Jamie Olivers Chicken Pot Pie With Veal Meatballs And Homemade Pastry Recipes

CHICKEN POT PIE

Chicken pot pie image

Provided by Jamie Oliver

Categories Lunch & dinner recipes Chicken thighs Chicken Mushroom Keep cooking and carry on Lunch & dinner recipes Quick & easy recipes

Time 30m

Yield 4

Number Of Ingredients 5

Ingredients

2 onions
600 g chicken thighs, skin off, bone out
350 g mixed mushrooms
1 bunch of fresh thyme (30g)
375 g block of all-butter puff pastry, (cold)

Steps:

Preheat the oven to 220°C/425°F/gas 7.
Place a 30cm non-stick ovenproof frying pan on a high heat, with a smaller non-stick pan on a medium heat alongside. Pour 1 tablespoon of olive oil into the larger pan.
Peel and roughly chop the onions, adding them to the larger pan as you go.
Roughly chop two- thirds of the thighs, finely chop the rest, and add to the onion pan. Cook for 6 minutes, or until golden, stirring occasionally.
Meanwhile, place the mushrooms in the dry pan, tearing up any larger ones. Let them toast and get nutty for 4 minutes, then tip into the chicken pan and strip in half the thyme leaves.
Remove the pan from the heat, add a pinch of sea salt and black pepper, then stir in 1 tablespoon of red wine vinegar and 150ml of water.
Working quickly, roll out the pastry so it's 2cm bigger than the pan, then place it over the filling, using a wooden spoon to push it into the edges.
Very lightly criss-cross the pastry, then brush with 1 teaspoon of olive oil. Poke the remaining thyme sprigs into the middle of the pie.
Bake at the bottom of the oven for 15 minutes, or until golden and puffed up. Easy!

Nutrition Facts : Calories 683 calories, Fat 40.7 g fat, SaturatedFat 19.8 g saturated fat, Protein 36.7 g protein, Carbohydrate 42 g carbohydrate, Sugar 7.2 g sugar, Sodium 1.2 g salt, Fiber 4.3 g fibre

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