The moment I set the chicken pie on the table, they boys were into it. I had actually planned to take a photo of my lovely creation when it was perfect and all intact, but I completely forgot and by the time I remembered half of it had disappeared.
Trust me though, I'm not disappointed by that at all. To see Carter tucking into it as quickly as he could and frequently asking for more made my heart sing. I think my fussy eater may well be on the way to being banished (huzzah!)
I'd made quite a few of the chicken dishes from Jamie's 30 Minute Meals, but the Chicken Pie was one I had yet to conquer. I'm not much of a pie person, they always seemed a little fiddly for me, but this one of course was as easy as...err.. pie (apologies).
All the filling is mixed into one large pan, and it's then all thrown into a dish with puff pastry draped (somewhat artisicaly) over the top. To make it allergy friendly I omitted the egg and instead brushed the top with milk, which seemed to work out fine.
Review from Deon? Sh*t hot. Translation: Honey, that was fabulous. Can we have this again please?
You know you want to make it. So, here you go!
Jamie Oliver's Chicken Pie from 30 Minute Meals.
4 x 180g skinless chicken breasts
Knob of butter
Bunch of spring onions
150g button mushrooms
1 heaped tbsp plain flour, plus extra for dusting
2 tsp English mustard
1 heaped tbsp crème fraîche
300ml organic chicken stock
Few sprigs fresh thyme
1/3 of a nutmeg, for grating
1 sheet of pre-rolled puff pastry
1 egg (or substitue with milk)
Get all your ingredients and equipment ready. Turn the oven on to 200°C/400°F/gas 6. Put a large wide pan on a medium heat. Put the thick slicer disc attachment into the food processor.
Put the chicken breasts on a plastic board and slice into 1cm strips. Put a lug of olive oil and a knob of butter into the hot, large, wide pan. Add the chicken and cook for 3 minutes or so. Meanwhile, quickly trim the spring onions and wash the mushrooms, then slice together in the food processor. Add to the pan with 1 heaped tablespoon of flour and stir. Add 2 teaspoons of mustard, 1 heaped tablespoon of crème fraîche and 300ml of chicken stock and stir well. Pick the thyme leaves and stir into the pan with a few fine gratings of nutmeg and a good pinch of salt and pepper. Leave to simmer.
Lightly dust a clean surface with flour and unroll the sheet of puff pastry. Use a small knife to lightly crisscross and score it. Take the pan of chicken off the heat. Tip the filling into an ovenproof baking dish slightly smaller than the sheet of pastry (approx. 30 x 25cm). Cover the filling with the pastry sheet, tucking it in at the edges (like in the picture). Quickly beat the egg, then brush it over the top of the pie. Put into the oven and cook on the top shelf for around 15 minutes, or until golden and gorgeous.