This would have had to be the BEST chicken pie I have ever made! The mustard and creme combination was a fantastic choice by Jamie. Thumbs up for this sensational recipe!
COOKBOOK: Jamie's 30 Minute Meals - Jamie Oliver When I first read this recipe I knew it was going to take much longer than 30minutes. And I wasn't wrong! Jamie has a great way in writing a recipe for everyone to follow.
Having said that, this recipe has a combination of side dishes (carrots and peas) which I had no time to cook up. I did add the peas to the chicken mixture and it was sensational! My advice is to add peas to the chicken mix, it will not disappoint you. And perhaps carrots as well 😊
Mouth watering pie! Complete thumbs up! The trick with pies is that they require to stand for a good 30-40mins before you serve. This sets the pie and makes it less messy to serve on the plate and it will give it much more firmness in the filling.
The recipe says once you top the pie with the pastry, stick in the oven for 15mins ( or until golden & gorgeous). I think they didn't want to scare you with the time taken to make this pie! This is totally insufficient. If you like the golden and puffy top that the pastry gives you, you will need to leave in the oven for 25-30mins on high heat.
I think the combination of the mustard, stock, thyme ( fresh preferable) & creme fraiche (or sour cream) was spot on! I used a mild mustard in my pie. The two pies that I made were gone in no time!
My apologies for the bad photo of the recipe. I will attempt sometime next week to take a much clearer photo.
4 x 180g chicken breast
A tablespoon butter
1 tablespoon of olive oil
A bunch of shallots / spring onions
160g button mushrooms, chopped
1 tablespoon plain flour
1 tablespoon English mustard
1 tablespoon of creme fraiche or fresh cream
300ml chicken stock
A handful of thyme, chopped
1 cup of peas
Salt & pepper
1-2 sheets of puff pastry
1 egg, lightly beaten