The first time I made Jamie Oliver’s Chicken Filo Pie, it was on a cold, rainy weekend. I was craving something warm, comforting, and a little bit special. I’d seen the recipe floating around for a while but never had the time to try it. So, I decided to get in the kitchen and give it a shot. The smell of the chicken, herbs, and buttery filo pastry filled my kitchen, and I instantly knew I’d found a winner.
This recipe is everything you want in a meal: hearty, savory, with layers of texture and flavor. It’s one of those dishes that feels fancy but is surprisingly easy to pull off. If you’re looking for something that brings a bit of excitement to the dinner table while being relatively simple, this is the one to try.
Jamie Oliver’s Chicken Filo Pie Recipe
When I think of Jamie Oliver’s Chicken Filo Pie, I remember how easily it all came together, and yet how satisfying it was when I took the first bite. It’s a balanced dish – the filling is tender and creamy, while the filo pastry brings that crispy crunch. Jamie’s approach makes it feel approachable, yet the result is anything but basic. Here’s how you can recreate this simple, flavorful pie in your own kitchen.
Ingredients Needed
For this pie, you’ll need ingredients that you probably already have in your kitchen, with a few key additions to make it extra special. Here’s what you’ll need:
- Chicken: I usually go with boneless, skinless chicken breasts. But thighs work too if you prefer a richer, juicier filling.
- Filo Pastry: The star of the show! Filo gives the pie its signature crunch and golden brown top.
- Butter: A must for brushing the filo and creating layers of crispy goodness.
- Cream Cheese: Adds richness to the filling.
- Garlic: I love adding garlic to pretty much every savory dish, and it really enhances the flavor of the chicken filling.
- Leeks: They add a subtle sweetness and work perfectly with the creamy filling.
- Herbs: Fresh thyme, rosemary, and parsley give a fresh, earthy flavor.
- Stock: Chicken stock (homemade or store-bought) is used for that lovely, savory base.
How To Make Jamie Oliver’s Chicken Filo Pie
Making this pie is as easy as layering up the ingredients. Here’s a quick step-by-step guide:
- Cook the Chicken: Start by gently frying your chicken. Add a bit of oil, season with salt and pepper, and cook until golden brown. Once it’s done, shred the chicken into bite-sized pieces.
- Prepare the Filling: In the same pan, sauté garlic and leeks. Add a splash of chicken stock and let the leeks soften. Then, stir in some cream cheese, herbs, and shredded chicken. Let it all come together into a creamy, savory mixture.
- Assemble the Pie: Take your filo pastry and layer it in your baking dish. Brush each sheet with melted butter to get that crispy, golden effect. Add a few layers, then pour in the creamy chicken filling. Cover the top with more buttered filo sheets until you’ve got a crispy pie crust.
- Bake: Pop the pie into the oven and bake for about 25-30 minutes, until the filo is golden and the filling is bubbling.
Ingredient Science Spotlight
I always find it fascinating how ingredients work together in a recipe, especially when you see how they affect texture and flavor. Here’s the breakdown:
- Filo Pastry: This thin, paper-like pastry crisps up beautifully when buttered and baked. Its delicate layers give that satisfying crunch, contrasting perfectly with the creamy filling. The butter helps create the golden color and flakiness.
- Chicken: Chicken breast is lean, but when shredded, it absorbs the flavors of the filling ingredients. It stays tender and moist because of the creamy sauce that coats it. The richness of the cream cheese helps balance out the natural savoriness of the chicken.
- Leeks: Leeks belong to the onion family but are milder in flavor. They break down easily when cooked, adding a gentle sweetness to the dish. This makes them a perfect match for the rich, creamy chicken filling.
- Herbs: Fresh herbs like thyme and rosemary have strong aromatic oils that are released during cooking. Their woodsy, earthy notes balance out the richness of the dish.
Expert Tips
Here are a few tips that I wish I’d known the first time I made this pie:
- Don’t Overfill: It’s tempting to pack in a ton of filling, but the pastry needs space to bake properly. Too much filling can lead to soggy pastry.
- Layer the Filo Well: The key to crispy pastry is layering. Make sure to brush each layer of filo with butter, and don’t skimp on the butter!
- Let the Pie Rest: After baking, let the pie sit for about 5-10 minutes. This allows the filling to set, making it easier to cut and serve.
Recipe Variations
One of the things I love most about this recipe is how adaptable it is. Here are some ideas to tweak it based on what you have or what you’re in the mood for:
- Add Vegetables: Try adding spinach, peas, or even mushrooms to the filling. It’ll make the pie even heartier.
- Swap Proteins: If you prefer turkey or even pork, feel free to swap out the chicken. You could also make this with leftover roast chicken to save time.
- Cheese Twist: If you love cheese, add some grated cheddar or parmesan to the filling for an extra layer of flavor.
- Spicy Kick: Add a bit of chili powder or cayenne pepper for a spicy version of the pie. It adds an exciting twist to the classic.
Final Words
What makes Jamie Oliver’s Chicken Filo Pie so satisfying is how simple it is to make but how complex it feels in flavor. It’s that perfect balance of comforting and fancy, which makes it great for both weeknight dinners and special occasions. The layers of filo give that crispy texture, while the creamy chicken filling makes every bite comforting and full of flavor.
FAQs
Can I Make Jamie Oliver’s Chicken Filo Pie In Advance?
Yes, you can prepare the pie up to the point of baking. Cover it and refrigerate. When ready, bake it straight from the fridge, adding a bit more time if needed.
What Can I Use If I Don’t Have Filo Pastry?
You can use puff pastry instead. It’ll give a slightly different texture but still delicious.
Can I Substitute Chicken In This Recipe?
You can easily swap chicken for turkey or even use leftover roast chicken for a quicker version.