Description
A comforting and hearty Chicken, Kale & Mushroom Pot Pie featuring tender chicken chunks, earthy mushrooms, and vibrant kale in a creamy sauce, all encased in a flaky golden puff pastry crust. This dish combines rustic flavors with a rich, satisfying texture perfect for a cozy meal.
Ingredients
Scale
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
Pastry
- 375g pack puff pastry, rolled into a circle slightly bigger than your dish
- 1 egg yolk, to glaze
Instructions
- Prepare the base filling: Heat 1/2 tbsp olive oil over a gentle heat in a flameproof casserole dish. Add the finely chopped onion and cook for 5 minutes until softening. Then scatter over the thyme leaves and crushed garlic, stirring for 1 minute to release their aromas.
- Cook the chicken and mushrooms: Increase the heat and add the chicken chunks into the dish, frying until golden on the outside but not fully cooked through. Next, add the sliced chestnut mushrooms along with the remaining 1/2 tbsp olive oil to the dish, stirring to combine.
- Preheat the oven: While the filling cooks, preheat your oven to 200°C (180°C fan)/Gas mark 6 to get ready for baking the pot pie.
- Add creamy sauce and kale: Pour in the chicken stock, then stir in the crème fraîche and wholegrain mustard. Add the kale, seasoning well with salt and pepper to taste. Stir to combine all ingredients.
- Thicken the filling: Mix the cornflour with cold water to create a slurry, then add this mixture into the filling. Stir continuously until the sauce thickens slightly, indicating it’s ready to be baked.
- Assemble the pot pie: Remove the casserole dish from heat. Cover the filling with the rolled puff pastry, pressing the edges firmly onto the sides of the dish to seal it. Slice a cross in the center of the pastry to allow steam to escape during baking.
- Glaze and bake: Brush the pastry lid with the egg yolk to achieve a golden, glossy finish. Place the dish in the preheated oven and bake for 30 minutes or until the pastry is puffed up and beautifully golden brown.
Notes
- Ensure the chicken is cut into small, uniform chunks for even cooking.
- Be careful not to overcook the chicken in the skillet as it will continue cooking in the oven.
- If you prefer a crispier crust, you can bake the pastry for a few minutes before adding the filling.
- Use fresh kale for the best texture and flavor, but spinach can be used as an alternative.
- Allow the pot pie to rest for 5 minutes after baking to let the filling settle before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: Chicken pot pie, kale pot pie, mushroom pot pie, comfort food, creamy chicken pie, puff pastry pie, easy dinner, hearty meal
