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Chicken, Kale and Mushroom Pie

To celebrate British Pie week, we wanted to recommend a delicious pie recipe that is different to the classic Steak and Ale pie that we all love. Add some superfood in the form of kale to your pie for a hidden health kick.

Prep Time

10 minutes

Cook time

40 minutes

Servings

4 Portions

Recipe for Chicken, Kale and Mushroom Pie

Ingredients

  • 1 tablespoon of olive oil
  • 1 large onion, finely chopped
  • 3 thyme sprigs
  • 2 crushed garlic cloves
  • 350g of chunks of chicken breasts
  • 250g of chestnut mushrooms, sliced
  • 300ml of chicken stock
  • 100g of crème fraiche
  • 1 tablespoon of wholegrain mustard
  • 100g of kale
  • 2 teaspoons of cornflour
  • 275g of puff pastry
  • 1 egg yoke

Preparation Method

  1. With your casserole dish over a medium heat, add ½ a tablespoon of the olive oil into the pan and heat it up.
  2. Add the chopped onion into the casserole dish to cook for around 5 minutes or until it has begun to soften. Add the thyme and the crushed garlic and stir into the onion.
  3. Turn the heat up slightly before adding the chicken and cooking until it has turned a golden shade.
  4. Add the mushrooms and the last of the olive oil that is left over.
  5. Into the casserole dish add the chicken stock, crème fraiche, mustard, kale and season with salt and pepper.
  6. Take the 2 teaspoons of corn flour and mix with 1 tablespoon of cold water and stir, after you have stirred add the mixture into the casserole dish with the other ingredients before stirring all together.
  7. Once the ingredients have begun to thicken slightly through the adding of the corn flour mixture, remove the casserole dish from the heat.
  8. With the puff pastry, roll it into a circle that is bigger than the size of the casserole dish. After you have rolled the pastry into a circle, place the circle onto the ingredients in the casserole dish. Press the puff pastry down along the edges of the casserole dish.
  9. Slice a cross at the centre of the puff pastry and taking the egg yolk, glaze the top of the pastry.
  10. In a preheated oven at 200°C add the pie and leave to bake for around 30 minutes or until the pastry has turned a golden shade and has puffed up.

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