Chicken Pie French-Style Peas Sweet Carrot Smash Berries, Shortbread & Chantilly Cream

Name: Chicken Pie French-Style Peas Sweet Carrot Smash Berries, Shortbread & Chantilly Cream
Yield: Serves 6
Ingredients: extra virgin olive oil; sea salt & black pepper; a few sprigs of fresh mint; 150 g button mushrooms; 480 g frozen peas; 400 g mixed berries, such as blueberries, raspberries or strawberries; 1 tablespoon vanilla paste or extract; a bunch of spring onions; a knob of butter; 1 heaped tablespoon plain flour, plus extra for dusting; 4 x 180 g skinless chicken breasts; 1 heaped tablespoon crème fraîche; olive oil; 1 sheet of pre-rolled puff pastry; 600 g carrots; 2 little gem lettuces; elderflower cordial; 2 sprigs of fresh mint; 1 heaped tablespoon icing sugar; 150 ml double cream; a few shortbread biscuits, to serve; 2 teaspoons English mustard; 300 ml organic chicken stock; ½ a lemon; 1 egg; a few sprigs of fresh thyme; 1∕3 of a nutmeg, for grating; 1 tablespoon flour

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Preparation info

Serves
6

Difficulty
Easy

Appears in

Jamie's 30 Minute Meals

By Jamie Oliver

Published 2010

About

Ingredients

Chicken Pie

4 x 180 g skinless chicken breasts
a knob of butter
a

Side dish
Main course
Dessert

Method

To Start

Get all your ingredients and equipment ready. Turn the oven on to 200°C/400°F/gas 6. Fill and boil the kettle. Put a large wide pan on a medium heat and a large saucepan with a lid on a low heat. Put the thick slicer disc attachment into the food processor.