Chicken, Mushroom and Kale Pie
This easy to make one pot chicken, mushroom and kale pie is the perfect family meal. Enjoy this
delicious recipe with a side of baby potatoes or chips and seasonal vegetables. This recipe is ready in just under an hour and can be frozen. Enjoy! #wearebecketts #recipeoftheweek
Ready in 50 minutes Serves 4
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 of olive oil over a gentle heat in a flameproof casserole dish and add the onion and cook for 5 mins until soft. Add the thyme and garlic, and stir for 1 min. Turn up the heat and place the chicken into the casserole dish, frying until golden but not fully cooked. Then 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 the casserole dish from the heat and cover with the puff pastry, 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.