Name: Jamie Oliver Leftover Roast Chicken Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: British
Ingredients: 500g (1 lb) leftover roast chicken, shredded; 2 tablespoons olive oil or butter; 1 onion, finely chopped; 2 garlic cloves, minced; 2 carrots, diced; 2 celery sticks, chopped; 200g (7 oz) mushrooms, sliced; 2 tablespoons plain flour; 500ml (2 cups) chicken stock; 150ml (½ cup) double cream; 1 teaspoon Dijon mustard (optional); 1 sheet of ready-made puff pastry; 1 egg, beaten (for egg wash); Salt and freshly ground black pepper to taste; Fresh thyme or parsley, finely chopped (optional, for garnish)

Description

Jamie Oliver’s Leftover Roast Chicken Pie combines shredded roast chicken, vegetables, and a creamy sauce, all encased in a golden puff pastry crust. It’s an easy and versatile recipe, perfect for repurposing leftovers into a hearty main course.

Ingredients

Scale

- 500g (1 lb) leftover roast chicken, shredded

- 2 tablespoons olive oil or butter

- 1 onion, finely chopped

- 2 garlic cloves, minced

- 2 carrots, diced

- 2 celery sticks, chopped

- 200g (7 oz) mushrooms, sliced

- 2 tablespoons plain flour

- 500ml (2 cups) chicken stock

- 150ml (½ cup) double cream

- 1 teaspoon Dijon mustard (optional)

- 1 sheet of ready-made puff pastry

- 1 egg, beaten (for egg wash)

- Salt and freshly ground black pepper to taste

- Fresh thyme or parsley, finely chopped (optional, for garnish)

Instructions

- Step 1: Sauté the Vegetables
  - - Heat olive oil or butter in a large skillet over medium heat.
  - - Add the chopped onion, garlic, carrots, and celery. Sauté for 5-7 minutes until softened.
  Step 2: Add the Chicken and Mushrooms
  - - Stir in the sliced mushrooms and cook for 3-4 minutes until softened.
  - - Add the shredded leftover roast chicken and mix well to combine.
  Step 3: Make the Creamy Sauce
  - - Sprinkle the flour over the chicken and vegetables, stirring constantly for 2 minutes to coat everything evenly.
  - - Gradually pour in the chicken stock, stirring well to avoid lumps, and simmer for 5-7 minutes until thickened.
  - - Stir in the double cream and Dijon mustard (if using) and season with salt and pepper to taste. Let the filling cool slightly.
  Step 4: Assemble the Pie
  - - Preheat your oven to 200°C (400°F) or 180°C (350°F) for fan ovens.
  - - Pour the chicken mixture into a baking dish.
  - - Roll out the puff pastry sheet and place it over the filling, trimming any excess. Press the edges with a fork to seal and make a few small slits on top to allow steam to escape.
  - - Brush the pastry with beaten egg for a golden finish.
  Step 5: Bake the Pie
  - - Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is puffed and golden brown.
  Step 6: Serve and Enjoy
  - - Allow the pie to cool for a few minutes, then slice and serve with your favorite sides.