By Jamie Olivier
This easy chicken pie recipe is perfect with green and mash, it’s a great winter warmer.
Watch how-to video 👇🏻
(Adapted from Jamie’s 30-Minute Meals)
500g free-range chicken (you can use breast or thigh)
a knob of butter
1 bunch of spring onions
150g button mushrooms
1 heaped tsp plain flour (plus extra for dusting)
2 tsp English mustard
1 tbsp creme fraiche
300ml chicken stock
a few sprigs of thyme
1/2 a nutmeg, grated
1 sheet of pre-rolled puff pastry
salt & pepper
extra virgin olive oil.
🍾 Pre-heat the oven to 200 degree C. Chop up the button mushroom and spring onions and slice the chicken into strips or bite-sized chunks.
🍾 Heat a lug of olive oil and a knob of butter in a heavy-based pan over a medium heat. Add the chicken and cook for a few minutes. Add the mushrooms and spring onions to the pan with a tablespoon of plain flour and give it all a good stir. Mix in two teaspoons of English mustard, a generous tablespoon of creme fraiche and 300ml of good chicken stock (though I have used a stock pot and it was fine). Finally add some picked thyme leaves and a good grating of nutmeg, season with sea salt and pepper. Leave simmering on the stove whilst you sort out your pastry.
🍾 Sort out your pastry simply mean get it out of the fridge and unroll onto a dry lightly floured work surface. Using a knife, lightly criss-cross the surface.
🍾 Once your chicken filling has thickened up slightly, tip it into a ovenproof baking dish slightly smaller than the sheet of pastry. Cover the filling with the sheet of pastry; don’t worry about the edges, just tuck them in around the filling.
🍾 Lightly beat the egg with a fork, then brush it over the top of the pie.
🍾 Bake on the top shelf of the oven for around 15 minutes, or until gorgeously browned.
🍾 If you want to go all the way Jamie, serve alongside peas and smashed carrots.