JAMIE OLIVER'S ‘FEEL-GOOD' CHICKEN PIE RECIPE CAN BE COOKED FROM SCRATCH IN 30 MINUTES

There is nothing better than comfort food on a cold rainy day, and baking a chicken pie is easier than you think as long as you have the right recipe.

Jamie Oliver has shared his chicken and mushroom pie recipe in his cookbook Simple One Pan Wonders which is made with a creamy sauce and topped with crispy golden puff pastry.

He said: "This one-pan recipe will soon become your go-to on nights when all you want is a filling, feel-good dinner."

This is the perfect dinner to make during the week as it is easy to prepare and can be cooked from scratch in only 30 minutes, plus is filled with healthy vegetables despite being a hearty dish.

Plus, this chicken pie's rich and delicious filling is all cooked in one pan, which can help save you time on the washing up.

How to make Jamie Oliver's chicken and mushroom puff pie

Ingredients

500g of boneless chicken thighs
320g of mushrooms
320g sheet of ready-rolled puff pastry
80g of watercress, spinach and rocket
600ml of semi-skinned milk
One bunch of spring onions
One heaped tablespoon of plain flour
One tablespoon of wholegrain mustard
Olive oil

Kitchen equipment needed:

Non-stick frying pan

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Instructions

Preheat the oven to 200C or Gas Mark 6.

Slice the chicken into three-centimetre chunks and then place it in the frying pan along with one tablespoon of olive oil. Cook on a medium-high heat, making sure to stir regularly so the chicken is cooked evenly.

Next, trim the spring onions and cut into one-centimetre lengths and then add them along with the mushrooms to the frying pan. Cook for 10 minutes and continue to stir.

While the vegetables are cooking, unroll the puff pastry sheet on its border and lightly score a three-centimetre border around the edges, making sure not to cut all the way through.

Then, lightly score a large criss-cross pattern across the inner section of the puff pastry, brush it with a little milk and then place the pastry, still on its paper, into the middle shelf of the oven to cook for 17 minutes or until golden and risen.

Stir in the flour into the chicken and mushroom mixture and then also slowly stir in the milk to the pan. Then, simmer the pan on a medium heat until the pastry is cooked, then take off the heat and add the mustard and half the rocket leaves.

Once ready, remove the pastry from the oven and leave to cool slightly for a few minutes and then peel off the paper and transfer to a serving board.

Use a sharp knife to carefully cut around the border of the pastry and cut through the first top layers to make a lid.

Place the filling and remaining rocket leaves into the pastry, add the pastry lid back on and your delicious chicken pie is ready to serve.

2024-04-24T10:40:39Z dg43tfdfdgfd