Nothing says comfort food quite like a delicious pie, especially when the weather is cold and all you want to do is curl up on the couch.
With so many flavour combinations out there, it’s never too hard to find a new recipe – although you really can’t go wrong with the classics.
Chicken and mushroom pie is a real staple dinner during the colder months, and it’s also very easy to make, according to celebrity chef Jamie Oliver.
His one-pan recipe is ready in just half an hour, and it will soon become your “go-to on winter nights when all you want is a filling, feel-good dinner”.
With no complicated ingredients, it’s ideal for throwing together when you want something quick and tasty that will really warm you up on those chilly evenings. Here’s everything that you need to make it.
Chicken and mushroom pie
Ingredients
- 500g free-range skinless boneless chicken thighs
- olive oil
- 1 bunch of spring onions
- 320g mixed mushrooms
- 320g sheet of ready-rolled puff pastry
- 600ml semi-skimmed milk
- 1 heaped tablespoon plain flour
- 1 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 1 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, 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 one 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, leaving a layer of pastry at the bottom. Pile in the remaining leaves and filling, then put the lid back on, slice and serve.