Jamie Oliver's chicken pie recipe is the perfect winter warmer - ready in 30 minutes

By Nicola Roy, Spare Time writer

Chicken pie is the perfect dinner for those cold winter evenings (Image: Getty Images)

Nothing beats a hearty pie when it's cold outside and all you want is to snuggle up on the sofa.

With an array of flavours to choose from, discovering a new recipe is always exciting - though sticking to the traditional ones never disappoints.

Chicken and mushroom pie is a quintessential dish during the frosty months. And according to celebrity chef Jamie Oliver, it's also quite simple to prepare.

His one-pan recipe can be whipped up in just 30 minutes, and it will soon become your "go-to on winter nights when all you want is a filling, feel-good dinner".

Without any complex ingredients, it's perfect for those times when you need something quick, delicious, and comforting to fend off the cold. Here's everything you need to create this delightful dish.

It takes around half an hour to whip up a delicious chicken pie (Image: Getty)

Chicken and mushroom pie

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

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.

Meanwhile, unroll the pastry sheet on its paper and score a 3cm border around the edge, 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.

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.

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, leaving a layer of pastry at the bottom. Pile in the remaining leaves and filling, then put the lid back on, slice and serve.