As the evenings grow colder, nothing beats the comfort of a steaming chicken pie. As comforting as a hug on a plate, break through the pastry to find heartwarming soul food hidden inside.
Celebrity chef Jamie Oliver is well known for his family-friendly recipes, sharing our love for hearty fillings topped with pastry. His Chicken and Mushroom Puff Pie is ready in just over half an hour, making it perfect for chilly evenings craving comfort food.
Jamie said: “This one-pan recipe will soon become your go-to on winter nights when all you want is a filling, feel-good dinner.”
This hearty pie is not just a treat for your taste buds, it also packs a nutritious punch with 39.8 grams of protein. For those who prefer a vegetarian twist, Jamie said: “Simply ditch the chicken and ramp up the mushrooms.”
He describes the recipe as “not too tricky” and perfect for serving up to four people, possibly accompanied by some velvety mashed potatoes.
Here’s how to rustle it up:
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
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 one 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 (don’t cut all the way through), 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 1 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 (like a lid), leaving a layer of pastry at the bottom. Pile in the remaining leaves and filling, then put the lid back on, slice and serve.
