Chicken, Kale & Mushroom Pot Pie Recipe

Introduction

This chicken, kale, and mushroom pot pie is a comforting and flavorful dish perfect for cozy dinners. Tender chicken and earthy mushrooms combine with creamy sauce and a crisp puff pastry topping for a satisfying meal.

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

Instructions

1. Step 1: Heat 1/2 tbsp olive oil over a gentle heat in a flameproof casserole dish. Add the chopped onion and cook for 5 minutes until softening. Scatter over the thyme leaves and crushed garlic, stirring for 1 minute.
2. Step 2: Turn up the heat and add the chicken chunks, frying until golden but not fully cooked. Then add the sliced mushrooms and the remaining 1/2 tbsp of olive oil.
3. Step 3: Preheat your oven to 200°C (180°C fan)/gas mark 6.
4. Step 4: Pour in the chicken stock, then stir in the crème fraîche, wholegrain mustard, and kale. Season well with salt and pepper.
5. Step 5: Add the cornflour mixture to the dish and stir until the sauce thickens slightly. Remove the casserole from the heat.
6. Step 6: Cover the filling with the puff pastry, pressing the edges into the sides of the casserole dish. Slice a small cross in the center of the pastry to allow steam to escape, then brush the pastry with the egg yolk to glaze.
7. Step 7: Bake in the preheated oven for 30 minutes, or until the pastry is puffed up and golden brown. Serve warm.

Tips & Variations

• For extra flavor, add a splash of white wine to the filling before adding the stock.
• You can substitute kale with spinach or Swiss chard if preferred.
• Use ready-rolled puff pastry to save time and ensure a crisp topping.
• If you like a richer sauce, add a little grated Parmesan before placing the pastry on top.

Storage

Store any leftover pot pie covered in the refrigerator for up to 2 days. To reheat, cover with foil and warm in a 180°C oven until heated through, about 15-20 minutes. Avoid microwaving to keep the pastry crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this pot pie in advance?

Yes, you can prepare the filling up to one day ahead and store it in the refrigerator. Add the puff pastry and bake just before serving for best results.

Can I use frozen kale or mushrooms?

Frozen kale or mushrooms can be used, but make sure to thaw and drain any excess water before cooking to avoid a watery filling.

Chicken, Kale & Mushroom Pot Pie Recipe

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★★★★★

4.6 from 74 reviews

• Author: Ethan
• Total Time: 1 hour
• Yield: 4 servings 1x

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Description

This comforting Chicken, Kale & Mushroom Pot Pie combines tender chicken breast, earthy mushrooms, and nutritious kale in a creamy sauce, all encased in a golden, flaky puff pastry crust. A perfect hearty dish for cozy dinners.

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Ingredients

Scale 1x2x3x

For the Filling

• 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

For the Pastry Topping

• 375g pack puff pastry, rolled into a circle slightly bigger than your dish
• 1 egg yolk, to glaze

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Instructions

1. Prepare the filling base: Heat 1/2 tbsp olive oil in a flameproof casserole dish over low heat. Add the finely chopped onion and cook gently for 5 minutes until soft and translucent.
2. Add aromatics: Sprinkle over the picked thyme leaves and crushed garlic cloves, stirring for 1 minute to release their flavors.
3. Cook the chicken: Increase the heat and add the chicken chunks to the casserole. Fry them until golden on the outside but not fully cooked through.
4. Add mushrooms and oil: Toss in the sliced mushrooms along with the remaining 1/2 tbsp olive oil, stirring to combine.
5. Add liquids and seasonings: Pour in the chicken stock, then stir in the crème fraîche and wholegrain mustard. Add the kale leaves and season the mixture well with salt and pepper.
6. Thicken the sauce: Mix the cornflour with cold water to create a slurry, then stir it into the filling mixture. Cook until the sauce thickens slightly, then remove from the heat.
7. Prepare the pastry lid: Cover the casserole with the puff pastry circle, pressing the edges firmly against the sides of the dish to seal.
8. Score and glaze: Cut a cross in the center of the pastry to allow steam to escape. Brush the pastry with beaten egg yolk to achieve a golden glaze.
9. Bake: Place the pot pie in a preheated oven at 200°C (180°C fan) / gas mark 6 and bake for 30 minutes or until the pastry is puffed up and golden brown.

Notes

• Use fresh thyme sprigs for best flavor, but dried thyme can be substituted at 1 tsp.
• You can replace crème fraîche with sour cream or Greek yogurt for a tangier filling.
• For a quicker preparation, pre-cooked chicken can be used, but add it later to avoid overcooking.
• Ensure the cornflour is well mixed with cold water to prevent lumps in the sauce.
• Let the pot pie cool for a few minutes after baking before serving to allow the filling to set.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: British

Keywords: chicken pot pie, kale, mushroom, puff pastry, creamy chicken dish, savory pie, comfort food, easy dinner