High heat Olive oil, 1 chicken breast, sea salt, pepper, a knob of butter, 6 spring onion, 1/4 nutmeg, 1-2 bay leaf, thyme, 50g sliced mushrooms, 3 tbsp of crème fraîche, 2 tbsp of flour, 2 tbsp of mustard, 300 ml of chicken stock Low heat, (take out bay leaf and thyme twigs) Puff pastry, egg glaze, oiled rosemary 400 F for 15 minutes
The quickest and the most flexible recipe ever! I've made it thousand times and everytime I put something different: yogurt, nuts, onions, and each time the pie is so tasty that it's gone in 2 minutes. I use 2 pastries too, one at the bottom and one as showed in the video, it's perfect!
Found this recipe this morning and just made it for tea/dinner tonight. We all enjoyed it and using organic ingredient where I could, I fed my family of 6 for less than £2.50 a head. Very happy mummy! Thank you!
In my experience, puff pastry still tends to be quite raw underneath when cooked this briefly. I would roll it out a bit thinner, then cook it for slightly longer. 30 minutes wouldn't come amiss. OK, so it's not then a 30 minute meal, but it's worth doing.
Jamie, from an ex pat living in Cambodia, thankyou🙏. My Khmer wife & I live in Siem Reap & can't get puff pastry, so I used hot water pastry as for Pork pies using only butter👍 It worked a treat. 🙏🙏🙏
This would be improved by waiting for the filling to cool down before placing the puff pastry over the dish, because the heat from the filling can meant the butter in the pastry and you end up with the pastry quite soggy underneath.
Jamie, It's the not-so-silly lady with the nutmeg question from the other day. I made this for my family last night, and they LOVED it! Not only did their daughter/niece make dinner, but the recipe itself was fabulous. The only thing that failed on me with this recipe is the puff pastry, and I probably messed up on the cooking time for that. This is a cheap meal - the puff pastry being the most expensive part of the dish, at $10 - and a gorgeous savory dish. My mom is already trying to come up with ways to make these into empanadas (what do you call those tiny savory meat pies?) so it's more serving-size friendly. Thank you so much for this recipe! Now, to copy it down onto paper for my folks. - Briar
I cannot wait to make this! You have so many wonderful recipes. I feel sorry for the people that eat out at Fast Food Restaurants. They are missing out on good food! You made this meal in minutes! It's elegant, hearty, and quick. what more could you ask for?
Anyone else adapting this recipe and using turkey 🦃 and sage and onions 🧅 stuffing and other Christmas Day dinner leftovers? Mines in the oven now can’t wait 🥰 it Monday 27/12/21
I am just baking this now..from what I've tasted so far it is awesome. Im looking forward to experimenting with different kinds of mustards in the future.
Hi Jamie, Thanks for the video. I have two quick questions for you. 1. Would you try it with a little Tumeric and ground cumin? 2. Would you make the white sauce in a different pan and then transfer the sauce to the chicken dish? 3. What would you serve it with? Veg? Have a wonderful Happy New Year to you and your family.
Hi @jamieoliver I made this today and it was amazing! All the family loved it too 😊 I add instant mash to it and had no thyme so just added the rosemary instead.
mayajasmeen882, instant mash? Why not make your own mash? Here's what I do: 1. Put a pot of water onto the stove and leave to boil. 2. Peel some large potatoes and cut them into quarters. Put into the pot of boiling water. 3. Wait for the potatoes to cook through (stick a knife into them. Are they soft? If so they're cooked). 4. Drain the water but keep the potatoes in the pot. 5. Get around 50g of butter and put it with the potatoes. Begin mashing. 6. Continue adding very small amounts of milk until you have lovely, creamy mashed potatoes! Add salt to taste if you need to.
