The humble chicken pie just got a makeover - and it's the foolproof dinner that you need in your life this winter.
In no more than 33 minutes, the British chef promises a mouth-watering meal all whipped up in a single pan. This one-pan wonder hails from Jamie Oliver's culinary collection 'Simple One-Pan Wonders' and has become an online sensation, with a dedicated how-to video for fans.
Jamie enthuses about the dish, saying: "So I've got a beautiful chicken and mushroom pie, absolute comfort food with a little bit of spring onion and mustard. Delicious!"
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Aiming to feed four, this recipe is an ideal pick for a heartwarming yet hassle-free dinner experience, reports . Here's how you can rustle up Jamie Oliver's straightforward and scrumptious chicken pie.
Ingredients
Kitchen essentials
Method
Begin by heating your oven to a toasty 200C. Prepare the chicken by dicing it into 3cm pieces, neatly trim the spring onions, chop them into 1cm slices, and give the mushrooms a rough chop.
Take a tablespoon of olive oil to coat your frying pan and add the chicken chunks. Set the pan over a medium heat and stir the chicken occasionally ensuring an even golden cook.
Combine the spring onions with mushrooms into the pan, let the trio sizzle for about 10 minutes or until they develop a nice golden hue. While the chicken cooks through with mushrooms and onions, unravel the pastry keeping it on the paper.
Firstly, score a 3cm border around the edge of the pastry, taking care not to cut all the way through. Then, lightly etch a large criss-cross pattern across the inner section.
Next, brush the pastry with milk and place it, still on its paper, onto the middle shelf of the oven. Allow the pastry to bake for 17 minutes or until it appears risen and golden.
Meanwhile, stir flour into a pan for one minute then gradually pour in the milk. Let this simmer on medium heat until the pastry is ready, remembering to stir occasionally.
Once done, switch off the heat, add mustard and mix in your watercress, spinach and rocket leaves. Season this with salt and pepper. When the pastry is ready, let it cool for a few minutes, remove the paper and transfer it to a serving board.
Use a sharp knife to cut around the border and slice through the top few layers of pastry only. Then, use a spatula or fish slicer to carefully lift and remove the inner section of the pastry, leaving a layer at the bottom so it looks like a lid.
Fill this with the chicken and mushroom mixture and fold the pastry over. Your scrumptious chicken pie is now ready to be served.
