As the weather begins to cool down again, warming comfort recipes quickly make their way back into our kitchens.
Try Jamie Oliver’s chicken and mushroom puff pie for a delicious family dinner that can be made in half an hour.
According to the renowned chef, this recipe is “not too tricky to make” and makes four servings.
He explained on his official website: “This one-pan recipe will soon become your go-to on winter nights when all you want is a filling, feel-good dinner.”
If desired, this dish can be turned vegetarian by swapping the chicken with more mushrooms.
How to make Jamie Oliver’s chicken and mushroom puff pie
Ingredients
500g free-range skinless boneless chicken thighs
olive oil
One bunch of spring onions
320g mixed mushrooms
320g sheet of ready-rolled puff pastry
600ml semi-skimmed milk
One heaped tablespoon plain flour
One tablespoon wholegrain mustard
80g mixed bag of watercress, spinach & rocket
Instructions
Preheat your oven to 200°C (400°F) or gas mark 6. Cut the chicken into 3cm pieces and heat one tablespoon of olive oil in a 30cm non-stick frying pan over medium-high heat. Add the chicken, stirring frequently.
Slice the spring onions into one cm pieces and add them to the pan. Also, trim and tear the mushrooms into pieces and add them as well. Cook everything for about 10 minutes, stirring regularly, until the chicken and vegetables are golden brown.
While this is cooking, unroll the pastry sheet on its parchment paper. Score a 3cm border around the edges without cutting through the pastry completely. Lightly score a criss-cross pattern within the inner section.
Brush the surface with a little milk and place the pastry, still on its parchment paper, onto the middle shelf of the oven. Bake for 17 minutes or until it’s golden, puffed up, and fully cooked.
In the meantime, stir the flour into the pan and cook for one minute. Gradually add the milk while stirring. Let it simmer on medium heat until the pastry is ready, stirring occasionally and adding extra milk if necessary to achieve the right consistency.
Once the pastry is done, remove the pan from heat and mix in the mustard and half of the greens. Adjust the seasoning to taste.
Once the pastry has cooled slightly, transfer it to a serving board and discard the parchment paper. Use a sharp knife to cut around the scored border, slicing through just the top layers of pastry. Carefully lift off the inner section using a fish slice, like removing a lid, and set it aside.
Fill the pastry with the remaining greens and the chicken mixture, then place the lid back on. Slice and serve.
