Chicken, kale & mushroom pot pie
A satisfying chicken and mushroom one-pot that makes a great family supper or freeze leftovers for another day
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Prep:10 mins
Cook:40 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 673
-
fat 41g
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saturates 20g
-
carbs 40g
-
sugars 6g
-
fibre 5g
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protein 34g
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salt 1.4g
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
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.
Add the stock, crème fraîche, mustard and kale, and season well. Add the cornflour mixture and stir until thickened a little.
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.