Sunday, 28 August 2011

Chicken Quorn Pie from Jamie Oliver

   Another simple and lovely recipe, a little adapted, from Jamie Oliver. As I'm vegetarian, I've changed from Chicken Breast/Fillet to Quorn Pieces, but of course, you can still use the chicken, turkey would work too.

Chicken (Quorn) Pie with Wholegrain Mustard
  - 1 - 11/2 bags of Quorn Chicken Piece Small piece of butter and a dash of oil
  - A bunch of spring onions/scallions
 -  1 heaped tablespoon of flour (additional if you wish to thicken the sauce)
  - 150g Button Mushrooms (optional - I used frozen peas)
  - 2 teaspoons of Wholegrain Mustard (or English)
  - 1 heaped tablespoon of Creme Fraiche
  - 500ml of Vegetable stock (chicken if you're not using Quorn)
  - A few sprigs of Thyme (I used dried)
  - 1/2 tsp of ground nutmeg (I grated about 1/3 of a whole one)
  - 1 sheet of pre-rolled shortcrust pastry (the recipe calls for puff, but it's your choice)
  - 1 egg



  1. First you want to put your oven on Gas Mark 6 (200C, 400F) and then slice the chicken, if you are using meat. Otherwise get a large pan on the heat, melt the butter and oil and chuck in your chopped spring onions. 
  2. Let soften for a minute or two on a medium heat before adding the Quorn/Chicken/Turkey, and flour, stirring well to thicken the butter. This helps with making a great sauce when you add the stock, as flour and melted butter is the start to many sauces. 
  3. Add in the mushrooms, or peas, if you're using them, followed by the mustard and creme fraiche. 
  4. Next into the pan is the vegetable stock, stir well and finally add in your seasonings of Thyme, Nutmeg and Pepper (most likely to be plenty of salt in the stock already). 
  5. Let it simmer gently for about 5 minutes or so, after this you can start adding some more flour, 1/2 tablespoon at a time, to get the consistency you prefer. 
  6. Finally, place the gorgeous mix into an oven dish, lay the pastry on top, score with a knife and give it a good egg wash. Bake for 20 minutes until golden brown. 
             

   Enjoy!

7 comments:

  1. Thanks for this, found it via Pinterest, made it tonight and it was great, my first Quorn experience!

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    1. Aww! That's fantastic! I've found that Quorn's new range is really good! A lot better than it used to be, especially the chicken pieces which are a lot juicier!

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  2. I made this for the family a few nights ago.. using lots of portobello mushrooms (400 grams) and sticking to the recipe for everything else. ( extra fresh tyme cause I love it)

    Absolutely delicious , thanks for sharing

    Rob
    p.s, even put pictures on my FB :)

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  3. Omg! Thank-you so much! I was actually going to try and make Quorn chicken pie on my own, and I thought nobody had done it yet so I was hesitant on what I was going to do, but thanks to you I have an actually recipe! Thanks so much :)

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  4. I love this recipe and so does my carnivorous boyfriend :D hehehe!
    thank you

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  5. I have a major problem with this recipe........eating the filling before i put the pastry topping on top !!! - oh i add the grated rind of a lemon into the mixture as we as a family love lemon. This is a very good dish which i cook often. Thank You.

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  6. woops - forgot to add this is not Richard (carnivore) but his wife (vegi) sneaking my comment on via his google account !!

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