Chicken, Kale and Mushroom Pot Pie

Chicken, Kale and Mushroom Pot Pie

A deliciously creamy dish for all the savoury pie lovers!
cooking time imageCooking time - 60 mins
serves imageServes - 6
difficulty imageDifficulty - not too tricky

Ingredients 

  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 3 thyme sprigs, leaves picked
  • 2 garlic cloves, crushed
  • 350g/12 oz chicken breasts, cut into small chunks
  • 250g/2 cups chestnut mushrooms, sliced
  • 300ml/10.5fl. oz chicken stock
  • 100g/7 tbsp crème fraîche
  • 1 tbsp wholegrain mustard
  • 100g/3 oz kale
  • 2 tsp cornflour, mixed with 1 tbsp cold water
  • 375g/14 oz pack puff pastry, rolled into a circle slightly bigger than your dish
  • 1 egg yolk, to glaze

Method

  • Heat oven to 200C/390°F.
  • Heat 1/2 tbsp oil in your Whatever Pan. Add the onion and cook for 5 minutes. Sprinkle over the thyme and garlic, and stir for 1 minute.
  • Turn up the heat, add the chicken and fry until golden. Add the mushrooms and the remaining oil.
  • Add the stock, crème fraîche, mustard and kale, and season well. Add the cornflour mixture and stir.
  • Remove from the heat and cover with the puff pastry lid, pressing into the sides of the Whatever Pan. Slice a cross in the centre and glaze with the egg yolk.
  • Bake for 30 mins until the pastry is puffed up and golden and voila!

 

Ingredients 

  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 3 thyme sprigs, leaves picked
  • 2 garlic cloves, crushed
  • 350g/12 oz chicken breasts, cut into small chunks
  • 250g/2 cups chestnut mushrooms, sliced
  • 300ml/10.5fl. oz chicken stock
  • 100g/7 tbsp crème fraîche
  • 1 tbsp wholegrain mustard
  • 100g/3 oz kale
  • 2 tsp cornflour, mixed with 1 tbsp cold water
  • 375g/14 oz pack puff pastry, rolled into a circle slightly bigger than your dish
  • 1 egg yolk, to glaze

Method

  • Heat oven to 200C/390°F.
  • Heat 1/2 tbsp oil in your Whatever Pan. Add the onion and cook for 5 minutes. Sprinkle over the thyme and garlic, and stir for 1 minute.
  • Turn up the heat, add the chicken and fry until golden. Add the mushrooms and the remaining oil.
  • Add the stock, crème fraîche, mustard and kale, and season well. Add the cornflour mixture and stir.
  • Remove from the heat and cover with the puff pastry lid, pressing into the sides of the Whatever Pan. Slice a cross in the centre and glaze with the egg yolk.
  • Bake for 30 mins until the pastry is puffed up and golden and voila!

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