There is nothing better than a comforting weekday meal. But what is your go-to?
Are you more of a pasta carbonara, hotpot or pie kind of person?
Well, this recipe from chef Jamie Oliver is sure to make you feel all warm and happy inside. Despite, summer being around the corner and the British weather being so unpredictable this recipe hits the spot for rainy days.
The chef’s chicken and puff pie recipe is served with peppery greens, mustard, spring onions and a crispy pastry lid. Even better it is quick and easy cook.
According to the chef’s website, it reads: “This one-pan recipe will soon become your go-to on winter nights when all you want is a filling, feel-good dinner.”
The dish serves four people and cooks in just over 30 minutes. Meanwhile, for vegetarians, you can swap the chicken and extra mushrooms instead.
How to make Jamie Oliver’s chicken and puff pie recipe:
Ingredients
500g free-range skinless boneless chicken thighs
olive oil
One bunch of spring onions
320g of mixed mushrooms
320g sheet of ready-rolled puff pastry
600ml of semi-skimmed milk
One heaped tablespoon of plain flour
One tablespoon of wholegrain mustard
80g mixed bag of watercress, spinach & rocket
Method
Firstly, you will need to preheat the oven to 200°C/400°F/gas 6.
Make sure to chop the chicken into 3cm chunks and place them in a 30cm non-stick frying pan on medium-high heat with a tablespoon of olive oil. You will need to stir this regularly to stop it from sticking.
Next, trim the spring onions and chop them into 1cm lengths before adding them to the pan. Trim and tear the mushrooms. Cook them for 10 minutes, or until they have turned a golden colour. Make sure to stir them regularly.
Next, unroll the pastry sheet on its paper and score a 3cm border around the edge (don’t cut all the way through).
Then very lightly score a large criss-cross pattern across the inner section. Brush the pastry with some milk and then place the pastry, still on its paper, directly on the middle shelf of the oven to cook for 17 minutes. Make sure this has turned a golden colour again as well as being risen and cooked through.
Meanwhile, stir the flour into the pan for one minute and slowly stir in the milk. Let this simmer on medium heat until the pastry is done stirring occasionally. You can loosen the mixture with splashes of milk but only if it is needed.
Next, turn the heat off and stir through the mustard and half of the leaves. Make sure to season this to your liking.
Remove the pastry from the oven and leave to cool slightly. Transfer this to a serving board, and discard the paper.
Next, use a sharp knife to cut around the border. Make sure to cut through the top few layers of the pastry only.
You can use a fish slice to lift and remove the inner section (like a lid). You can leave a layer of pastry at the bottom. Then add in the remaining leaves and filling, then put the lid back on, slice and serve.
