Pie recipe for 4 people, takes only 40 mins; recipe has olive oil, onion, thyme sprig, garlic cloves, chicken breast, chestnut mushroom, chicken stock, creme fraiche, wholegrain mustard, kale, cornflour, puff pastry and egg yolk.
Chicken, kale & mushroom pot pie
Course: Pie
Servings
4
servings
Prep time
10 mins
Ingredients
- Chicken Breast: 350g chicken breasts, cut into small chunks
- Olive Oil: 1 tbsp olive oil
- Onion: 1 large onion, finely chopped
- Garlic Cloves: 2 garlic cloves, crushed
- Kale: 100g kale
- Creme Fraiche: 100g creme fraiche
- Chicken Stock: 300ml chicken stock
- Egg Yolk: 1 egg yolk, to glaze
- Thyme Sprig: 3 thyme sprigs, leaves picked
- Wholegrain Mustard: 1 tbsp wholegrain mustard
- Chestnut Mushroom: 250g chestnut mushrooms, sliced
- Cornflour: 2 tsp cornflour, mixed with 1 tbsp cold water
- Puff Pastry: 375g pack puff pastry, rolled into a circle slightly bigger than your dish
Directions
- Heat 1/2 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.
- Add the stock, creme fraiche, mustard and kale, and season well. Add the cornflour mixture and stir until thickened a little.
- 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.
