Chicken, kale & mushroom pot pie
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 1 tbsp olive oil
- 1 large onionfinely chopped
- 3 thyme sprigsleaves picked
- 2 garlic clovescrushed
- 350g chicken breastscut into small chunks
- 250g chestnut mushroomssliced
- 300ml chicken stock
- 100g crème fraîche
- 1 tbsp wholegrain mustard
- 100g kale
- 2 tsp cornflourmixed with 1 tbsp cold water
- 375g pack puff pastryrolled into a circle slightly bigger than your dish
- 1 egg yolkto glaze
Nutrition: per serving
- kcal673
- fat41g
- saturates20g
- carbs40g
- sugars6g
- fibre5g
- protein34g
- salt1.4g
Method
step 1
Heat ½ tbsp oil over a gentle heat in a flameproof casserole dish. Add the onion and cook for 5 mins until softening. Scatter over the thyme and garlic, and stir for 1 min. Turn up the heat and add the chicken, frying until golden but not fully cooked. Add the mushrooms and the remaining oil. Heat oven to 200C/180 fan/gas 6.
step 2
Add the stock, crème fraîche, mustard and kale, and season well. Add the cornflour mixture and stir until thickened a little.
step 3
Remove from the heat and cover with the puff pastry lid, pressing into the sides of the casserole dish. Slice a cross in the centre and glaze with the egg. Bake for 30 mins until the pastry is puffed up and golden.
