Introduction

This chicken, kale, and mushroom pot pie is a comforting and flavorful dish perfect for a cozy dinner. Packed with tender chicken, earthy mushrooms, and fresh kale in a creamy sauce, it’s all topped with golden, flaky puff pastry. Easy to prepare and sure to satisfy, it’s a great way to enjoy a classic meal with a nutritious twist.

A round baked pie with a golden brown, shiny crust covers about three quarters of the top, with a small cross-shaped vent in the center. One quarter of the pie is open, showing the filling inside with light brown cooked chicken pieces, dark brown sliced mushrooms, and green spinach in a creamy white sauce. The pie is in a black pan with handles, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

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.

Step 2: Scatter over the thyme leaves and crushed garlic, then stir for 1 minute to release the flavors.

Step 3: Turn up the heat and add the chicken chunks, frying until golden but not fully cooked through.

Step 4: Add the sliced mushrooms and the remaining 1/2 tbsp olive oil, cooking briefly to combine.

Step 5: Preheat your oven to 200°C (180°C fan)/gas mark 6.

Step 6: Pour in the chicken stock, then stir in the crème fraîche, wholegrain mustard, and kale. Season well with salt and pepper.

Step 7: Mix in the cornflour dissolved in cold water and stir until the sauce thickens slightly.

Step 8: Remove the dish from the heat and cover the filling with the puff pastry lid, pressing the edges firmly into the sides of the casserole dish.

Step 9: Slice a small cross in the center of the pastry to allow steam to escape, then brush the top with the beaten egg yolk to glaze.

Step 10: Bake in the preheated oven for 30 minutes until the pastry is puffed up and golden brown.

FAQs

Can I prepare the filling in advance?

Yes, you can make the filling up to a day ahead and keep it refrigerated. Add the pastry and bake just before serving to maintain the flaky crust.

What can I use instead of puff pastry?

If you prefer, shortcrust pastry can be used for a firmer, less flaky topping. Alternatively, use a sheet of phyllo pastry for a lighter texture, though it bakes faster, so keep an eye on it.