Things I have been cooking lately #96: Chicken pie with carrot smash and peas

I made this recently for a girls’ dinner with my bestie, Dawn and it was the best kind of wintery comfort food you can imagine. Not only was the pie amazing but I swear I am never going to prepare peas in any other way. I don’t even like peas and I couldn’t stop eating them. This recipe is adapted from Jamie’s 30 Minute Meals so as always be prepared to run around the kitchen to get everything done on time.

Chicken pie with carrot smash and peas

For the pie

4 x skinless, boneless chicken breasts
a knob of butter
a bunch of spring onions
150g button mushrooms
1 heaped tablespoon of flour, plus extra for dusting
2 teaspoons English mustard
1 heaped tablespoon of creme fraiche
300ml chicken stock
a few sprigs of thyme
1/3 nutmeg for grating
1 sheet pre-rolled puff pastry
1 egg

For the carrots

600g carrots
a few sprigs of thyme

For the peas

2 little gem lettuces
480g frozen peas
a knob of butter
1 tablespoon of flour
300ml chicken stock
a few sprigs of fresh mint
1/2 a lemon

Salt
Pepper
Olive oil

Turn on the oven to 200 C and fill and boil the kettle. Peel and slice the carrots. Wash and slice the mushrooms. Trim and slice the spring onions. Remove the outer leaves from the lettuces, wash and slice them. Set all the prepared veg aside.

Place a large pan over a medium heat and a large saucepan with a lid over a low heat.

To prepare the pie slice the chicken into 1cm strips. Put a lug of olive oil and a knob of butter into the large frying pan. Add the chicken and cook for about 3 minutes. Add the mushrooms and spring onions to the pan with the tablespoon of flour and stir. Add the mustard, creme and chicken stock and stir. Strip in the time leaves, grate in the nutmeg and add a good sprinkle of salt and pepper. Leave to simmer.

Now prepare the smash. Put the carrots in the saucepan with a lug of olive oil a good pinch of salt and pepper and a few thyme tips. Just cover with boiling water, then cover with the lid, turn up to high and allow to cook for 15 minutes.

Now back to the pie. Lightly dust a flat surface with flour and unroll the pastry onto it. Use a small knife to lightly score it in a crisscross fashion. Take the chicken off the heat and tip it into a baking dish about 20cm x 30cm. Lay the pastry over the chicken and squidge it around the edges so it fits. Beat the egg and spread it over the top of the pastry. Bung in the oven for 15 – 2o minutes until golden brown on top.

Onto the peas. Return the chicken pan to a high heat. Add a knob of butter and a tablespoon of flour to the pan and stir. Then add the chicken stock. Tear in the  mint leaves and mix with a balloon whisk until you have a smooth, bubbling sauce. Add the peas and sliced lettuce. Squeeze in the lemon and add a splash of boiled water. Season with salt and pepper and put the lid on.

Check that the carrots are fork tender and then drain them and return to the pan. Smash using a potato masher. Remove the pie from the oven and serve with the peas.

Serves 4