Chicken Pot Pie with Creamy Mash
I recently saw a recipe, similar to this, on Jamie Oliver’s new show, Jamie’s Quick and Easy Food, and it seemed so simple and delicious, I had to try it! It’s got lots of flavour in it and is perfect to make now the weather is getting wintery! I served it with a really creamy mashed potato and it was delicious!
For the pie, you will need:
- Boneless chicken thighs, thinly sliced.
- 2 onions
- 300g mushrooms (I used chestnut and shitake)
- Fresh Thyme
- Puff Pastry, rolled out
- Pepper to season
- Red wine
For the mashed potatoes, you need:
- Double Cream
- 4 Large Potatoes, peeled and sliced
Slice the onions and cook in a little oil in a pan that can go in the oven. Season with pepper and cook until they’re soft. Add the chicken and allow to gently cook. In a seperate frying pan, dry fry sliced mushrooms to bring out their flavour.
Pop the potatoes on to boil now.
When the chicken is cooked, add the mushrooms, a slug of red wine and tear the thyme into the dish. Cover the pan with the puff pastry and roughly fold the edges in. Take a small bunch of more thyme and insert into the centre of the pie to allow the steam to come out. Put in the oven for around 20 minutes or until ythe pastry is golden.
Remove the potatoes when they’re soft and just before the pie is cooked. Add the cream and mash together.
Serve and enjoy!