Chicken pie is a warming winter dish which is super versatile and simple to make.
Whilst there are many recipes out there, Jamie’s contains peppery greens, spring onions and a crisp pastry lid.
The recipe notes 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 recipe serves four people and will be ready to eat within one hour, along with some green beans or carrots.
To start with, preheat the oven to 200C/400F/gas six and let that preheat whilst you make the pie.
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 teaspoon of plain flour
One tablespoon of wholegrain mustard
80g mixed bag of watercress, spinach and rocket
Method:
Chop the chicken into 3cm chinks and place in a 30cm frying pan with some olive oil, heating it for one minute.
Trim the spring onions, chop into 1cm lengths and add to the pan. Trim and tear in the mushrooms, cooking for 10 minutes or until golden.
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 milk and then place the pastry, still on the paper, directly onto the middle shelf and cook for 17 minutes.
Stir the flour into the pan for one minute, then gradually add the milk, simmering until the pastry is done.
Turn the heat off, stir in the mustard and half of the leaves, and then season to taste.
Remove the pastry from the oven and leave it to cool slightly before moving it to a serving board and discarding the paper. Use a knife to cut around the border, cutting through the top few layers only.
Use a fish slice to carefully lift it 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.
