If you plug in under Search  and type in Jamie Oliver you will find under 3-11-2020 All Day Mexican Breakfast.  It was so good and easy that I made it again on Monday.  I’m trying to do the cooking again, but keeping it simple and Jamie Oliver’s 5 ingredients cookbook helps.  Today I had to go to the Wound Center and the eye doctor so I planned Chicken Pot Pie from this book.  No cream and butter like ours.  It was very good.  We have a lunch portion left over.

Ingredients:

2 onions

12 oz. mixed mushrooms

1 1/4# chicken thighs, skin off, bone out

1 bunch fresh thyme (1 oz.)

13 0z. block of all-butter puff pastry

Directions:

1. Preheat the oven to 425 degrees F.
2. Place a 12” non-stick ovenproof frying pan on a high heat, with a smaller onion-stick pan on a medium heat alongside.
3. Pour 1 T of EVOO into the larger pan.  
4. Peel and roughly chop the onions, adding them to the larger pan as you go.
5. Roughly chop 2/3 of the thighs, finely chop the rest, and to the onion pan.  Cook for 6 minutes or until golden, stirring occasionally.
6. Meanwhile place the mushrooms in the dry pan, tearing up any large ones.  Let the toast and get nutty for 4 minutes, then tip into the chicken pan and strip in half the thyme leaves.  (I had left over asparagus that I also added.  Mushrooms were all the same in a 12 oz. package.)
7. Remove the pan fro the heat, add a pinch of sea slat and black pepper, then stir in 1 T of red wine vinegar and 2/3 C of water.  
8. Working quickly roll out th pastry so it’s 3/4” bigger than the pa, then place it over the filling, using a wooden spoon to pus it into the edges.  
9. Very lightly criss-cross the pastry, then brush with 1 t EVOO.  
10. Poke the remaining thyme strings into the middle of the pan.  
11. Bake at the bottom of the oven for 5 minutes or until golden and puffed up.  (Mine took 10 minutes longer.)