CHICKEN, KALE + MUSHROOM POT PIE
If you'd like to join in with National Pie week and make your own pie, we have a great recipe for you for a chicken, kale and mushroom pot pie, and the ingredients you need too. This pie makes a great family sized supper, or freeze the leftovers for another day.
Prep 10 mins
Cook 40 Mins
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
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
- 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, 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.
Recipe taken from BBC Good Food.