30 minute Chicken Pie
3-4 large chicken breast (about 700g)
Knob of butter
A lug of oil
2 spring onions
1 heaped tbsp plain flour
2 tsp English mustard (optional)
2 heaped tbsp lite cream cheese
300ml chicken stock
3 sprigs fresh thyme or 3 pinches of dried thyme
½ tsp nutmeg
Puff pastry to cover top of pie
1 egg or a little milk for glazing pastry (optional)
Turn oven to 200 degrees fanbake. Fill the kettle and boil it (if you are using powdered stock).
Put a large frypan on a medium heat and a medium saucepan on a low heat.
Slice the chicken breast into about 1cm slices.
Add some oil to the saucepan and then add the chicken. Cook for about 3 minutes on a low heat.
Melt the butter and heat some more oil in the large frypan.
Trim the spring onions and clean the mushrooms. If you have a food processor throw them in with the slicer attachment, otherwise do by hand and then add to pan.
Cook for 2 minutes.
Sprinkle over the flour and stir in.
Add the chicken stock, English mustard, lite cream cheese, thyme and nutmeg.
Mix together and heat through – about 2 minutes.
Add entire mixture (chicken and vegetables) to an oven dish (medium size).
Top with puff pastry – enough to tuck in around the edges. Score very gently with a knife – careful not to cut through the pastry.
Glaze with either lightly beaten egg or some milk.
Bake until it looks ready – probably about 20-30 minutes. Check pie contents is piping hot before tucking in.
Serve with leeks in white sauce and steamed brussel sprouts.
Recipe adapted from Jamie Oliver’s ’30 minute meals’.