Another great meal from Jamie’s 30-Minute Meals
This is not a low Fodmap recipe.
Chicken Pie, French-Style Peas and Carrots
Author: Suzanne Perazzini
Ingredients
- 2 x big chicken breasts
- Two spring onions
- 150g button mushrooms
- 1 heaped tbsp flour
- A knob of butter
- 2 tsp English mustard
- 1 heaped tbsp creme fraiche
- 300ml chicken stock
- A few sprigs fresh thyme
- A little nutmeg
- 4 pastry sheets
- 1 egg
- 600g carrots
- 1 tbsp flour
- A knob of butter
- 300ml chicken stock
- A few sprigs of mint
- ½ a lemon
- Olive oil
- Salt & pepper
Method
- Turn on oven to 200°C/400°F.
- Fill kettle with water and boil.
- Slice chicken into 1cm strips.
- Put a lug of oil into a big frying pan with a knob of butter.
- Add the chicken and cook 3 minutes.
- Trim spring onions and clean mushrooms.
- Slice both in a food processor.
- Add to the pan with the flour and stir.
- Add thyme, mustard, nutmeg, creme fraiche, stock, salt and pepper.
- Stir and leave to simmer.
- Line your oiled pie dish with pastry and place in the oven for 5 minutes to pre-cook a little.
- Meanwhile, peel the carrots and slice in the processor.
- Place in a pot with a little oil, salt, pepper and a few leaves of thyme.
- Cover with the boiled water and put on the stove. Cook 15 minutes.
- Remove pie dish from the oven and fill with the chicken filling. Top with pastry.
- Brush with a little beaten egg and place in the oven for 15 minutes.
- Meanwhile return the empty frying pan to the heat and add a knob of butter.
- Once melted, add the second lot of flour and blend.
- Cook a little, then gradually add the stock and mint until the sauce is thick and smooth.
- Add the peas with the lemon, salt and pepper and cook through.
- Drain the carrots and serve as is or mash them.
- Remove the pie from the oven and serve with the peas and carrots.
Love a quick, delicious, homey meal! My hubby would be thrilled to come home to this dinner 🙂 Thanks for sharing…and have an excellent weekend~
Men certainly like home made meals like their mothers cooked. It’s easy to satisfy them with a bit of effort.
Suzanne
Can you make, cook and freeze Jamie Oliver chicken pie ?
I have never tried it but I imagine so.
dose anyone know where i can find a link to see the video for this recipe?
I can’t remember if I found a video on it but I would suggest you look on Youtube because several of his 30-minute meals are there. Good luck.
Thank for this recipe from a fellow kiwi 🙂
Hi Grace. It’s a great recipe, as are all of Jamie’s. He is a master of flavours.
I used baby gems with the peas, as Mr Oliver does. Also, baby leeks are nicer tasting than spring onions.
Thanks for the recipe.
I am sure that would make for a lovely dish. I sometimes substitute with what I already have in the house. I have never tried baby gems but must do so.
You seem to have missed out the little gem lettuces in the French style peas!!!! Not the same without them!!!
Hum just saying but… Isn’t mushroom very high in fodmap, Monash is saying that button mushroom from a can are fine in small quantities but still.. And baby leeks are fodmap bomb.
If you look carefully above the recipe – it says it is NOT a low Fodmap recipe. This website existed before it shifted its focus to low Fodmap.
amazing tried and tested recipe, so tasty & easy. Jamie Oliver Classic.
In your recipe it never tells you to fry the chicken. My husband cooked this meal the other day and ended up with the raw chicken strips at the end and was totally confused. I thought it was kind of hilarious but maybe mention in step one to throw the chicken in 🙂
The end result was delicious! A perfect winter meal!
I have now fixed that. Please apologize to your husband for me. I guess you had a vegetarian pie.
Falta a quantidade de ervilhas na receita. Obrigada.