Growing up, my mom was a huge fan of repurposing leftovers. It was always a challenge to make the same meal feel fresh. I remember when we had a leftover roast chicken, she would work her magic, turning it into something completely new. One of my all-time favorites was the Leftover Roast Chicken Pie. She would sneak in a variety of flavors, making every bite feel like it was made from scratch.
That’s when I came across Jamie Oliver’s Leftover Roast Chicken Pie recipe. It hit the mark in ways that brought back those warm memories. The way he combines simple ingredients into a hearty, comforting pie really shows how leftovers can shine. Whether you’re trying to reduce food waste or just don’t feel like cooking something new from scratch, this recipe will be your new go-to.
Jamie Oliver’s Leftover Roast Chicken Pie Recipe
This is not just a pie. It’s the ultimate comfort food, transforming what could be a mundane leftover into a dish that feels special. The recipe uses ingredients that you probably already have in your fridge. Yet, the result is something that tastes like you spent hours in the kitchen.
When I first tried making it, I was a bit skeptical. Could leftovers really turn into something this delicious? The short answer is: absolutely. Jamie’s approach makes everything simple, and the end result is a cozy, flaky, savory pie that you’ll crave for days.
Here’s how to do it:
Ingredients Needed
- 1 leftover roast chicken – shredded
- 2 tablespoons olive oil
- 1 onion – finely chopped
- 2 cloves garlic – minced
- 2 carrots – diced
- 1 cup frozen peas
- 1 cup chicken stock
- 1/2 cup milk
- 2 tablespoons flour
- 1 teaspoon dried thyme
- 1/2 teaspoon mustard powder (optional)
- 2 sheets puff pastry
- 1 egg – for egg wash
- Salt and pepper – to taste
How To Make Jamie Oliver’s Leftover Roast Chicken Pie
This is one of those recipes where you throw everything together and end up with magic. Here’s the step-by-step process:
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Prep The Filling
- Heat olive oil in a large pan. Add the onions and garlic. Sauté until soft and fragrant.
- Toss in the diced carrots and cook for about 5 minutes until they start to soften.
- Add the shredded leftover chicken, frozen peas, and thyme. Stir to combine.
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Make The Sauce
- Sprinkle the flour over the mixture, stirring to coat. This helps thicken the filling.
- Gradually pour in the chicken stock and milk, stirring constantly to avoid lumps.
- Let the mixture simmer for 10-15 minutes until it thickens and becomes creamy.
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Assemble The Pie
- Preheat your oven to 200°C (about 400°F).
- Roll out one sheet of puff pastry and line the base of a pie dish. Make sure the edges overhang slightly.
- Pour the chicken mixture into the dish, smoothing it out.
- Place the second sheet of puff pastry over the top. Trim any excess and pinch the edges together to seal.
- Brush the top with a beaten egg for a golden, crispy crust.
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Bake And Enjoy
- Bake the pie in the oven for 20-25 minutes until golden brown and crisp. Let it cool for a few minutes before serving.
Ingredient Science Spotlight
The Magic Of Puff Pastry
Puff pastry is a work of science, and it’s fascinating. The layers of dough and butter puff up in the oven because of steam. That steam pushes the layers apart, creating the crispy, airy texture we love. It’s this texture that makes the pie feel indulgent without being heavy.
Flour And Stock
Flour acts as a thickening agent for the filling. It combines with the liquid from the stock and milk to create a creamy texture that binds everything together. Without this step, the filling would be too runny, and you’d end up with a soggy bottom.
Chicken Stock Vs. Milk
Stock brings depth to the flavor of the pie. It’s rich and savory, making the chicken taste even more intense. The milk adds creaminess, but it’s the stock that gives that distinct savory flavor.
Expert Tips
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Use Cold Pastry
When working with puff pastry, make sure it’s cold before handling. This ensures it puffs up properly in the oven.
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Get Creative With Fillings
If you don’t have peas or carrots, substitute them with any veggies you have. Mushrooms, spinach, or even potatoes work wonderfully in this recipe.
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Leftover Turkey Works, Too
You can substitute chicken for turkey if you have leftovers from Thanksgiving or Christmas. The flavors pair just as well.
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Seasoning Matters
Taste your filling before sealing up the pie. You may want to add a bit more salt, pepper, or herbs depending on the flavor of your chicken.
Recipe Variations
- Spicy twist: Add a teaspoon of curry powder or chili flakes to the filling for a spicier version. The creaminess of the filling will balance the heat perfectly.
- Herb-packed version: Swap thyme for rosemary or sage. These herbs bring an earthy aroma that works wonders with the chicken.
- Vegetarian pie: Omit the chicken and add more vegetables like butternut squash, sweet potato, or cauliflower. You could even add some cheese for richness.
- Cheese lover’s pie: Stir in some grated cheese like cheddar or Gruyère into the filling for extra creaminess and flavor.
Final Words
This pie is the epitome of comfort food. It’s simple, it’s satisfying, and it’s a great way to use up leftovers. Whether you’re serving it on a cozy Sunday or for a midweek dinner, it brings people together. Plus, it’s incredibly versatile. The beauty of this recipe is how forgiving it is, allowing you to experiment and still come out with a dish that feels like a warm hug.
FAQs
Can I Use Other Leftover Meats Instead Of Chicken?
Yes, you can swap the chicken for turkey, beef, or even pork. Just make sure to adjust cooking times for any changes.
How Can I Make The Pie Crust Extra Crispy?
For a crispier crust, brush it with a little butter or olive oil before baking. You can also bake the pie on the bottom rack for more direct heat.
How Long Will The Leftover Roast Chicken Pie Last In The Fridge?
The pie will stay fresh in the fridge for 3-4 days. Just be sure to store it in an airtight container or tightly wrapped.