Jamie Oliver’s Chicken and Mushroom Puff Pie features skinless boneless chicken thighs, spring onions, mixed mushrooms, ready-rolled puff pastry, semi-skimmed milk, plain flour, wholegrain mustard, and a mix of watercress, spinach, and rocket. This recipe takes 45 minutes in total and serves 4 people.
More Jamie Oliver Recipe:
- Jamie Oliver White Wine Chicken and Mushroom Sauce
- Jamie Oliver Bacon Mushroom Pasta
- Jamie Oliver Mushroom And Chicken Risotto
🧡 Why You’ll Love This Chicken And Mushroom Puff Pie Recipe:
- Rich Flavor: Combines tender chicken and savory mushrooms for a delicious taste.
- Easy to Make: Simple steps make it perfect for all cooking levels.
- Healthy Ingredients: Includes mixed greens for added nutrition.
❓ What Is Jamie Oliver Chicken And Mushroom Puff Pie Recipe?
Jamie Oliver’s Chicken and Mushroom Puff Pie is made with chicken thighs, spring onions, mushrooms, puff pastry, milk, flour, mustard, and mixed greens.
🍗 Jamie Oliver Chicken And Mushroom Puff Pie Ingredients
- 500 g free-range skinless boneless chicken thighs
- olive oil
- 1 bunch of spring onions
- 320 g mixed mushrooms
- 320 g sheet of ready-rolled puff pastry
- 600 ml semi-skimmed milk
- 1 heaped tablespoon plain flour
- 1 tablespoon wholegrain mustard
- 80g mixed bag of watercress, spinach & rocket
🥘 How To Make Jamie Oliver Chicken And Mushroom Puff Pie
- Preheat the oven to 200°C/400°F/gas 6. Chop chicken into 3cm chunks and cook in a frying pan with olive oil.
- Trim and chop spring onions, and add to the pan. Tear in mushrooms, and cook until golden.
- Unroll the pastry on its paper. Score a 3cm border and lightly crisscross the inner section. Brush with milk.
- Place the pastry on the oven’s middle shelf and bake for 17 minutes until golden and risen.
- Stir flour into the pan for 1 minute, then gradually add milk. Simmer until thickened, stirring occasionally.
- Turn off the heat. Stir in mustard and half of the leaves. Season to taste.
- Cool the pastry slightly, cut around the border, and remove the inner section. Fill with remaining leaves and chicken mixture. Replace the lid, slice, and serve.
💭 Recipe Tips
- Choose Fresh Ingredients: Use fresh chicken, mushrooms, and greens for the best flavors and textures.
- Brushing with Milk: Brushing the pastry with milk ensures a golden, glossy finish.
- Gradual Milk Addition: Add milk gradually while stirring the flour to avoid lumps and achieve a smooth sauce.
🥗 What To Serve With Chicken And Mushroom Puff Pie?
Serve Chicken and Mushroom Puff Pie with a Carrot And Orange Salad,Mixed Bean Salad,Butternut Squash Salad, Green Bean Salad,Asparagus Soup,Vegetable Soup,Costa Rican Black Bean Soup, Yogurt Flatbread.
🎚 How To Store Leftovers Chicken And Mushroom Puff Pie?
- In the Fridge: Store leftovers chicken and mushroom puff pie in an airtight container for up to 3 days.
- In the Freezer: Store leftovers chicken and mushroom puff pie in a freezer-safe container for up to 3 months.
🥵How To Reheat Leftovers Chicken And Mushroom Puff Pie?
- In the Oven: Reheat leftovers chicken and mushroom puff pie for 5 minutes at 350°F.
- In the Microwave: Heat leftovers chicken and mushroom puff pie on high for 2-3 minutes.
- In the Air-Fryer: Reheat leftovers chicken and mushroom puff pie for 3 minutes at 350°F.
FAQ’S:
Can I Use A Different Type Of Mushroom?
Yes, you can use any mix of mushrooms you prefer or have available. Ensure they’re sliced or torn and cooked until golden as per the recipe.
What Kind Of Chicken Should I Use For Chicken And Mushroom Puff Pie?
Is recommends using free-range skinless, boneless chicken thighs cut into 3cm chunks for this recipe.
How Can I Prevent The Puff Pastry From Becoming Soggy?
To prevent soggy pastry, pre-bake the puff pastry separately until golden and then add the filling just before serving. This ensures the pastry stays crisp.
How Do I Prevent The Sauce From Curdling?
To prevent curdling, make sure to gradually add the milk to the flour mixture while stirring continuously. Simmer gently until the sauce thickens, avoiding high heat.
More Jamie Oliver Recipe:
Jamie Oliver Chicken And Mushroom Puff Pie Nutrition Facts
- Calories: 679
- Fat: 36.2g
- Saturates: 13.5g
- Sugars: 9.5g
- Salt: 1.1g
- Protein: 39.8g
- Carbs: 48.2g
- Fibre: 4.7g
Jamie Oliver Chicken And Mushroom Puff Pie
Description
Jamie Oliver’s Chicken and Mushroom Puff Pie features skinless boneless chicken thighs, spring onions, mixed mushrooms, ready-rolled puff pastry, semi-skimmed milk, plain flour, wholegrain mustard, and a mix of watercress, spinach, and rocket. This recipe takes 45 minutes in total and serves 4 people.
Ingredients
Instructions
- Preheat the oven to 200°C/400°F/gas 6. Chop chicken into 3cm chunks and cook in a frying pan with olive oil.
- Trim and chop spring onions, and add to the pan. Tear in mushrooms, and cook until golden.
- Unroll the pastry on its paper. Score a 3cm border and lightly crisscross the inner section. Brush with milk.
- Place the pastry on the oven’s middle shelf and bake for 17 minutes until golden and risen.
- Stir flour into the pan for 1 minute, then gradually add milk. Simmer until thickened, stirring occasionally.
- Turn off the heat. Stir in mustard and half of the leaves. Season to taste.
- Cool the pastry slightly, cut around the border, and remove the inner section. Fill with remaining leaves and chicken mixture. Replace the lid, slice, and serve.
Notes
- Choose Fresh Ingredients: Use fresh chicken, mushrooms, and greens for the best flavors and textures.
Brushing with Milk: Brushing the pastry with milk ensures a golden, glossy finish.
Gradual Milk Addition: Add milk gradually while stirring the flour to avoid lumps and achieve a smooth sauce.