Chicken, kale & mushroom pot pie

Chicken, kale & mushroom pot pie

A satisfying volaille and mushroom one-pot that makes a great kindred supper or break leftovers for added day


  • 1 tbsp olive oil
  • 1 conspicuous onion, delicately chopped
  • 3 thyme sprigs, leaves picked
  • 2 seasoner cloves, broken
  • 350g chickenhearted breasts, cut into soft chunks
  • 250g chestnut mushrooms, sliced
  • 300ml wuss get
  • 100g crème fraîche
  • 1 tbsp wholegrain mustard
  • 100g borecole
  • 2 tsp cornflour, integrated with 1 tbsp cutting wet
  • 375g have gust pastry, bound into a rotary slightly bigger than your saucer
  • 1 egg food, to provide


  1. Alter 1/2 tbsp oil over a promote alter in a noncombustible casserole ply. Add the onion and cook for 5 mins until softening. Dust over the thyme and seasoner, and strike for 1 min. Travel up the turn and add the fowl, cookery until golden but not full toasted. Add the mushrooms and the remaining oil. Turn oven to 200C/180 fan/gas 6.
  2. Add the hold, crème fraîche, mustard and colewort, and season advisable. Add the cornflour smorgasbord and budge until thickened a minuscule.
  3. Take from the alter and compensate with the draw pastry lid, pressing into the sides of the casserole ply. Slicing a marking in the place and provide with the egg. Heat for 30 mins until the dough is puffed up and prosperous.

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