I made this last night and it's ridiculously delicious and amazingly easy. I've been trying to follow a Hobbit Tolkien diet - because it's COVID and I need new ways to keep myself excited about cooking food. One of the suggested dinners was chicken and mushroom pie and so I went to the internet and found this recipe. I love the way he explained the recipe with inexact measurements which helps to not get a bunch of measuring spoons dirty and saves time because you're not being super exacting. It works... up until you get to the infamous words: "That is cooked when it looks cooked" LOL. Not quite. Apparently puff pastry takes way longer and most recipes call for 40 minutes of baking vs 15. I went and looked around the internet after I took my pie out which looked beautiful but had me chewing some gummy dough on the backside. Even with the dough gummy it's still good because it reminds you of dumplings but to get it done done I had to put it back in the oven the next day for another 20 minutes. Don't worry the puff pastry won't burn it just gets even more browner - I would say a dark brown color means it's mostly done on the wet side. Some helpful tips for those in the US. I found creme fraiche at Wholefoods but couldn't find it at Harris Teeter. Creme fraiche tastes closest to sour cream to me but I'm not sure how sour cream responds to heat so I got the real thing. I had to go to Giant for puff pastry (Pillsbury folded pastry sheets) after thinking I would use pillsbury crescent rolls - so glad I didn't lol. Also the pastry sheets can probably be rolled out thinner to speed up the cook time and avoid soggy pastry on the side touching the filling. I used a full size cast iron pan which worked lovely but was hard to cover with the pastry - again rolling it out might have helped. I contemplated everything from pizza dough to roll out biscuit dough - and glad I did not substitute. Puff pastry is way lighter and fluffier and buttery and taste different from a croissant. Also I side eyed the nutmeg but surprisingly it adds such a delicious note, so I wouldn't recommend leaving it out unless you really hate nutmeg. All in all, a great fun to make recipe and it made me subscribe!
The best thing to do which my friend taught me is to cook the filling then let that go cold when cold add the pastry then cook, it takes less time and isn't chewy its perfect, hope this helps
I regularly make this now and my family love it! Sometimes I do it with leeks and peas instead of mushrooms and it’s lovely :) thanks for such a quick easy recipe
I have always called myself the experimental cook because I enjoy trying new food combinations, ingredients etc. What I like about Jamie's recipes is the easy method, using basic ingredients and yet tasting like one slaved over the meals.. Thanks.
Jamie, you know how to make a Fat man skip... Plus I'm all about speed these day cause in rehab for Cancer so the quicker I can sit down and just relax the better! You are God send!
I had made this loads of times, leek instead of spring onion and greek yoghurt instead of creme fra.... how do you spell it lol. Anyway it tastes great. Nice and quick
Love it! By far the tastiest chicken pie I’ve ever made. And so easy! I can see myself making this very often now, as quick and easy dinners are exactly what we need with the arrival of baby #2 ☺️☺️
That looked so delicious! I like pies very much... But it's been a long time now since i ate one.... I just have bad traumas with pies.... But sweet pies, like apple and fruit pies - those ate delish!! When i was a kid i used to love McDonald's pies! I still think they are the best desserts in the world.. Happy Wednesday evening!
Hi Jamie! I am planning on making this but I have a couple of questions that anyone can answer. By the way I looked up the recipe in your 30 minute meals cookbook but it isn't in there as listed in the comments so maybe the cookbook is a newer edition. So the questions: What size pan do you use and where can I get one like yours so I can cook and bake in the same pan (I am in the USA)? How many chicken breasts did you slice (not mentioned in the video and no recipe available)?
Why did you take off the stems/stalks of the bay leaves? I feel like that would make them harder to find later (because you're supposed to take them out once they've given flavor to the dish).
Creme fraiche is a cultured cream that remains stable when cooked. Re the mushroom chopping, how long would it take to assemble and wash up the food processor?
Agree re the food processor - it was two handful of mushrooms and it's definitely quicker to slice them manually rather than assembling and cleaning the food processor which is a really annoying job to do.
That looks pretty good. This may be a silly question, but how much of a difference is there between freshly grated nutmeg and ground nutmeg bought from the store? I'm fairly certain I've got the ground pre-made stuff, but I don't know if I have a whole nutmeg to grate.
well I am gonna use grated premade one just because I live in Russia and it's gonna be a nightmare trying to find a fresh one and also the price is gonna be way over sensible. The difference is the same as always in fresh vs pre-made - fresh just has this great "fresh" taste to it and pre-made always seems dull by comparison
***** Squee! I'll admit, I honestly thought someone else was going to reply. Got to have a small fangirl moment! Thank you for the information, Jamie. That's actually really good to know! It turns out I have fresh nutmeg - should have asked mom in the first place - so I'll be using that when I make this for dinner tonight, but it is a good thing to know the difference. Once again, thank you very much!
it's so unsatisfying watching someone cook without eating it haha. this looks absolutely delicious, though, I'm making this for dinner tomorrow thank you jamie! :D
Oh my my my my....... i'm gonna make someone soooo happy with this!!!! Including me ofcourse! Love it! Thanks for all your great recipes!!! Yummieeee from the Netherlands!!!
This was a lovely pie, one I will be making again and again in the future but the cooking time is way out, at least 30 mins at 200c unless it meant 200c with a fan assisted oven.
High heat
Olive oil, 1 chicken breast, sea salt, pepper, a knob of butter, 6 spring onion, 1/4 nutmeg, 1-2 bay leaf, thyme, 50g sliced mushrooms, 3 tbsp of crème fraîche, 2 tbsp of flour, 2 tbsp of mustard, 300 ml of chicken stock
Low heat, (take out bay leaf and thyme twigs)
Puff pastry, egg glaze, oiled rosemary
400 F for 15 minutes
Thank you..
Thank you
I have just made this for my wife for Valentine's. It came out perfect.... Many thank's Jamie.
What a lovely husband you are - how kind.
Ur wife so lucky gid bless u both
Awww so cute 😍
Aw
The quickest and the most flexible recipe ever! I've made it thousand times and everytime I put something different: yogurt, nuts, onions, and each time the pie is so tasty that it's gone in 2 minutes. I use 2 pastries too, one at the bottom and one as showed in the video, it's perfect!
Hi, how long do you cook for and what temperate do you set the oven at when you use two pastrys (one bottom and top)?
«that is cooked when it looks cooked” is my best rule
I've tried this and it is absolutely brilliant! The chicken sauce is also great combined with macaroni. Thanks for the recipe.
okay... I have no idea why, but I love watching this video?? The pie is just so beautiful!
Me toooo
same here :D
Jamie - Oliver Twist - For many years I followed your shows, you are a really a wonderful chef!!!
I love this guy, what's with all the unnecessary rude comments? Get a life people.
Yissel Herrera, what unnecessary rude comments? I don't see any! :-)
Watching these kind of videos in the middle of the night is such a very wrong idea
Donna hays.
Niña Bordamonte and it still is, sister, it still is
Niña Bordamonte and yet such a great idea
I've already had dinner, but I could polish off a generous serving of this, right now too! :D
Niña Bordamonte
That's why I unsubscribed to Tasty.
Found this recipe this morning and just made it for tea/dinner tonight. We all enjoyed it and using organic ingredient where I could, I fed my family of 6 for less than £2.50 a head. Very happy mummy! Thank you!
**Cries in cost of living**
I would like to thank you. You have made the world a better place. Stay as humble as you are.
That is cooked, when it looks cooked.
In my experience, puff pastry still tends to be quite raw underneath when cooked this briefly. I would roll it out a bit thinner, then cook it for slightly longer. 30 minutes wouldn't come amiss. OK, so it's not then a 30 minute meal, but it's worth doing.
Thanks for the pointer, very useful. :)
They seemed to skip over the bit where he made the fancy little leafs and rose for the top
Thanks
+Milena Gakovic you're welcome
It done on his show
That looks like a winner for dinner this week
@Pils76 if someone hasn’t replied in 7 years I’m just going to go out on a limb and guess they’re not going to reply 🤣
Lookin' good, chicken… Not mush-room for improvement in my eyes ;-)
Too mush-room could be bad for you, if you suffer from agoraphobia.
Hahaha just watched your Chicken Pie video today :p
Six years on from this comment... are you still a fun-guy ?...
@@_wimza_7983 six months on from your comment are you?
@@thomasbingham2797 best believe =)
Now that I'm living alone, I decided to change my diet and finally make my first ever pie. And what a pie it was! Very tasty!!
Thats not good for diet to be honest. I hope you are doing allright
I made it too, it is a great dish.
love that the pie is rectangular and exactly the size of that pastry. No need to trim and waste pastry because of the round shape.
Jamie, from an ex pat living in Cambodia, thankyou🙏. My Khmer wife & I live in Siem Reap & can't get puff pastry, so I used hot water pastry as for Pork pies using only butter👍 It worked a treat. 🙏🙏🙏
Made this last night & it was stupendous!! I just added a little bit of chilli flakes to mine.
Gracias chef J.O!
Mauro Peña, ahh, interesting. Because of course the mustard already gives it heat, but the chilli flakes kind of gives a sweetness to it.
Where do you get a pan like that where you can put it on the burner (hob) and also in the oven?
roasting tray enamel coated from any good cookery shop
This would be improved by waiting for the filling to cool down before placing the puff pastry over the dish, because the heat from the filling can meant the butter in the pastry and you end up with the pastry quite soggy underneath.
I quite like the soggy pastry..
I just like how he always handles ingredients and kitchen tools in a casual and almost rough way, like cooking is supposed to be casual😁.
It's that time of year again...
. . . WOW THAT CUTTING OF MUSHROOM
69
69
69
6
9
69
@@alikarim4968 are you on crack
I have made this numerous times and it’s a winner. Easy recipe and tasty.
Jamie,
It's the not-so-silly lady with the nutmeg question from the other day. I made this for my family last night, and they LOVED it! Not only did their daughter/niece make dinner, but the recipe itself was fabulous. The only thing that failed on me with this recipe is the puff pastry, and I probably messed up on the cooking time for that. This is a cheap meal - the puff pastry being the most expensive part of the dish, at $10 - and a gorgeous savory dish. My mom is already trying to come up with ways to make these into empanadas (what do you call those tiny savory meat pies?) so it's more serving-size friendly. Thank you so much for this recipe! Now, to copy it down onto paper for my folks.
- Briar
You’re a life saver for someone like me. Baby steps…you make it make sense. Thank you.
God...I love everything about it...stock, mushrooms, cream, chicken, dough...all of it!
Made this last night for the fam- absolutely gorgeous :D
Thank you Jamie. I like the all meals you cook. Hi from Kazakhstan.
I cannot wait to make this!
You have so many wonderful recipes. I feel sorry for the people that eat out at Fast Food Restaurants. They are missing out on good food! You made this meal in minutes! It's elegant, hearty, and quick. what more could you ask for?
Anyone else adapting this recipe and using turkey 🦃 and sage and onions 🧅 stuffing and other Christmas Day dinner leftovers? Mines in the oven now can’t wait 🥰 it Monday 27/12/21
How could 6 people click thumbs down for chicken and mushroom pie?
They are masochists.
Vegetarians
Clearly the same way the other 26 did! 0_o
MechanicalCoffee I am a vegetarian, I will thumbs this video up!
223 vegans 🌿🍃🌿
@JamieOliver thank you so much for sharing your recipes on this platform, I just ❤ your recipes and all the yips you throw in there👍👍👍👍👍
I am just baking this now..from what I've tasted so far it is awesome. Im looking forward to experimenting with different kinds of mustards in the future.
rollicker would english mustard fare differently from dijon in this rescipe?
Thanks Jamie, I made this for my family last night and it was a huge hit! Definitely will become a regular favorite.
Done steak and kidney pie, but never tried chicken and mushroom. Looks delicious and I'm looking forward to making it. 🙂
I'm making this for iftar toooonight, I have made it before absolutely delicious 😊
What an amazing easy recipe
Jamie is the best.
Jamie Oliver is just the best. Has been the same cook right from the get go. 💕
Hi Jamie,
Thanks for the video. I have two quick questions for you.
1. Would you try it with a little Tumeric and ground cumin?
2. Would you make the white sauce in a different pan and then transfer the sauce to the chicken dish?
3. What would you serve it with? Veg?
Have a wonderful Happy New Year to you and your family.
I will try this one Sir. My husband knows you well but I just started liking your videos. Godbless
Have passed this receipe on to many young people easy to cook.
I cooked this pie and I love it. I will cook this again sooner rather then later. Thank you 🙏
Hi @jamieoliver I made this today and it was amazing! All the family loved it too 😊 I add instant mash to it and had no thyme so just added the rosemary instead.
mayajasmeen882, instant mash? Why not make your own mash? Here's what I do:
1. Put a pot of water onto the stove and leave to boil.
2. Peel some large potatoes and cut them into quarters. Put into the pot of boiling water.
3. Wait for the potatoes to cook through (stick a knife into them. Are they soft? If so they're cooked).
4. Drain the water but keep the potatoes in the pot.
5. Get around 50g of butter and put it with the potatoes. Begin mashing.
6. Continue adding very small amounts of milk until you have lovely, creamy mashed potatoes! Add salt to taste if you need to.
Would this be ok to have the next day for lunch? Reheated?
Jamie Oliver you're the best🥇🥇🥇
Such an amazing cook. We love you Jaimie❤
Looks awesome!! Any suggestions for a vegetarian version?
