.