Rustic chicken pie by Jamie Oliver

Preparation steps

• Cut the chicken into strips of equal thickness to cook together. Heat the olive oil in a deep frying pan, add salt and pepper to the chicken and put it on the hot oil, after a few minutes of simmering add a cube of butter (because the chicken really loves butter). young onion together with green leaves, chop it as finely as possible. Fry everything together for a few minutes. Add a pinch of nutmeg. bay leaves, thyme (leaves only). Finely chop the champignons and add to the chicken. Add one tablespoon of millet and 1 tablespoon of cornflour, 1 tablespoon of mustard, 1/2 tablespoon of hot mustard (you can throw out if you don't like hot), chicken stock, stir everything, reduce the heat and let it simmer. thickens. Roll out the puff pastry to the size of a refractory dish (I have a clay one and it is not very large, size 20x30). Pour the prepared mixture on top, place the puff pastry, lift it slightly to the sides. large edges tear them off and make roses and petals. Bake at 200C in a preheated oven for about 15-20 minutes. until the dough turns brown and swells because the chicken is done anyway.
• This is how you form a pie.
• Coat with a mixture of egg yolk and milk.