Chicken Pie

Jamie's 30 min menu chicken pie, new pots sautéed with garlic and rosemary, and fresh garden peas!


Delicious - I can't rate Mr Oliver's recipes enough largely because of all the gazillion cookbooks I've purchased his books are the ones that are well thumbed, a bit sticky and food splattered and rarely fail to impress kids and adults alike! Love him or hate him his food is definitely family friendly and tastes great!!!


Recipe-

Serves 6
Ingredients
For the chicken pie

4 x 180g skinless chicken breasts
Knob of butter
Bunch of spring onions
150g button mushrooms
1 heaped tbsp plain flour, plus extra for dusting
2 tsp English mustard
1 heaped tbsp crème fraîche
300ml organic chicken stock
Few sprigs fresh thyme
1/3 of a nutmeg, for grating
1 sheet of pre-rolled puff pastry
1 egg


Chicken pie: Put the chicken breasts on a plastic board and slice into 1cm strips. Put a lug of olive oil and a knob of butter into the hot, large, wide pan. Add the chicken and cook for 3 minutes or so. Meanwhile, quickly trim the spring onions and wash the mushrooms, then slice together in the food processor. Add to the pan with 1 heaped tablespoon of flour and stir. Add 2 teaspoons of mustard, 1 heaped tablespoon of crème fraîche and 300ml of chicken stock and stir well. Pick the thyme leaves and stir into the pan with a few fine gratings of nutmeg and a good pinch of salt and pepper. Leave to simmer.

Lightly dust a clean surface with flour and unroll the sheet of puff pastry. Use a small knife to lightly crisscross and score it. Take the pan of chicken off the heat. Tip the filling into an ovenproof baking dish slightly smaller than the sheet of pastry (approx. 30 x 25cm). Cover the filling with the pastry sheet, tucking it in at the edges (like in the picture). Quickly beat the egg, then brush it over the top of the pie. Put into the oven and cook on the top shelf for around 15 minutes, or until golden and gorgeous.


Pots- boil new pots til cooked. Drain and run under cold water and quarter. Heat a. Dollop if butter, a glut of light olive oil, 3 cloves of crushed garlic and three sprigs fresh rosemary in a frying pan, do this gently.


Throw spuds in and sautée until glorious brown and crispy. Remove rosemary stems!


Serve with peas.

bon Apetite.