Jamie Oliver's 'one pan' pie perfect for autumn and ready in 30mins

Packed full of tender chicken, this easy to makes recipe is 'chef's kiss'

As the nights draw in a heartwarming slice of chicken pie can feel like a cosy hug on a plate. Crack through the surface to discover the promise of something deliciously comforting inside.

Celebrity chef and family man Jamie Oliver shares our passion for all things pie and has created an easy one-pan option, packed full of tender chunks of chicken and tasty flaky pastry in his Chicken and Mushroom Puff Pie.

Ready to eat in just over 30 minutes, Jamie said: "This one-pan recipe will soon become your go-to on winter nights when all you want is a filling, feel-good dinner."

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The hearty pie is brimming with nutrients including 39.8 grams of protein. For pie lovers looking for a veggie option, the chef says "Simply ditch the chicken and ramp up the mushrooms."

He describes the recipe as being "not too tricky" and suggests that it is large enough to serve four people, perhaps with some creamy mash on the side.

Here's how to make it:

Ingredients

• 500g free-range skinless boneless chicken thighs
• olive oil
• One bunch of spring onions
• 320g mixed mushrooms
• 320g sheet of ready-rolled puff pastry
• 600ml semi-skimmed milk
• One heaped tablespoon plain flour
• One tablespoon wholegrain mustard
• 80g mixed bag of watercress, spinach & rocket

Method

1. Preheat the oven to 200°C/400°F/gas 6. Chop the chicken into 3cm chunks and place in a 30cm non-stick frying pan on a medium-high heat with one tablespoon of olive oil, stirring regularly. Trim the spring onions, chop into 1cm lengths and add to the pan. Trim and tear in the mushrooms. Cook for 10 minutes, or until golden, stirring regularly.

2. Meanwhile, unroll the pastry sheet on its paper and score a 3cm border around the edge (don’t cut all the way through), then very lightly score a large criss-cross pattern across the inner section. Brush with a little milk, then place the pastry, still on its paper, directly on the middle shelf of the oven to cook for 17 minutes, or until golden, risen and cooked through.

3. Stir the flour into the pan for one minute, then gradually stir in the milk. Simmer on a medium heat until the pastry is done, stirring occasionally, and loosening with extra splashes of milk, if needed. Turn the heat off, stir through the mustard and half of the leaves, then season to perfection.

4. Remove the pastry from the oven, leave to cool slightly, then transfer to a serving board, discarding the paper. Use a sharp knife to cut round the border, cutting through the top few layers of pastry only. Use a fish slice to carefully lift up and remove the inner section (like a lid), leaving a layer of pastry at the bottom. Pile in the remaining leaves and filling, then put the lid back on, slice and serve.