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. How to make Jamie Oliver’s simple pot chicken pie 600g of chicken thighs (boneless) 375g of all-butter puff pastry (cold from the fridge) 350g of mixed mushrooms Two onions One bunch of thyme (30g) Ovenproof large frying pan Medium frying pan Olive oil Red wine vinegar Salt and pepper 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.
