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Chicken, kale & mushroom pot pie

A satisfying chicken and mushroom one-pot that makes a great family supper or freeze leftovers for another day

  • Prep: 10 mins
    Cook: 40 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 673
  • Carbohydrates 40
  • Saturated Fat 20
  • Sugar 6
  • Protein 34
  • Fat 41
  • Fibre 5
  • Salt 1.4

Nutrition per serving

  • Calories 673
  • Carbohydrates 40
  • Saturated Fat 20
  • Sugar 6
  • Protein 34
  • Fat 41
  • Fibre 5
  • Salt 1.4

Ingredients

  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 3 thyme sprigs, leaves picked
  • 2 garlic cloves, crushed
  • 350g chicken breasts, cut into small chunks
  • 250g chestnut mushrooms, sliced
  • 300ml chicken stock
  • 100g crème fraîche
  • 1 tbsp wholegrain mustard
  • 100g kale
  • 2 tsp cornflour, mixed with 1 tbsp cold water
  • 375g pack puff pastry, rolled into a circle slightly bigger than your dish
  • 1 egg yolk, to glaze

Method

  1. Heat 1/2 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.

  2. Add the stock, crème fraîche, mustard and kale, and season well. Add the cornflour mixture and stir until thickened a little.

  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.

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