CHICKEN POT PIE WITH PUFF PASTRY | JAMIE OLIVER PIE RECIPES
Total Time 30 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 220°C/425°F/gas 7.
- Place a 30cm non-stick ovenproof frying pan on a high heat, with a smaller non-stick pan on a medium heat alongside. Pour 1 tablespoon of olive oil into the larger pan.
- Peel and roughly chop the onions, adding them to the larger pan as you go.
- Roughly chop two- thirds of the thighs, finely chop the rest, and add to the onion pan. Cook for 6 minutes, or until golden, stirring occasionally.
- Meanwhile, place the mushrooms in the dry pan, tearing up any larger ones. Let them toast and get nutty for 4 minutes, then tip into the chicken pan and strip in half the thyme leaves.
- Remove the pan from the heat, add a pinch of sea salt and black pepper, then stir in 1 tablespoon of red wine vinegar and 150ml of water.
- Working quickly, roll out the pastry so it’s 2cm bigger than the pan, then place it over the filling, using a wooden spoon to push it into the edges.
- Very lightly criss-cross the pastry, then brush with 1 teaspoon of olive oil. Poke the remaining thyme sprigs into the middle of the pie.
- Bake at the bottom of the oven for 15 minutes, or until golden and puffed up. Easy!
Nutrition Facts : Calories 683 calories, FatContent 40.7 g fat, SaturatedFatContent 19.8 g saturated fat, ProteinContent 36.7 g protein, CarbohydrateContent 42 g carbohydrate, SugarContent 7.2 g sugar, SodiumContent 1.2 g salt, FiberContent 4.3 g fibre
POT-ROAST CHICKEN WITH STOCK RECIPE - BBC GOOD FOOD
Pot-roast your chicken to ensure that it's succulent. This recipe will also give you an amazing stock to use in other recipes so it's a winner all round
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Total Time 2 hours 20 minutes
Prep Time 10 minutes
Cook Time 2 hours 10 minutes
Yield Serves 4 with leftovers
Number Of Ingredients 8
Steps:
- Heat oven to 170C/150C fan/gas 5. Heat the oil in a large flameproof casserole dish and brown the chicken well on all sides, then sit it breast-side up. Pack in the onions, thyme, garlic and peppercorns, pour over the wine and stock, and bring to the boil. Pop on the lid and transfer to the oven for 2 hrs.
- Remove and rest for 20 mins. Carefully lift the chicken onto a chopping board and carve as much as you need. Serve the carved chicken in a shallow bowl with the onions and some of the stock poured over. Serve with some usual Sunday veg and roast potatoes.
- Strain the leftover stock into a bowl and strip the carcass of all the chicken. Chill both for up to three days or freeze for up to a month to use for other recipes like our one-pot chicken noodle soup.
Nutrition Facts : Calories 500 calories, FatContent 29 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 6 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 2 grams fiber, ProteinContent 51 grams protein, SodiumContent 0.6 milligram of sodium
More about "chicken strip meals recipes"
CHICKEN & MUSHROOM PUFF PIE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 15 minutes
Category Dinner, Main course
Cuisine British
Calories 855 calories per serving
- Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown.
HUMBLE CHICKEN STEW & DUMPLINGS - JAMIE OLIVER
From jamieoliver.com
Total Time 1 hours 40 minutes
Cuisine british
Calories 768 calories per serving
- For this recipe, you will need 1 leftover chicken carcass, plus up to 300g leftover cooked chicken. Strip all the meat you can find off the chicken carcass, and put aside.
- Place the carcass and any bones in a large pan and use a rolling pin to smash them all up. Cover with 1 litre of water, bring to the boil, then simmer for at least 30 minutes, skimming away any scum from the surface.
- Meanwhile, finely slice the bacon and place in a large casserole pan on a medium heat with a lug of oil, while you peel and chop the onions, carrots, and potatoes or celeriac into 2cm dice.
- Add to the pan along with the thyme sprigs and bay leaves. Cook for 10 minutes, stirring regularly.
- Halve and stir in the mushrooms, along with the leftover chicken and plain flour.
- Pour the stock through a sieve straight into the pan (topping up with a little water, if needed) and let it simmer for 20 minutes, or until thick and delicious, while you start your dumplings.
- Place the self-raising flour and a pinch of sea salt in a mixing bowl. Coarsely grate in the butter and rub together until it resembles breadcrumbs.
- Add 100ml of cold water and bring into a ball of dough. Divide into 12 pieces and roll into balls.
- When the time’s up, loosen the stew with a good splash of water if needed, season to perfection, then transfer it to an ovenproof pan and place the balls on top.
- Pop the lid on and bake at 190°C/375°F/gas 5 for 30 minutes, or until hot through and the dumplings are fluffy and cooked. Serve with some seasonal greens.
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