Recipe of the day: Jamie Oliver’s 30-minute chicken pot pie recipe
This chicken pot pie recipe will be cooked and on the dinner table just in time for your romantic candle-lit family dinner – with compliments from Eskom.
Picture: iStock
With having to plan meals around load shedding, quick and easy dinner ideas are becoming very popular, especially when you need to get dinner on the table before the lights go out.
Jamie Oliver’s 30-minute chicken pot pie is not only a wholesome, delicious, family meal, but it’s also really quick to prepare and will still leave you with enough time to run the dishwasher.
ALSO SEE: Recipe of the day: Sweet ‘n sticky baked chicken drumsticks with roasted gem squash
Print30-minute chicken pot pie recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Lunch, Dinner
- Method: Bake
- Cuisine: British
Ingredients
Scale
- 2 onions
- 600g chicken thighs, skin off, bone out
- 350g mixed mushrooms
- 1 bunch of fresh thyme (30g)
- 375g block of all-butter puff pastry, (cold)
Instructions
- Preheat the oven to 220°C.
- 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!
Notes
Jamie’s handy tips
- You can use leeks if you can’t get hold of onions.
- I like to use a mixture of mushrooms, but just one type also works great.
- No mushrooms? No problem. You can use peppers, carrots or even frozen peas instead.
- If you can’t get puff pastry, try shortcrust or filo pastry, or even make your own.
- I’ve used chicken thighs here, but if you’ve got breasts or leftovers, happy days.
- I’ve gone for fresh thyme, but you could swap for fresh rosemary, sage or bay. Or use dried, if that’s what you’ve got.
- Swap the chicken for a mixture of beautiful veggies, such as celeriac, spinach or leeks. You could even crumble in a little blue cheese, if you fancy it.
- Butternut squash, new potatoes and cherry tomatoes would also be delicious.
*This recipe was found on www.jamieoliver.com.
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