Chicken Pot Pie Recipe

As promised, here Jamie Oliver's recipe for Chicken Pot Pie.  Since we are not big mushroom fans, David substituted with a mix of carrots and peas, while the creme fraiche (or cream) was substituted with almond milk - we doubled the volume.  I would also experiment with different kinds of onions in addition or replacement of the scallions, try shallots or leeks!

Hope you enjoy!

Chicken Pot Pie

Ingredients

4 x 6-ounce skinless chicken breasts
Olive oil
A pat of butter
A bunch of scallions
6 ounces button mushrooms
1 heaping Tbsp all-purpose flour, plus extra for dusting
2 tsp. English mustard
1 generous tablespoon creme fraiche or heavy cream
1 1/4 cup organic chicken stock
A few sprigs of fresh thyme
1/3 nutmeg, grated or 1/4 tsp. ground nutmeg, to taste
1 large sheet frozen puff pastry, thawed
1 egg

Directions

Set the oven to 400F.

Put the chicken breasts on a plastic board and slice into 1/2 inch strips.  Put a lug of olive oil and a pat of butter into a hot, large, wide pan.  Add the chicken and cook for three minutes.  Meanwhile, quickly trim the scallions and wash the mushrooms, then slice in a food processor (or by hand).

Add the vegetables to the pan with one heaping tablespoon of flour and stir.  Add the mustard, creme fraiche and chicken stock - stir well.  Pick the thyme leaves and stir into the pan with a few fine gratings of nutmeg and a good pinch of salt and pepper.  Leave to simmer.

Lightly dust a clean surface with flour and unroll the sheet of pastry -  if needed, roll out the pastry to fit over a 9 x 13 inch pan (probably 10 x 14 inch square).  Use a small knife to lightly crisscross and score the pastry.

Take the pan of chicken off the heat and transfer it to a baking dish slightly smaller than the pastry, tucking it in at the edges.  Quickly beat the egg and brush it over the top of the pie. Put into the oven and cook for 15 - 20 minutes, until the crust is brown and flaky.