Despite thoroughly reading the instructions for this recipe and watching Jamie Oliver effortlessly make it (twice!) Preheat the oven to 200°C/400°F/gas 6. My basil dressing was chunky, not smooth, the cooked spinach was too wet and worst of all, the pie filling leaked through the pastry when I assembled it causing the bottom layer of filo to stick to the baking paper. Add the chicken, leeks, carrots, celery, and thyme and cook slowly on the stove for 15 minutes. Turn the heat right up, add the flour, and keep stirring for a couple of minutes before adding the wine, a wineglass of water, and the milk. Toast the pine nuts in a large ovenproof frying pan over a medium heat for 1 to 2 minutes, or until golden and smelling fantastic, tossing occasionally. This does make an excellent mid-week meal and you could also use pasta instead of pastry to make a yummy, creamy pasta bake. my first attempt was a struggle. And it won’t break the bank either! The recipe below is my adapted version of Jamie’s recipe. Jamie Oliver’s Chicken, Mushroom and Leek Pie January 25, 2014 March 2, 2014 • thatgirlsgotanappetite Following my New Years resolution, last weekend I decided to have a first attempt at cooking a new dish from scratch, following a recipe from my all time favourite chef, Jamie Oliver. Jamie Oliver’s chicken pie is a firm favourite in our house, and we come back to it time and time again.

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