Jamie's Quick Chicken & Mushroom Pie

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be less expensive depending on the type.

Slice chicken breasts into centimetre slices.

Heat a high heat on an enamel metal tin.

Add a couple of lugs of olive oil to the tin.

Put the sliced chicken into the olive oil.

Season the chicken with sea salt and cracked black pepper.

Add a knob of butter to the chicken.

Slice spring onions and add them to the mixture.

Grate a quarter of a nutmeg and add it in.

Tear the stalks off one or two bay leaves and add them to the mixture along with a little bit of thyme.

Slice about 150 grams (a big handful) of button mushrooms and add them to the mixture.

Add one heaped tablespoon of crème fraiche to the mixture.

Add a heaped teaspoon of flour to the mixture.

Add a heaped teaspoon of mustard to the mixture.

Add about 300ml of chicken stock to the mixture, using pre-done stock or a stock cube with water.

Mix the filling until you have a creamy sauce.

Turn the heat down to low and let it simmer.

Take pre-done puff pastry and place it over the filling, tucking it in.

Brush the top of the pastry with milk or one egg for glazing.

Add a sprig of rosemary on top of the pie.

Place the pie in the oven and cook until it looks done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens