Simply Jamie
By Jamie Oliver
Creamy chicken & chive pie
45 mins
Not Too Tricky
serves 6
About the recipe
Fun and fast to assemble, and impressive looking without the fuss, I know this pie will serve you well.
Recipe From
Ingredients
450g shredded poached chicken & veg
1 bunch of chives (20g)
250ml soured cream
2 tablespoons semi-skimmed milk
2 tablespoons wholegrain mustard
2 x 320g sheets of ready-rolled puff pastry
1 free-range egg
2 tablespoons sesame seeds
Method
- Preheat the oven to 200°C/400°F/gas 6. Roughly chop the poached veg and place in a bowl with the shredded chicken. Finely slice and add the chives, along with the soured cream, milk, mustard and a pinch of sea salt and black pepper, then mix well.
- Unroll one of the pastry sheets, leaving it on its paper, place it in a baking tray, then spoon and flatten the pie filling across the centre, leaving a 3cm border all the way around the edge.
- Beat the egg and brush the exposed pastry. Unroll the second sheet of pastry over the top, remove the top sheet of paper, then use a fork to seal the pastry edges together and brush the top with eggwash.
- Sprinkle over the sesame seeds, cut a little cross in the centre, then place the tray over a medium heat on the hob for just 1 minute, to start crisping up the base – no one likes a soggy bottom.
- Bake on the bottom of the oven for 30 minutes, or until golden and cooked through. Amazing served with a mixed salad or some steamed seasonal veg.
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