Comfort meals are at the heart of winter season, becoming a much-needed relief from the cold, as well as something to look forward to.
Jamie Oliver’s chicken and mushroom puff pie recipe is sipme to make and saves you the inconvenience of washing up several pots and pans.
The restaurateur’s take on this beloved classic can be made in as little as 33 minutes, serving four hungry diners.
Sharing the recipe on his official website, Jamie said: “This one-pan recipe will soon become your go-to on winter nights when all you want is a filling, feel-good dinner.”
For the veggie version, the chef recommends swapping the chicken for an extra serving of mushrooms.
Jamie Oliver’s chicken and mushroom puff 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 tablespoon plain flour
One tablespoon wholegrain mustard
80g mixed bag of watercress, spinach & rocket
Method
Preheat the oven to 200°C/400°F/gas mark 6. Cut the chicken into 3cm pieces and place them in a 30cm non-stick frying pan with one tablespoon of olive oil over a medium-high heat, stirring frequently.
Trim the spring onions, chop them into 1cm lengths, and add to the pan. Clean and tear the mushrooms, then add them to the pan as well. Cook for around 10 minutes, stirring regularly, until the ingredients are golden.
While that’s cooking, unroll the pastry sheet, keeping it on the paper. Lightly score a 3cm border around the edges (don’t cut all the way through) and make a subtle criss-cross pattern inside the border.
Brush the surface with a little milk, then place the pastry on the middle shelf of the oven (still on the paper) and bake for about 17 minutes, or until it’s golden, risen, and fully cooked.
Once the pastry is in the oven, stir the flour into the pan with the chicken and vegetables, cooking for one minute.
Gradually pour in the milk, then simmer on a medium heat until the pastry is ready, stirring occasionally and adding more milk if needed to loosen the mixture. Once done, turn off the heat, mix in the mustard and half of the leaves, then season to taste.
Once the pastry is cooked, allow it to cool slightly before transferring it to a serving board and discarding the paper. Use a sharp knife to cut along the scored border, cutting only through the top layers of the pastry.
Carefully lift the inner section off with a fish slice, leaving a layer of pastry at the base. Add the remaining leaves and filling, then replace the lid, slice, and serve.
