Jamie Oliver’s Chicken, Mushroom and Leek Pie

Following my New Years resolution, last weekend I decided to have a first attempt at cooking a new dish from scratch, following a recipe from my all time favourite chef, Jamie Oliver. I really enjoy watching Jamie, he really makes it look so easy and is very clear with his instructions. There usually aren’t too many ingredients in each recipe either, which is always great for the beginner chef!

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Here is my version of Jamie Oliver’s Chicken, Mushroom and Leek Pie taken from his 30 Minute Meals Series. Having not made a pie before, it would be the first of five brand new dishes that I will be attempting throughout 2014. Here goes……

Jamie Oliver’s Chicken, Mushroom and Leek Pie

YOU WILL NEED:
4 chicken breasts, about 720g and cut into bite sized pieces (Already ignoring the instructions, I tried to substitute this for thigh as I felt it would be better in terms of adding flavour and also cheaper)
olive oil, for frying
a knob of butter
a bunch of spring onions – I used 2 leeks, thickly sliced
150g mushrooms, thickly sliced
1 heaped tbsp of flour
2 tbsp mustard – or more to taste
1 heaped tbsp creme fraiche
300ml of chicken stock (I used a knorr jelly stock cube and added a splash of water)
a few sprigs of fresh thyme, leaves only
1 sheet of pre-rolled puff pastry
1 egg, beaten

AND OFF YOU GO:

1. I recommend you prepare all of the vegetables and chicken ahead of starting the recipe. It makes it a lot easier when following the instructions and saves time in the long run

2. Put a glug of olive oil and the butter into a large deep pan over a medium heat. Add the pre-cut chicken and cook for 4-5 minutes.

3. Add the mushrooms and leeks to the pan with the flour and stir.

4. Add the mustard, creme fraiche and chicken stock (plus water if needed to dilute the chicken stock cube) and stir well.

3. Stir the thyme leaves into the pan and a good pinch of salt and pepper. Leave to simmer.

4. Meanwhile, lightly dust a surface with flour and unroll the puff pastry. Use a small knife to lightly crisscross and score it.

5. Take the pan with the chicken off the heat. Tip the filling into an ovenproof baking dish, that is slightly smaller than the sheet of pastry. Cover the filling with the pastry sheet, tucking it in at the edges.

6. Brush the egg over the top of the pie and put into the oven on the top shelf for around 15 minutes, or until golden and serve with vegetables. I used broccoli as it was in season but carrots, spinach or cabbage will also work.

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