* 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:
1. 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.
2. Add the stock, crème fraîche, mustard and kale, and season well. Add the cornflour mixture and stir until thickened a little.
3. 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.
2 Comments
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:
1. 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.
2. Add the stock, crème fraîche, mustard and kale, and season well. Add the cornflour mixture and stir until thickened a little.
3. 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.
Save, make and rate: [https://www.bbcgoodfood.com/recipes/chicken-kale-mushroom-pot-pie](https://www.bbcgoodfood.com/recipes/chicken-kale-mushroom-pot-pie)
RIP that crust