Chicken, kale & mushroom pot pie

2 of 5-a-day chicken chicken pie family friendly freezable onepot pot pie

N/A

Source

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

Method

Heat ½ 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, crème fraîche, 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.