Growing up, chicken pot pie always had a certain magic about it. It was the ultimate comfort food, a warm hug on a plate, the kind of dish that made everything feel right in the world. My mom would make it from scratch on chilly Sundays, filling the house with the rich aroma of buttery crust and creamy chicken filling. It was one of those meals that felt like a reward just for making it through the week. But let’s be honest—traditional chicken pot pie is a labor of love. Between making the crust, slow-cooking the filling, and assembling everything just right, it’s not exactly a quick weeknight dinner. That’s where Jamie Oliver comes in.
I stumbled upon Jamie Oliver’s 5 Ingredients concept on one of those nights when I was staring blankly into my fridge, looking for inspiration. I wanted something hearty, something nostalgic, but also something that wouldn’t chain me to the kitchen for hours. Jamie Oliver chicken recipes are known for their simplicity without sacrificing flavor, and his take on a five-ingredient chicken pot pie immediately caught my attention. Could it really be possible to capture the soul of a classic pot pie with just five ingredients? Spoiler alert: it absolutely is.
The first time I made this, I was skeptical. No elaborate roux? No long ingredient list? But then I took a bite—creamy, savory, flaky perfection. It was everything I loved about the chicken pot pie from my childhood, but streamlined for my busy, always-hungry household. Jamie Oliver 30 Minute Meals and Jamie Oliver 15 Minute Meals have always been game-changers, but this simple take on a beloved classic might just be my favorite yet. Let’s get cooking!
Why You’ll Love This Dish
- It’s Ridiculously Easy
You won’t need to roll out dough, whisk up a fancy sauce, or dig through your pantry for obscure ingredients. This is a true dump-and-bake kind of meal, perfect for when you want maximum comfort with minimal effort. - Five Ingredients, Infinite Flavor
Who knew you could make a creamy, hearty, and totally satisfying chicken pot pie with just five ingredients? Jamie Oliver chicken recipes always focus on big flavors with simple elements, and this one delivers in spades. - No-Fuss, No Mess
Traditional chicken pot pie requires a ton of prep and cleanup—chopping veggies, making sauce, rolling dough. But with this version, you’ll have only a handful of dishes to wash. Less cleanup means more time to enjoy your meal. - Flaky, Buttery Pastry Magic
A chicken pot pie is only as good as its crust, and using ready-made puff pastry makes this one golden, crispy, and absolutely divine. No need to knead, roll, or stress about getting it just right—this shortcut does all the work for you. - Perfect for Leftovers
If you happen to have any left (big if), this reheats beautifully. In fact, some might argue it tastes even better the next day, when all the flavors have had time to meld together. - Customizable to Your Taste
Want to add more veggies? Swap out the protein? Make it even creamier? This recipe is endlessly adaptable, making it perfect for picky eaters, dietary preferences, or whatever you have on hand.
Ingredients for the Jamie Oliver 5 Ingredients Chicken Pot Pie:
- 2 skinless, boneless chicken thighs – These are juicier and more flavorful than chicken breasts. If you only have breasts, they’ll work, but thighs give this dish that extra richness.
- 1 sheet of ready-made puff pastry – The key to a perfectly golden, flaky crust without the hassle.
- 1 leek – Mild and slightly sweet, leeks add a lovely depth of flavor.
- 1 heaping tablespoon of crème fraîche – This adds the perfect amount of creaminess without making the filling too heavy.
- 1 cup chicken stock – The backbone of the dish, bringing everything together with a rich, savory flavor.
Equipment You’ll Need
- A large ovenproof skillet or frying pan
- A sharp knife and cutting board
- A rolling pin (optional, for adjusting pastry size)
- A baking tray (just in case of spills)
- A pastry brush (for that perfect golden crust)
Cooking Instructions for the Jamie Oliver 5 Ingredients Chicken Pot Pie
- Preheat & Prep
Set your oven to 400°F (200°C). While it heats up, slice your leek into thin rounds. Chop the chicken thighs into bite-sized pieces. - Cook the Chicken & Leek
In a large ovenproof skillet, cook the chicken over medium heat for about 5 minutes until lightly browned. Add the sliced leek and cook for another 3 minutes until softened. - Make It Creamy
Stir in the crème fraîche and chicken stock, letting everything simmer for a couple of minutes. The sauce should thicken slightly but still be nice and saucy. - Add the Pastry
Roll out your puff pastry just enough to cover the skillet. Drape it over the top, tucking in the edges to create a rustic, cozy look. Use a sharp knife to cut a few small slits on top to let the steam escape. - Bake to Perfection
Pop the skillet into the oven and bake for 15 minutes or until the pastry is puffed up and golden brown. - Serve & Enjoy
Let it cool for a couple of minutes before digging in. The sauce will be hot, but trust me, the wait is worth it!
Notes & Tips
- No Puff Pastry? No Problem!
If you don’t have puff pastry, you can use store-bought pie dough, biscuit dough, or even a sheet of phyllo pastry for a crispier texture. - Want More Veggies?
Toss in some frozen peas, diced carrots, or even mushrooms to bulk up the filling and add extra flavor. - Make It Even Creamier
For a richer filling, you can swap the crème fraîche for heavy cream or add a little bit of cheese for an extra indulgent twist. - Short on Time?
Use pre-cooked rotisserie chicken instead of raw chicken thighs. Just shred it and add it straight to the skillet with the leeks. - Puff Pastry Pro Tip
For extra golden, glossy pastry, brush the top with a beaten egg before baking. This gives it that bakery-perfect shine!
Macronutrients Per Serving
- Calories: 420 kcal
- Protein: 28g
- Carbohydrates: 35g
- Fat: 18g
- Fiber: 2g
- Sodium: 620mg
Bonus Pro Tips for the Recipe
- Let the Pastry Do the Work
Always keep your puff pastry cold before using it. If it gets too warm, it won’t puff up properly in the oven. - Go for Thighs, Not Breasts
Chicken thighs are juicier and more flavorful. If you must use chicken breasts, be sure not to overcook them to avoid dryness. - Make It a One-Pan Wonder
Use an ovenproof skillet so you can cook everything on the stove and pop it straight into the oven. Less cleanup, more convenience! - Add a Dash of Mustard
A teaspoon of Dijon mustard mixed into the filling adds a subtle tangy depth that elevates the dish. - Play with Herbs
Fresh thyme or parsley sprinkled on top just before serving can add a pop of color and a boost of freshness. - Egg Wash for Extra Shine
Brushing the puff pastry with a beaten egg before baking gives it a beautiful golden color and glossy finish.
The Pot Pie Playbook: Q & A
What Should I Serve With This Recipe?
This dish pairs wonderfully with a simple side salad, roasted veggies, or even a bowl of mashed potatoes for extra comfort. If you’re feeling indulgent, serve it with garlic bread to mop up the creamy filling.
Can I Use a Different Protein?
Absolutely! This recipe works well with turkey, rotisserie chicken, or even sautéed mushrooms for a vegetarian twist.
How Do I Make It Even Creamier?
If you prefer an ultra-creamy filling, add an extra tablespoon of crème fraîche or stir in a bit of grated cheese before baking.
Can I Make This Ahead of Time?
Yes! You can prepare the filling in advance and store it in the fridge for up to two days. When ready to bake, just top it with pastry and pop it in the oven.
How Do I Keep the Pastry from Getting Soggy?
Make sure your filling isn’t too watery before adding the puff pastry. You can let it simmer a little longer to reduce excess liquid.
Can I Freeze It?
Yes! Assemble the pot pie but don’t bake it. Wrap it tightly and freeze for up to two months. When ready to eat, bake straight from frozen, adding 10-15 extra minutes to the cooking time.
