This delicious Jamie Oliver chicken and mushroom pie is a quick and comforting meal, perfect for any night of the week. With a creamy filling and golden, crispy puff pastry, it’s easy to make using common ingredients. Enjoy a warm, hearty dish the whole family will love!
Ingredients Needed
- 500g (1 lb) free-range skinless boneless chicken thighs
- Olive oil
- 1 bunch of spring onions
- 320g (11.3 oz) mixed mushrooms
- 320g (11.3 oz) ready-rolled puff pastry
- 600ml (2 1/2 cups) semi-skimmed milk
- 1 heaped tablespoon plain flour
- 1 tablespoon wholegrain mustard
- 80g (2 3/4 oz) mixed watercress, spinach & rocket
How To Make Chicken And Mushroom Pie
- Preheat the Oven: Preheat your oven to 200°C (400°F) or gas mark 6.
- Cook the Chicken and Vegetables: Chop the chicken into 3cm (1.2-inch) chunks and place in a large non-stick frying pan with 1 tablespoon of olive oil. Add the spring onions (chopped into 1cm/0.4-inch pieces) and the mushrooms. Stir regularly and cook for 10 minutes until golden and cooked through.
- Prepare the Pastry: Unroll the puff pastry sheet on its paper. Score a 3cm (1.2-inch) border around the edge (don’t cut all the way through) and lightly score a criss-cross pattern in the inner section. Brush with a little milk, then bake the pastry on its paper for 17 minutes until golden, risen, and fully cooked.
- Make the Filling: Stir the flour into the chicken mixture in the pan for 1 minute. Gradually stir in the milk and simmer on a medium heat, stirring occasionally, until thickened. Adjust the consistency with extra milk if needed.
- Add Mustard and Greens: Turn off the heat, and stir in the wholegrain mustard and half of the watercress, spinach, and rocket. Season with salt and pepper.
- Assemble and Serve: Remove the pastry from the oven and let it cool slightly. Carefully cut the top layer of pastry, leaving a border. Remove the top pastry layer and pile in the chicken filling, then top with the remaining greens. Place the lid back on, slice, and serve!
Recipe Tips
- Use Skinless, Boneless Chicken Thighs: They stay tender and juicy, giving the pie a richer flavor compared to chicken breasts.
- Don’t Overcook the Pastry: Keep an eye on the puff pastry while baking to make sure it’s golden and crispy, not burnt.
- Add Extra Greens: If you want more nutrients, you can add extra spinach, kale, or even peas to the filling for extra flavor and texture.
- Adjust the Creaminess: If you like a creamier filling, add a little more milk or cream to the sauce before simmering.
- Let the Pastry Cool Slightly: Allow the cooked pastry to cool for a minute before assembling the pie, so it doesn’t get soggy when filled with the chicken mixture.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover pie cool to room temperature before storing it in an airtight container in the fridge. It will stay fresh for up to 3 days.
- Freeze: To freeze, allow the pie to cool completely, then wrap it tightly in plastic wrap or foil and place it in a freezer-safe container. It can be stored in the freezer for up to 3 months. To thaw, place it in the fridge overnight before reheating.
- Reheat: Preheat your oven to 180°C (350°F). Place the pie on a baking tray and heat for about 15-20 minutes, or until it’s hot and the pastry is crispy again.
Nutrition Facts
Serving Size: 1 pie (130g)
- Calories: 310
- Total Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 22mg
- Sodium: 579mg
- Total Carbohydrate: 34g
- Dietary Fiber: 3g
- Protein: 20g
Try More Jamie Oliver Recipe:
Jamie Oliver Chicken And Mushroom Pie
Description
This delicious Jamie Oliver chicken and mushroom pie is a quick and comforting meal, perfect for any night of the week. With a creamy filling and golden, crispy puff pastry, it’s easy to make using common ingredients. Enjoy a warm, hearty dish the whole family will love!
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 200°C (400°F) or gas mark 6.
- Cook the Chicken and Vegetables: Chop the chicken into 3cm (1.2-inch) chunks and place in a large non-stick frying pan with 1 tablespoon of olive oil. Add the spring onions (chopped into 1cm/0.4-inch pieces) and the mushrooms. Stir regularly and cook for 10 minutes until golden and cooked through.
- Prepare the Pastry: Unroll the puff pastry sheet on its paper. Score a 3cm (1.2-inch) border around the edge (don’t cut all the way through) and lightly score a criss-cross pattern in the inner section. Brush with a little milk, then bake the pastry on its paper for 17 minutes until golden, risen, and fully cooked.
- Make the Filling: Stir the flour into the chicken mixture in the pan for 1 minute. Gradually stir in the milk and simmer on a medium heat, stirring occasionally, until thickened. Adjust the consistency with extra milk if needed.
- Add Mustard and Greens: Turn off the heat, stir in the wholegrain mustard and half of the watercress, spinach, and rocket. Season with salt and pepper.
- Assemble and Serve: Remove the pastry from the oven and let it cool slightly. Carefully cut the top layer of pastry, leaving a border. Remove the top pastry layer and pile in the chicken filling, then top with the remaining greens. Place the lid back on, slice, and serve!
Notes
- Use Skinless, Boneless Chicken Thighs: They stay tender and juicy, giving the pie a richer flavor compared to chicken breasts.
- Don’t Overcook the Pastry: Keep an eye on the puff pastry while baking to make sure it’s golden and crispy, not burnt.
- Add Extra Greens: If you want more nutrients, you can add extra spinach, kale, or even peas to the filling for extra flavor and texture.
- Adjust the Creaminess: If you like a creamier filling, add a little more milk or cream to the sauce before simmering.
- Let the Pastry Cool Slightly: Allow the cooked pastry to cool for a minute before assembling the pie, so it doesn’t get soggy when filled with the chicken mixture.
Jamie Oliver Chicken And Mushroom Pie