Jamie Oliver Chicken and Mushroom Pie 30 Minute Meals
This pie is a quick version of the traditional British chicken and mushroom pie. It features succulent pieces of chicken and sautéed mushrooms in a creamy white sauce, all covered with golden puff pastry. The magic of this dish is how easy it is to put together while still delivering all the richness and heartiness of a classic pie. It’s perfect for when you’re craving comfort food but don’t have hours to spend in the kitchen.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4
- Category: Main Course
- Method: Baking
- Cuisine: British
Ingredients
- Chicken breast (2 large, diced): Provides a lean protein base for the pie.
- Mushrooms (200g, sliced): Adds an earthy flavor and texture to the filling.
- Puff pastry (1 sheet, ready-made): Forms the crispy, golden top.
- Garlic (2 cloves, minced): Enhances the flavor of the chicken and mushrooms.
- Onion (1 small, diced): Adds sweetness and depth to the filling.
- Cream (200ml): Creates a rich, creamy sauce.
- Chicken stock (200ml): To bring all the flavors together.
- Butter (2 tablespoons): For sautéing the onions, garlic, and mushrooms.
- Flour (1 tablespoon): Helps thicken the sauce.
- Fresh thyme (optional, 1 teaspoon): Adds an aromatic touch to the pie.
- Salt and pepper: Season the filling to taste.
- Egg (1 beaten): For glazing the pastry for a golden finish.
Instructions
- Preheat the oven to 200°C (400°F).
- Sauté the onions and garlic: In an oven-proof skillet, melt the butter over medium heat. Add the diced onions and garlic, cooking until they are soft and fragrant, about 3-4 minutes.
- Add the mushrooms: Stir in the sliced mushrooms and cook until they release their juices and begin to brown, around 5 minutes.
- Cook the chicken: Add the diced chicken breasts to the pan, season with salt and pepper, and cook until the chicken is lightly browned on all sides.
- Make the sauce: Sprinkle the flour over the chicken and mushroom mixture, stirring to coat everything. Gradually pour in the chicken stock and cream, stirring continuously until the sauce thickens, about 2-3 minutes. Add fresh thyme if using.
- Prepare the puff pastry: If needed, roll out the puff pastry to fit over your skillet or pan. Place it over the chicken and mushroom filling, tucking the edges inside the pan. Cut a small slit in the center to allow steam to escape.
- Glaze the pastry: Brush the puff pastry with the beaten egg to give it a golden finish.
- Bake: Transfer the skillet to the preheated oven and bake for 15 minutes, or until the puff pastry is golden and crispy.
- Serve: Remove from the oven, let the pie cool slightly, and serve warm.