Chicken pie recipe cooks in 15 minutes with Jamie Oliver’s incredible 5-ingredient recipe

for a warming winter dish don’t come easier than this chicken pie from .

Jamie Oliver’s chicken pot pie is a breeze to prepare, taking less than 15 minutes to get ready and another 15 in the oven, totalling just half an hour of time.

You won’t need a lengthy grocery list either, as this dish calls for merely five ingredients.

This was first featured on Jamie Oliver’s Keep Cooking and Carry On show on , and also found its way into the cookbook.

If you want to bulk out the , more vegetables can be added like carrots and broccoli.

Ingredients 

600g of chicken thighs, boneless

375g of all-butter puff pastry, cold from the fridge

350g of mixed mushrooms

Two onions

One bunch of thyme, around 30g

Method

Start by preheating your oven to 220C or Gas Mark 7. Set a large frying pan over high heat on the hob, and place a smaller one over medium heat.

Pour a tablespoon of olive oil into the larger pan, then dice the onions and toss them in.

Next, cut up the chicken thighs and add them to the pan with the onions. Let them cook for six minutes until they turn golden and are thoroughly cooked.

In the meantime, slice the mushrooms and put them in the dry smaller pan.

Allow them to cook for four minutes until they’re toasted and nutty, then transfer them into the larger pan with the chicken.

Take the thyme leaves and add half to the larger pan, then take it off the heat and season with a bit of salt and pepper. Add 150ml of water and a tablespoon of red wine vinegar to the pan as well.

Roll out the pastry until it’s two centimetres larger than the pan, then lay it over the filling.

Use a wooden spoon to tuck the pastry into the corners, lightly score the pastry with a knife and make a small hole in the centre of the pie, then pop the remaining thyme sprigs into the hole.

Bake the pie at the bottom of the oven for 15 minutes until it turns golden and puffs up. Once you remove it from the oven it’s ready to be served.