I remember the first time I tried Jamie Oliver’s Chicken Filo Pie. I was in my tiny kitchen, juggling a half-empty fridge and a craving for something warm and comforting. The smell of the chicken cooking with herbs made me pause and just take it all in. That first bite was a revelation-crispy filo, tender chicken, creamy filling, all in perfect harmony. It felt like a hug from the inside.
This pie is more than just food. It’s about the joy of cooking, the satisfaction of layering flavors, and the magic of transforming simple ingredients into something extraordinary. If you’ve ever been intimidated by pies, this recipe will show you that it’s approachable, fun, and rewarding.
Jamie Oliver’s Chicken Filo Pie Recipe
Jamie’s Chicken Filo Pie is one of those recipes that balances elegance with simplicity. It’s got flaky pastry, creamy chicken filling, and enough herbs to make your kitchen smell like a countryside garden.
Here’s why it’s special:
- Filo pastry gives it a delicate crunch unlike regular pie crust.
- The filling is creamy but not heavy.
- It’s flexible-perfect for leftover chicken or fresh cuts.
- You get to practice layering flavors and textures.
This is the kind of recipe that makes you feel like a chef without needing a Michelin kitchen.
Ingredients Needed
I always start by laying everything out on the counter. It feels like prepping for a mini culinary adventure. Here’s what you’ll need:
- 1 whole cooked chicken or 2-3 chicken breasts, shredded
- 2 onions, finely chopped
- 2-3 cloves garlic, minced
- 150ml double cream or crème fraîche
- 200g frozen peas or sweetcorn
- 1-2 sprigs fresh thyme or rosemary
- 250g filo pastry sheets
- 50g butter, melted
- 100g grated cheese (optional, cheddar or mozzarella works best)
- Salt and black pepper to taste
- Olive oil for frying
These ingredients may look simple but each plays a critical role in creating the perfect pie experience.
How To Make Jamie Oliver’s Chicken Filo Pie
The first time I made this pie, I felt like I was performing a small symphony-each step mattered. Here’s how you do it:
- Preheat your oven to 200°C / 400°F.
- Cook the chicken if not pre-cooked. Shred it into bite-sized pieces.
- Sauté onions and garlic in olive oil until soft and golden.
- Mix the chicken with cream, herbs, peas, and cheese. Season with salt and pepper.
- Prepare the filo pastry: brush each sheet lightly with melted butter, layering them gently in a pie dish.
- Add the chicken mixture into the pastry base.
- Top with more filo sheets, brushing each with butter. Tuck in the edges for a neat finish.
- Bake for 25-30 minutes until golden and crispy.
- Let it rest for 5 minutes before serving.
The first time I pulled it from the oven, the golden crunch and creamy center made me realize patience in cooking is worth every second.
Ingredient Science Spotlight
Here’s a secret: the magic of this pie isn’t random-it’s chemistry.
- Filo pastry: thin layers trap air and steam while baking, creating a crispy, flaky texture.
- Cream or crème fraîche: adds fat, which coats proteins and prevents the chicken from drying out.
- Butter: browns the filo and enhances flavor via the Maillard reaction.
- Peas and herbs: not just flavor-they add moisture and subtle aromatics that balance richness.
Understanding the science makes cooking more fun. It explains why skipping steps can change everything.
Expert Tips
From my own experiments and a little trial and error:
- Handle filo gently-it tears easily when dry. Keep sheets covered with a damp cloth.
- Use room temperature chicken-cold chicken can cool the filling, affecting baking.
- Don’t overload the pie-too much filling can make the bottom soggy.
- Brush butter generously-helps achieve that golden crunch we all crave.
- Rest before serving-it lets juices settle so the pie slices cleanly.
These small tips make the difference between a good pie and a wow pie.
Recipe Variations
I love tweaking recipes. Here are some ways to make this pie your own:
- Vegetarian twist: replace chicken with roasted vegetables or mushrooms.
- Cheesy explosion: add a mix of cheeses like Gruyère or Parmesan.
- Spicy version: sprinkle chili flakes or use smoked paprika in the filling.
- Herb swap: experiment with basil, tarragon, or sage for unique flavors.
- Mini pies: make individual servings using muffin tins for fun presentation.
Each variation teaches you how ingredients interact, so don’t be afraid to experiment.
Final Words
Making this pie is more than following a recipe-it’s a journey. From prepping the ingredients to hearing the golden crust crack when slicing, every step is a small victory. It’s a dish that impresses guests but also nourishes your own soul.
I often make it for lazy Sundays or special family dinners. It’s versatile, satisfying, and just a little indulgent.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Chicken Filo Pie?
You’ll need chicken breasts, filo pastry, onions, garlic, spinach, cream, and a few herbs like thyme and rosemary.
Can I Make Jamie Oliver’s Chicken Filo Pie Ahead Of Time?
Yes, you can prepare it and store it in the fridge before baking. Just make sure to bake it on the day you plan to serve it.
How Do I Get The Filo Pastry Crispy In Jamie Oliver’s Chicken Filo Pie?
Brush each layer of filo pastry with melted butter or oil before layering. This ensures a crispy golden crust.