As the evenings grow colder, nothing beats the comfort of a steaming chicken pie. As comforting as a hug on a plate, break through the pastry to find heartwarming soul food hidden inside. Celebrity chef Jamie Oliver is well known for his family-friendly recipes, sharing our love for hearty fillings topped with pastry.
His Chicken and Mushroom Puff Pie is ready in just over half an hour, making it perfect for chilly evenings craving comfort food. 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." This hearty pie is not just a treat for your taste buds, it also packs a nutritious punch with 39.
8 grams of protein. For those who prefer a vegetarian twist, Jamie said: "Simply ditch the chicken and ramp up the mushrooms." He describes the recipe as "not too tricky" and perfect for serving up to four people, possibly accompanied by some velvety mashed potatoes.
Here's how to rustle it up: 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 6. Chop the chicken into 3cm chunks and place in a 30cm non-stick frying pan on a medium-high heat with one tablespoon of olive oil, stirring regularly. Trim the spring onions, chop into.
