As the weather starts to cool down, our cravings for warm and comforting meals increase. Jamie Oliver’s chicken and mushroom puff pie is the perfect answer, offering a delicious family dinner that can be whipped up in just half an hour!
According to Jamie himself, this recipe is “not too tricky to make” and serves four people. He explains on his website, “This one-pan recipe will soon become your go-to on winter nights when all you want is a filling, feel-good dinner.”
This versatile dish can even be adapted for vegetarians by simply swapping the chicken for additional mushrooms.
Here’s what you’ll need for Jamie Oliver’s Chicken and Mushroom Puff Pie:
* 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:
1. Preheat your oven to 200°C (400°F) or gas mark 6.
2. 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.
3. Slice the spring onions into 1cm pieces and add them to the pan. Trim and tear the mushrooms into pieces and add those as well.
4. Cook everything for about 10 minutes, stirring regularly, until the chicken and vegetables are golden brown.
5. While the chicken mixture 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.
6. 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.
7. 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.
8. 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.
9. Fill the pastry with the remaining greens and the chicken mixture, then place the lid back on.
10. Slice and serve! Enjoy this delicious and comforting meal!
