Jamie Oliver- Chicken Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 x Chicken Breast ( About 720g)a knob of buttera bunch of spring onions/scallions150g Button mushrooms1 heaped tablespoon of flour (not in Nutritional Info)300ml of Chicken Stock/Brotha few sprigs of fresh thyme1/2 tsp of ground nutmeg1 sheet of pre-rolled puff pastry1 egg
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.
Nutritional Info Amount Per Serving
- Calories: 531.6
- Total Fat: 34.7 g
- Cholesterol: 144.9 mg
- Sodium: 524.0 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 1.4 g
- Protein: 33.2 g
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