Chicken, kale & mushroom pot pie 2016

Chicken, kale & mushroom pot pie

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(51 ratings)

Prep: 10 mins Cook: 40 mins

Easy

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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Ingredients

  • 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
    Onion

    Onion

    un-yun

    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
    Kale

    Kale

    kay-el

    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

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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Comments, questions and tips

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duckiebrown
15th Nov, 2019
Delicious! Used up left over roast chicken. Noting the comments about thickness I stirred 2 generous tablespoons of flour into the creme fraiche before adding it and skipped the cornflour. It was just right. Also added kale with mushroom to soften a bit.
Stephanie Hibbert's picture
Stephanie Hibbert
2nd Oct, 2019
4.05
This was so easy to make and so delicious. A big hit with the kids. It has become a weekly dish in our house but definitely needed more thickener. Haven't worked out quite how much yet...
Tracy Wightman's picture
Tracy Wightman
18th Sep, 2019
5.05
Family favourite. I used chicken stock cubes and dissolved in half pint of hot skimmed milk. Definitely does need thickening. I used a dessert spoon of plain flour. Combine all the ingredients before applying the milky stock.
MrsPxx
8th Dec, 2018
4.05
Delicious recipe - great flavour!! My only recommendation would be to increase the thickening slightly - it was definitely needed.
natzoe
30th Oct, 2018
5.05
Very tasty, even though we did not include mustard and substituted the kale for spinach. Would make with mash next time as we ate the whole pie between two of us.
pburton14
24th Apr, 2018
5.05
So yummy! I did make a few adjustments: -roasted chicken thighs (4, bone-in) in the oven and shredded before adding -cooked the kale with the mushrooms so it would cook down a lot -I left the creme fraiche out for health This would also be delicious with broccoli!
Mattsmith4984
4th Oct, 2017
5.05
This was a really easy step by step guide to follow which turned out to be quite simply the nicest pie i have ever made and tasted. Can't wait to make it again.
Adam Fred
19th Mar, 2017
5.05
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
catie74
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
missyelliott
1st Dec, 2016
5.05
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.

Pages

Dragonfly89
26th Apr, 2018
What size casserole dish (height, depth) would be best for this dish? I do not currently own one so wondering what size/type I should get. Thanks
goodfoodteam's picture
goodfoodteam
30th Apr, 2018
Thanks for your question. We'd suggest buying a casserole that goes both on the hob and in the oven for this recipe and for maximum versatility in general. You could get a shallow one of around 24cm or a deeper one of around 20cm, depending on what would be most useful for you. Take a look at our casserole dish review for inspiration: https://www.bbcgoodfood.com/review/test-best-casserole-dishes
Eefa
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
goodfoodteam
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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