chicken pot pie

This is taken from Jamie Oliver's new cookbook "Thirty Minute Meals". I changed one or two minor things to work for my family.
Below is the recipe that I used. In brackets is what he has done.

600gms chicken breast ( OR 4x 180gm chicken breasts) sliced into 1cm strips
knob of butter
bunch of spring onions
150gm button mushrooms (about 5-6 of them)
1 heaped teaspoon plain flour
2 heaped teaspoons English Mustard (he used hot, I used mild)
1 heaped teaspoon cream for cooking (creme fraiche)
300ml chicken stock (or use one chicken stop cube in a cup of water-this is what I did)
Few sprigs of fresh thyme
sprinkle of nutmeg-dried (he used fresh nutmeg)
1 sheet pre rolled puff pastry (depends on the size of your pan. I used two sheets for mine)
1 egg

Method
(pre heat oven to 200C/400 F)
1. Cut the chicken into 1 cm strips
2. Add some butter and olive oil to a hot, large pan (he used a pan that goes from stove top to oven, as I did. Otherwise use a saucepan and then transfer it to an oven proof dish).
3. Add the chicken and cook for 3-minutes
4. Chop the spring onions and mushrooms and add these to the pan.
5. Add the flour to the pan and stir.
6. Add the mustard, cream and chicken stock and stir well.
7. Pick the thyme leaves and add these with some nutmeg and a pinch of salt and pepper. Leave to simmer gently.
8. Place your sheet of puff pastry over the pie dish or pan, using a knife to make light criss crosses in it. Tuck the pastry in around the edges of the pan. Brush an egg wash over the top of the pastry and cook for around 15 minutes (until the pastry is golden and cooked).

We served it with salad and mashed potato. Serve it with your favourite side dishes.
My kids, hubby and I ALL loved it! Had it for leftovers the next night.

Feeds 4 adults and 2 children

chicken and mushroom pies

I adapted this recipe from one I saw on Better Homes and Gardens

I only made 8 pies as I was in a rush to get them out in time. The original recipe called for ALOT of mince which I think would of made atleast 24 pies. So I know that to make 12 it would of been around half of the quantity. So if you want to make more just double the mince.

200-250 gms chicken mince

120gms creamed cheese

1/2 onion (or 1 leek stalk)

6-7 medium sized mushrooms

2 garlic cloves

1/4 teaspoon black pepper

pinch of salt

1/2 teaspoon sage

1/2 chicken cube stock

3 tablespoons boiling water

2 tablespoon bread crumb

2 sheets shortcrust pastry

2 sheets puff pastry

egg (for eggwash)

Method

Preheat oven to 210 celcius

1. Chop mushroom, onion (or leek), garlic and fry these in some oil. Add salt and pepper. Add the chicken stock cube and the water. Set aside to cool or place in the fridge (will take around 15-20 mins)

2. Whilst the mushrooms are cooling take out the frozen pastry as they need around 15 mins to thaw out.

3. Grease (or spray with oil) 12 pan muffin tin

4. once the mushroom mixture is cool add the chicken mince, sage, bread crumb and creamed cheese to the bowl and mix well.

5. Cut circles in the shortcrust pastry that will leave a 1cm height over the top of the muffin tin (so bigger than an egg ring) and brush with egg wash. Place these in the bottom of the muffin trays and fill with the chicken mixture.

6. cut smaller circles of the puff pastry (an egg ring is a good size) and place on top of the pies with some egg wash and crimp the sides with a fork.

7. Place in the oven for 15-20 mins, until the tops are nice and brown.

review- The recipe said to use shortcrust but I think it would of been fine to use puff down the bottom also. The kids LOVED the pies and so did the hubby :)