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.
Ingredients
Scale
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
Instructions
- 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.
- Add aromatics: Sprinkle over the picked thyme leaves and crushed garlic cloves, stirring for 1 minute to release their flavors.
- 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.
- Add mushrooms and oil: Toss in the sliced mushrooms along with the remaining 1/2 tbsp olive oil, stirring to combine.
- 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.
- 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.
- Prepare the pastry lid: Cover the casserole with the puff pastry circle, pressing the edges firmly against the sides of the dish to seal.
- 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.
- 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
