When the weather starts to cool down again, warming comfort recipes quickly return to our kitchens.
Try Jamie Oliver’s chicken and mushroom pie for a delicious family dinner that’s ready in half an hour.
According to a celebrity chef, this recipe is not too difficult to make and makes four servings.
She explained on her official website, “This one-pan recipe will soon become your favorite on winter nights when you just want a filling, feel-good dinner.”
If desired, this dish can be made vegetarian by replacing the chicken with more mushrooms.
How to make Jamie Oliver’s Chicken and Mushroom Pie
Ingredients
500 g of free range skinless boneless chicken thighs
olive oil
One bunch of spring onions
320 g mixed mushrooms
320g sheet of pre-rolled puff pastry
600 ml skimmed milk
One heaped tablespoon of plain flour
One tablespoon of whole grain mustard
80g mixed bag of watercress, spinach and arugula
Instructions
Preheat the oven to 200°C or gas mark 6. Cut the chicken into 3cm pieces and heat a tablespoon of olive oil in a 30cm non-stick frying pan over a medium heat. Add the chicken, stirring often.
Cut the spring onions into one cm pieces and add them to the pan. Also cut 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.
Roll the dough sheet on the baking paper during cooking. Make a 3 cm border around the edges without cutting all the way through the dough. Lightly slice a criss-cross pattern on the inside.
Lubricate the surface with mild milk and place the dough still on the baking paper on the middle shelf of the oven. Bake for 17 minutes or until golden brown, puffed and fully cooked.
Meanwhile, stir the flour into the pan and cook for a minute. Gradually add the milk while stirring. Let it boil on medium heat until the dough is ready, stirring occasionally and adding milk if necessary to achieve the right consistency.
When the dough is ready, take the pot off the heat and stir in the mustard and half of the greens. Adjust spices to taste.
When the dough has cooled slightly, transfer it to a serving board and discard the baking paper. With a sharp knife, cut around the fluted border and cut only the top layers of the dough. Carefully lift out the inside with a fish slice, like removing the lid, and set it aside.
Fill the dough with the remaining greens and chicken mixture and put the lid back on. Slice and serve.
