Is there anything more warming on a chilly winters day than a pie. The cold days, wrapped up in scarf & hat and winter woolies…days like we have had recently, with blue sky, hardly a cloud, no wind but freezing cold, I love. The rainy grey days not so much.
This is a great simple recipe for a Chicken Pie from Jamie Oliver’s 30 minute meals – quick to make, tasty and easy! Using ready made puff pastry speeds the whole process up – you could make your own obviously but on a weekday evening, after work, speed is of the essence. With this pie, it just has a pastry topping rather than being encased in pastry which makes it a little lighter.
This recipe serves 4 – amend as needed… I deviated from the official recipe by including broccoli also in mine!
- 4 x chicken breasts (no skin)
- 4 spring onions
- 150g button mushrooms
- 150g brocolli florets
- 1 tbsp (heaped) plain flour
- 2 tsp mustard (English)
- 1 tbsp (heaped) creme fraiche
- 300ml chicken stock
- a couple sprigs fresh thyme
- nutmeg (grated)
- knob of butter
- olive oil
- 1 sheet puff pastry
- 1 egg
Preheat the oven to 180. Cut the chicken into strips. Olive oil and butter in a hot large pan, add chicken and cook for around 3-4 minutes. Trim the spring onions, slice the mushrooms and add to the pan with the broccoli florets and flour. Stir and add the English mustard and creme fraiche with the chicken stock. Stir well. Add the thyme leaves, grated nutmeg and good pinch of salt & pepper and leave to simmer.
Dust a clean surface with flour and unroll the sheet of puff pastry. Lightly score it. Take the pan of chicken off the heat and tip into an ovenproof baking dish. Cover the filling with the pastry, tuck at the edges. Beat the egg and brush it over the top of the pie.
Put into the oven and cook for around 20 minutes until golden.
A tip: I often make the pie filling on a Sunday afternoon, then when I get home from work Monday evening I just add it to the baking dish and pop the pastry on top at that stage to cook it.