Ingredients
- 4 x Chicken Breast ( About 720g)
a knob of butter
a bunch of spring onions/scallions
150g Button mushrooms
1 heaped tablespoon of flour (not in Nutritional Info)
300ml of Chicken Stock/Broth
a few sprigs of fresh thyme
1/2 tsp of ground nutmeg
1 sheet of pre-rolled puff pastry
1 egg
Directions
1. Put the chicken breasts on a plastic board and chop into 1cm strips. Put a glug of olive oil and a knob of butter into a hot, large large wide pan (on stove). Add the chicken and cook for 3 min or so.
2. Meanwhile, quickly trim the spring onions/scallions and wash then mushrooms, then slice and add to the pan with 1 heaped tablespoon of flour and stir.
3. Add 2 tablespoons of mustard, 1 heaped tablespoon of creme fraiche and 300ml of chicken stock and stir well.
4. Pick the thyme leaves and stir into the pan with the nutmeg, and a good pinch of salt and pepper. Leave to simmer.
5. Lightly dust a clean surface with flour and unroll the puff pastry. Use a small knifeto lightly crisscross and score it.
6. Take the pan with the chicken off the heat. Tip the filling into an overproof baking dish, that is slightly smaller than the sheet of pastry.
7. Cover the filling with the pastry sheet, tucking it in at the edges.
8. Quickly beat the egg, then brush it over the top o the pie. Put into the oven t cook on the top shelf for around 15min, or until golden.
9. Tuck In!
Number of Servings: 6
Recipe submitted by SparkPeople user HESMYWATERMELON.
2. Meanwhile, quickly trim the spring onions/scallions and wash then mushrooms, then slice and add to the pan with 1 heaped tablespoon of flour and stir.
3. Add 2 tablespoons of mustard, 1 heaped tablespoon of creme fraiche and 300ml of chicken stock and stir well.
4. Pick the thyme leaves and stir into the pan with the nutmeg, and a good pinch of salt and pepper. Leave to simmer.
5. Lightly dust a clean surface with flour and unroll the puff pastry. Use a small knifeto lightly crisscross and score it.
6. Take the pan with the chicken off the heat. Tip the filling into an overproof baking dish, that is slightly smaller than the sheet of pastry.
7. Cover the filling with the pastry sheet, tucking it in at the edges.
8. Quickly beat the egg, then brush it over the top o the pie. Put into the oven t cook on the top shelf for around 15min, or until golden.
9. Tuck In!
Number of Servings: 6
Recipe submitted by SparkPeople user HESMYWATERMELON.
Chicken Pie
(Adapted from Jamie’s 30-Minute Meals)
- 500g free-range chicken (you can use breast or thigh)
- a knob of butter
- 1 bunch of spring onions / scallions
- 150g button mushrooms
- 1 heaped tsp plain flour (plus extra for dusting)
- 2 tsp English mustard
- 1 tbsp creme fraiche
- 300ml chicken stock
- a few sprigs of thyme
- 1/2 a nutmeg, grated
- 1 sheet of pre-rolled puff pastry
- 1 egg
- salt & pepper
- extra virgin olive oil.
Pre-heat the oven to 200°C. Chop up the button mushroom and spring onions and slice the chicken into strips or bite-sized chunks.
Heat a lug of olive oil and a knob of butter in a heavy-based pan over a medium heat. Add the chicken and cook for a few minutes. Add the mushrooms and spring onions to the pan with a tablespoon of plain flour and give it all a good stir. Mix in two teaspoons of English mustard, a generous tablespoon of creme fraiche and 300ml of good chicken stock (though I have used a stock pot and it was fine). Finally add some picked thyme leaves and a good grating of nutmeg, season with sea salt and pepper. Leave simmering on the stove whilst you sort out your pastry.
When I say “sort out your pastry” of course I simply mean get it out of the fridge and unroll onto a dry lightly floured work surface. Using a knife, lightly criss-cross the surface.
Once your chicken filling has thickened up slightly, tip it into a ovenproof baking dish slightly smaller than the sheet of pastry. Cover the filling with the sheet of pastry; don’t worry about the edges, just tuck them in around the filling.
Lightly beat the egg with a fork, then brush it over the top of the pie.
Bake on the top shelf of the oven for around 15 minutes, or until gorgeously browned.
If you want to go all the way Jamie, serve alongside peas and smashed carrots.
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