Side Pannel
Jamie Oliver's Quick and Easy Chicken Pie
Jamie Oliver's Quick and Easy Chicken Pie
- Recipe Submitted by Cassata on 09/23/2014
Category: Main Dish, Side Dishes
Ingredients List
- 500 grams chicken fillet
- 2 tablespoons corn flour
- 1 1/2 tablespoons light soy sauce
- Freshly ground black pepper (optional)
- 250 grams mushrooms, sliced thinly
- 1 potato, peeled and cubed
- 300 ml chicken stock
- 1 heaped tablespoon plain flour
- 1 large knob of butter
- 2 teaspoons dried sage ”“ Note [1]
- 1 heaped tablespoon sour cream / creme fraiche
- 1 sheet of puff pastry / shortcrust pastry (10 x 10 inch)
- 1 egg, beaten
Directions
1. Preheat the oven to 200 degrees Celsius.
2. Wash, dry and dice the chicken fillet into bite-sized cubes. Combine them with the corn flour, soy sauce and black pepper and set aside to marinate for 15 minutes. The corn flour will help to keep the chicken tender while the soy sauce will help the chicken to brown better.
3. Heat a large non-stick pan (deep enough to hold liquid) over high heat and add in some oil. Turn the heat down to medium and sear the chicken pieces until browned on all sides. Do this in a few batches (adding more oil if necessary) if your pan cannot hold all the chicken pieces in a single layer. Remove the seared chicken (they don”™t have to be fully cooked) with a slotted spoon and place them on a large plate.
4. Keeping the pan over medium heat, add in the sliced mushrooms and sauté until the mushrooms have reduced in size. Season with a little salt and black pepper. Add in the seared chicken and the potato cubes. Add in the chicken stock, flour and butter and turn the heat up to high and bring the mixture to a boil. Add in the dried sage and cook until the mixture has thickened. Stir in the sour cream and turn off the heat.
5. Divide the chicken mixture among 4 to 6 greased ramekins (or transfer to 1 8×8-inch greased baking tray). Cut the puff pastry / shortcrust pastry into 4 to 6 equal pieces (ensuring they are large enough to cover the top of the ramekins). Place the puff pastry / shortcrust pastry on top of the chicken mixture, making decorative patterns on the edges if desired.
6. Brush the top generously with the beaten egg and bake for 10 to 20 minutes, until the pastry is golden-brown and the chicken juices are bubbling and overflowing.
7. Let the chicken pie rest for 5 to 10 minutes before serving.
2. Wash, dry and dice the chicken fillet into bite-sized cubes. Combine them with the corn flour, soy sauce and black pepper and set aside to marinate for 15 minutes. The corn flour will help to keep the chicken tender while the soy sauce will help the chicken to brown better.
3. Heat a large non-stick pan (deep enough to hold liquid) over high heat and add in some oil. Turn the heat down to medium and sear the chicken pieces until browned on all sides. Do this in a few batches (adding more oil if necessary) if your pan cannot hold all the chicken pieces in a single layer. Remove the seared chicken (they don”™t have to be fully cooked) with a slotted spoon and place them on a large plate.
4. Keeping the pan over medium heat, add in the sliced mushrooms and sauté until the mushrooms have reduced in size. Season with a little salt and black pepper. Add in the seared chicken and the potato cubes. Add in the chicken stock, flour and butter and turn the heat up to high and bring the mixture to a boil. Add in the dried sage and cook until the mixture has thickened. Stir in the sour cream and turn off the heat.
5. Divide the chicken mixture among 4 to 6 greased ramekins (or transfer to 1 8×8-inch greased baking tray). Cut the puff pastry / shortcrust pastry into 4 to 6 equal pieces (ensuring they are large enough to cover the top of the ramekins). Place the puff pastry / shortcrust pastry on top of the chicken mixture, making decorative patterns on the edges if desired.
6. Brush the top generously with the beaten egg and bake for 10 to 20 minutes, until the pastry is golden-brown and the chicken juices are bubbling and overflowing.
7. Let the chicken pie rest for 5 to 10 minutes before serving.
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