Add the flour and stir for 1 to 2 minutes to form a paste, then slowly pour in the stock, whisking until thickened. Pour over the thickened stock and add the herbs and watercress. Bake for 25 minutes, or until crispy and golden, then serve with a crisp green salad. https://www.jamieoliver.com/recipes/category/books/jamies-30-minute-meals Halve the lemons, quarter the Jersey Royals, then pick and finely chop the tarragon and parsley. Easy . https://www.bbcgoodfood.com/recipes/chicken-leek-mushroom-pie https://www.jamieoliver.com/recipes/chicken-recipes/spring-chicken-pie Share on Twitter. Making suet shortcrust pastry from scratch is satisfying and ideal for this king-sized chicken pie with sausage, sage and onion 1 hr and 50 mins . Add the mustard, then season. Share on Facebook Share on Pinterest Share by Email More sharing options. Pop in the oven for 45 minutes, or until golden, crispy and cooked. Pre-heat the oven to 200°c/400°F/Gas mark 6. Trim, halve and wash the leeks, then finely slice. Get the perfect chicken pie whether you opt for crisp puff or buttery shortcrust pastry. https://www.jamieoliver.com/recipes/chicken-recipes/proper-chicken-pie Lightly scrunch up and place on top of the pie filling, brushing with a little oil. Jamie Oliver- Chicken Pie. 2.5 of 5 (2) Create a Recipe Makeover. Lay out sheets of filo on a clean surface and cut each one in half. “Serve with seasonal veg for the perfect family dinner! Check the seasoning, then finely chop the chicken skins and sprinkle over the filling. https://www.jamieoliver.com/recipes/chicken-thighs-recipes/chicken-pot-pie 17 ratings 4.7 out of 5 star rating. It makes an easy, tasty and nutritious family meal 2 hrs . Cook this low-calorie chicken pie using a base recipe that you can prepare ahead of time and freeze. ”, Please enable targetting cookies to show this banner, Please enable functionality cookies to use this feature, Beautiful British food for the Queen’s birthday, Quick chicken & mushroom pie: Jamie Oliver, 2 lemons, 500 g Jersey Royals, ½ a bunch of fresh tarragon , (15g), 1 bunch of fresh flat-leaf parsley , (30g), 8 free-range chicken thighs , bone in, skin on, from sustainable sources, 6 cloves of garlic, 50 g unsalted butter, 2 tablespoons plain flour, 400 ml organic chicken stock, 2 teaspoons Dijon mustard, 75 g watercress, 5 sheets of filo pastry.