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Chicken, kale & mushroom pot pie

Chicken, kale & mushroom pot pie 2016

Chicken, kale & mushroom pot pie

Name: Chicken, kale & mushroom pot pie
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 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

Chelsie Collins

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Serves 4

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 4.7 out of 5.127 ratingsRate

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

Freezable

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Ingredients

Nutrition

Units:

MetricUS

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

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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.

Recipe from Good Food magazine, September 2016

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A star rating of 4.7 out of 5.127 ratings

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