I made this last night and it's ridiculously delicious and amazingly easy. I've been trying to follow a Hobbit Tolkien diet - because it's COVID and I need new ways to keep myself excited about cooking food. One of the suggested dinners was chicken and mushroom pie and so I went to the internet and found this recipe. I love the way he explained the recipe with inexact measurements which helps to not get a bunch of measuring spoons dirty and saves time because you're not being super exacting. It works... up until you get to the infamous words: "That is cooked when it looks cooked" LOL. Not quite. Apparently puff pastry takes way longer and most recipes call for 40 minutes of baking vs 15. I went and looked around the internet after I took my pie out which looked beautiful but had me chewing some gummy dough on the backside. Even with the dough gummy it's still good because it reminds you of dumplings but to get it done done I had to put it back in the oven the next day for another 20 minutes. Don't worry the puff pastry won't burn it just gets even more browner - I would say a dark brown color means it's mostly done on the wet side. Some helpful tips for those in the US. I found creme fraiche at Wholefoods but couldn't find it at Harris Teeter. Creme fraiche tastes closest to sour cream to me but I'm not sure how sour cream responds to heat so I got the real thing. I had to go to Giant for puff pastry (Pillsbury folded pastry sheets) after thinking I would use pillsbury crescent rolls - so glad I didn't lol. Also the pastry sheets can probably be rolled out thinner to speed up the cook time and avoid soggy pastry on the side touching the filling. I used a full size cast iron pan which worked lovely but was hard to cover with the pastry - again rolling it out might have helped. I contemplated everything from pizza dough to roll out biscuit dough - and glad I did not substitute. Puff pastry is way lighter and fluffier and buttery and taste different from a croissant. Also I side eyed the nutmeg but surprisingly it adds such a delicious note, so I wouldn't recommend leaving it out unless you really hate nutmeg. All in all, a great fun to make recipe and it made me subscribe!
We have here in France 🇫🇷 plenty of crème fraîche but no sour cream ! I really would like to switch with you when making cheesecakes !
The best thing to do which my friend taught me is to cook the filling then let that go cold when cold add the pastry then cook, it takes less time and isn't chewy its perfect, hope this helps
I searched for your shows in tv. M so glad that I found you.
Instead of putting the pastry on top you could eat this with pasta, its awesome
MaxMapex Pies are better
Oohhh I might try that!
I regularly make this now and my family love it! Sometimes I do it with leeks and peas instead of mushrooms and it’s lovely :) thanks for such a quick easy recipe
I want that for breakfast, lunch, and dinner! :))
How is Wigan?
Absolutely delicious my whole family loves it
I have always called myself the experimental cook because I enjoy trying new food combinations, ingredients etc. What I like about Jamie's recipes is the easy method, using basic ingredients and yet tasting like one slaved over the meals.. Thanks.
Jamie, you know how to make a Fat man skip... Plus I'm all about speed these day cause in rehab for Cancer so the quicker I can sit down and just relax the better! You are God send!
Made this last night! It's a weekly favorite! (Sometimes just as a stew without the pastry though)
Just fabulous.I
I’d
Love to have Jamie to dinner with his wife.l😎🌹
Can I please ask what food processor you recommend for all round use? Slicing, blending, mixing and dough? Thanks!
Moulinex
I had made this loads of times, leek instead of spring onion and greek yoghurt instead of creme fra.... how do you spell it lol. Anyway it tastes great. Nice and quick
Nothing has ever made me want a food processor more than seeing those perfectly sliced mushrooms 😮
Looking so good and perfect
This from jamies 30 minute meals!!
“If you’re rubbish with a knife, it’s alright.”
I feel attacked.
Watching this guy cooks make my mouth so damn wet.
yeah
+scartissue121 Vomit.....
scartissue121 ewww......... lol
you guys!!! lol
scartissue121 Well if u are gay then yeah he looks hot in gay standards nothing weird about that it's cool.....
Chicken Breast
1/2 Onions
2 Bay Leafs
Thyme
Mushrooms
Creme Fraich
Flour
Mostard
Chicken Stock
Puff Pastry
1 Egg
Rosmary
Love it! By far the tastiest chicken pie I’ve ever made. And so easy! I can see myself making this very often now, as quick and easy dinners are exactly what we need with the arrival of baby #2 ☺️☺️
That looked so delicious!
I like pies very much... But it's been a long time now since i ate one.... I just have bad traumas with pies....
