Homemade chicken pie is definitely one of those recipes worth cooking as temperatures continue to drop and rainy days increase.
Jamie Oliver has shared a scrumptious recipe on his website that’s all about comfort food.
This creamy chicken pie, packed with “herby mixed mushrooms” and sealed with a “golden” puff pastry lid, is not only mouth-watering but also incredibly easy to whip up.
For those looking to jazz up the pie even more, there are a whole load of veggies that can be added.
With just five key ingredients, you can prep this dish in 15 minutes and cook it for a further 15 minutes – ideal for a fuss-free weeknight feast.
Ingredients
Two onions
600g chicken thighs, skin off, bone out
350g mixed mushrooms
One bunch of fresh thyme (30g)
375g block of all-butter puff pastry (cold)
Method
Start things off by cranking up your oven to 220C/425F and getting your stove fired up to fry the filling.
Grab a 30cm non-stick ovenproof frying pan for the main event and place a smaller non-stick pan over medium heat for the sideshow. Drizzle a tablespoon of olive oil into the big pan and wait for that sizzle.
While the oil is getting hot, tackle the onions by peeling and roughly chopping them, tossing them into the pan as you go. Jamie throws in a handy tip here: if onions are scarce, leeks are a great stand-in.
Now, take two-thirds of the chicken thighs and give them a rough chop, finely dicing the rest before adding them to the onion mix. Let it all cook together for six minutes or until it’s gloriously golden, giving it the occasional stir.
Place the mushrooms in a small, dry pan, tearing up any larger ones. Let them toast away for four minutes until they’re deliciously nutty, then toss them into the chicken pan and sprinkle in half the thyme leaves.
Next, take the pan off the heat, season with a pinch of sea salt and black pepper, then mix in a tablespoon of red wine vinegar and 150ml of water.
Time to get rolling with the pastry roll it out so it’s just 2cm larger than your pan, then drape it over your scrumptious filling, tucking it in with a wooden spoon around the edges.
Give the pastry a gentle criss-cross with a knife, then brush it with a teaspoon of olive oil. Finish by sticking the remaining thyme sprigs right in the centre of the pie.
Jamie Oliver shared his top tip: “Bake at the bottom of the oven for 15 minutes, or until golden and puffed up. Easy!”
And if you’re feeling adventurous, Jamie suggests some “easy swaps” to shake up the recipe and make the pie your own like using leeks instead of onions and using peppers, carrots and peas instead of mushrooms.
