Nothing is better than a comforting hot pie to eat during the cold bitter weather, and a homecooked one is not only healthier but incredibly simple to make.
Jamie Oliver’s chicken pot pie recipe takes less than 15 minutes to prepare and then goes in the oven for 15 more minutes, meaning the total cooking time is only 30 minutes.
You also do not need a long shopping list of ingredients to make this dish as it only requires five ingredients to make.
This is the best dish to make as autumn approaches is it is quick and easy to cook while being some delicious comfort food.
This recipe was first seen on Jamie Oliver’s Keep Cooking and Carry On which aired on Channel 4, but also made an appearance in the ‘5 Ingredients Quick & Easy Food’ cookbook.
Method
To begin, preheat the oven to 220C or Gas Mark 7.
Place a frying pan on a high heat on the stove and then also place a smaller frying pan on the stove on a medium heat.
Add one tablespoon of olive oil to the large frying pan, then chop up the onions and add them to the larger pan as well.
Chop up chicken thighs and add to the large pan with the onions. Cook for six minutes until the chicken pieces are golden and cooked through.
Meanwhile, slice the mushrooms and place them in the dry smaller frying pan. Let them cook for 4 minutes until they are toasted and nutty, then tip them into the larger pan with the chicken.
Strip the thyme leaves and add half to the larger pan, then remove from the heat and add a pinch of salt and pepper. Pour 150ml of water and a tablespoon of red wine vinegar into the pan as well.
Roll out the pastry so it is two centimetres bigger than the pan and then place it over the filling.
Use a wooden spoon to push the pastry into the edges, lightly crisscross the pastry with a knife and cut a small hole in the middle of the pie, then add the remaining thyme sprigs to the hole.
Bake the pie at the bottom of the oven for 15 minutes until it is golden and puffed up, and once you take it out of the oven it is ready to serve.