But sweet pies, like apple and fruit pies - those ate delish!! When i was a kid i used to love McDonald's pies! I still think they are the best desserts in the world..
Happy Wednesday evening!
made this it was so easy. am so proud of myself. thnx @Jamie👌
just try it, really simple, easy to made, quick, and healthy. and the best thing, it is really tasty. thank you, sir.
I've made this a lot over the years and it's one of my favourite recipes. So refreshing and delicious, always get compliments! Thank you!
That is gold!! Dinner served for tomorrow, cheers mate..
Amazing recipe wow thanks Jamie
Just made it Jamie, with leek instead of spring onion. Amazing, quick, simple! Thanks so much x
Looks fantastic. I'm gonna make it.
Hi Jamie! I am planning on making this but I have a couple of questions that anyone can answer. By the way I looked up the recipe in your 30 minute meals cookbook but it isn't in there as listed in the comments so maybe the cookbook is a newer edition. So the questions:
What size pan do you use and where can I get one like yours so I can cook and bake in the same pan (I am in the USA)?
How many chicken breasts did you slice (not mentioned in the video and no recipe available)?
Very tasty pie recipe we think. Thanks Jamie.
tried this, WORKED SPLENDIDLY, thanks Jamie!
I have to make it.Thanks, Jamie ❤️
Why did you take off the stems/stalks of the bay leaves? I feel like that would make them harder to find later (because you're supposed to take them out once they've given flavor to the dish).
Great simple but delicious recipe, I used white onions instead of spring. The whole family loved it! Will definitely be making again
Creme fraiche is a cultured cream that remains stable when cooked. Re the mushroom chopping, how long would it take to assemble and wash up the food processor?
Agree re the food processor - it was two handful of mushrooms and it's definitely quicker to slice them manually rather than assembling and cleaning the food processor which is a really annoying job to do.
Jamie doesn't do the washing up, so what does he care?
Assemble and wash a food processor? 30 seconds to assemble, 30 seconds to wash (or five seconds to put it in the dishwasher).
I love Jamie Oliver food 🥙🌯🌮🍕
The best chef!
Wow! Didn't know this dish was so easy to make! Thanks Jamie!
Great Dish! I can't have milk products. can I use mayonnaise instead of the creme fresh? or maybe do you have a different idea?
Made this for the first time never made a pie before it was amazing thanks Jamie for a great family meal :)
That looks pretty good. This may be a silly question, but how much of a difference is there between freshly grated nutmeg and ground nutmeg bought from the store? I'm fairly certain I've got the ground pre-made stuff, but I don't know if I have a whole nutmeg to grate.
well I am gonna use grated premade one just because I live in Russia and it's gonna be a nightmare trying to find a fresh one and also the price is gonna be way over sensible. The difference is the same as always in fresh vs pre-made - fresh just has this great "fresh" taste to it and pre-made always seems dull by comparison
***** Squee! I'll admit, I honestly thought someone else was going to reply. Got to have a small fangirl moment!
Thank you for the information, Jamie. That's actually really good to know! It turns out I have fresh nutmeg - should have asked mom in the first place - so I'll be using that when I make this for dinner tonight, but it is a good thing to know the difference. Once again, thank you very much!
I had the same exact question.
Eric Lin Always good to know
I'm not the only one. :)
it's so unsatisfying watching someone cook without eating it haha. this looks absolutely delicious, though, I'm making this for dinner tomorrow thank you jamie! :D
My idol since 2000 first year entered f&b college..mmmwwahhzzz
Oh my my my my....... i'm gonna make someone soooo happy with this!!!! Including me ofcourse! Love it! Thanks for all your great recipes!!! Yummieeee from the Netherlands!!!
just made this , easy to do but so tasty , defo making this again
Thank you very much Jamie.its my very 1st time & was very nice.thank you so much again
i made it for dinner and i almost didnt get any it was lovely thanks jamie oliver
He's an angel in Food Heaven.
Jamie's mom sneezed and he came out of the womb. No drama. Quick and easy. Just like his recipes.
This was a lovely pie, one I will be making again and again in the future but the cooking time is way out, at least 30 mins at 200c unless it meant 200c with a fan assisted oven.
I make this with potato and cornflour added for thickness otherwise it's pretty watery. It's lovely, though!
I'm going to make this with quorn chicken, super excited!
+AllwaysRight1 We didn't have any real chicken so I used quorn. Such a pussy for not going out to buy chicken 😂😂 Chill, man