Jamie Oliver's quick and easy one-pan chicken pie recipe that's ready in 30 minutes
by Nicola Roy, Nicola Roy · DevonLiveThere's nothing quite like a hearty pie to provide comfort when the weather is chilly and all you want to do is snuggle up on the sofa.
With an array of flavour combinations available, it's never a challenge to discover a new recipe - though sticking with the classics never disappoints.
Chicken and mushroom pie is a quintessential dish during the colder months, and according to celebrity chef Jamie Oliver, it's also incredibly simple to prepare.
READ MORE: Mary Berry's double cheese pasta bake is the ultimate comfort food - recipe
His one-pan recipe can be whipped up in just 30 minutes, and it's bound to become your "go-to on winter nights when all you want is a filling, feel-good dinner", reports the Daily Record.
Without any complex ingredients, it's perfect for rustling up when you're after something quick, delicious and warming for those frosty evenings. Here's everything you need to create it.
Chicken and mushroom pie
Ingredients
- 500g free-range skinless boneless chicken thighs
- olive oil
- 1 bunch of spring onions
- 320g mixed mushrooms
- 320g sheet of ready-rolled puff pastry
- 600ml semi-skimmed milk
- 1 heaped tablespoon plain flour
- 1 tablespoon wholegrain mustard
- 80g mixed bag of watercress, spinach & rocket
Method
- Preheat the oven to 200°C/400°F/gas 6. Chop the chicken into 3cm chunks and place in a 30cm non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil, stirring regularly. Trim the spring onions, chop into 1cm lengths and add to the pan. Trim and tear in the mushrooms. Cook for 10 minutes, or until golden, stirring regularly.
- Meanwhile, unroll the pastry sheet on its paper and score a 3cm border around the edge, then very lightly score a large criss-cross pattern across the inner section. Brush with a little milk, then place the pastry, still on its paper, directly on the middle shelf of the oven to cook for 17 minutes, or until golden, risen and cooked through.
- Stir the flour into the pan for one minute, then gradually stir in the milk. Simmer on a medium heat until the pastry is done, stirring occasionally, and loosening with extra splashes of milk, if needed. Turn the heat off, stir through the mustard and half of the leaves, then season to perfection.
- Remove the pastry from the oven, leave to cool slightly, then transfer to a serving board, discarding the paper. Use a sharp knife to cut round the border, cutting through the top few layers of pastry only. Use a fish slice to carefully lift up and remove the inner section, leaving a layer of pastry at the bottom. Pile in the remaining leaves and filling, then put the lid back on, slice and serve.