Chicken, kale & mushroom pot pie 2016

Chicken, kale & mushroom pot pie

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(9 ratings)

Prep: 10 mins Cook: 40 mins


Serves 4

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

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal673
  • fat41g
  • saturates20g
  • carbs40g
  • sugars6g
  • fibre5g
  • protein34g
  • salt1.4g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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



    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • 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


  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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Comments, questions and tips

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Adam Fred
19th Mar, 2017
Used 200ml of single cream instead of crème fraiche, and was a bit more generous with quantities Also, cooked the filling in a pan before transferring Best chicken and mushroom pie I can remember We served it with cabbage and mash
5th Dec, 2016
I too am not a fan of pastry but don't mind filo so have used that with good results. I have also topped with mashed celeriac instead of pastry which was lovely
1st Dec, 2016
I've made this twice and goes down well in my house 5*s. Only adjustments on both occasions is filo pastry and milled black pepper. Never had any problem adding kale to this recipe. This will continue to be one of my go to recipes.
20th Nov, 2016
This recipe is delicious - used a sweet potato top rather than pastry and can not fault it. Highly recommend!
Noel Martin
5th Nov, 2016
Im a complete novice and made this pie,it said 100grm of kale,now maybe everyone knows that the kale should have been pre cooked,but i did'nt and put uncooked kale in pie and it was as tough as old boots
Adam Fred
19th Mar, 2017
You need to cook the filling for a little while on hob after adding ingredients before cooking with pastry in oven. This is to soften, thicken, and blend flavour - standard for pies. The time estimate for recipe is too optimistic
1st Dec, 2016
I don't think the kale should have been pre-cooked - the 30mins the pie was in the oven should have been enough to cook the kale, but it's more like cabbage than spinach, so it will keep some texture, even once it's cooked.
25th Oct, 2016
Delicious and easy recipe
katycooks's picture
11th Sep, 2016
I have given this a 4 star rating as I didn't use the pastry top. Instead I topped it with mashed potato as I am not a fan of pastry. The filling was delicious and very easy to do. I made it exactly as stated. (With a mashed potato topping this is a 5 star dish for me).
12th Sep, 2016
I want to make this and freeze it, should I leave off the pastry and then just cook that after defrosting the bulk recipe? Or cook the whole thing and then freeze? Thanks
goodfoodteam's picture
13th Sep, 2016
Thanks for your question. You can either wait for the filling to cool, top with the pastry and then freeze, or freeze the completed dish.
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