Recipes | Kale, mushroom and chicken pie

I found this recipe from the BBC site and thought I’d give it a go. As it happens my charges are huge kale fans and this pie did not disappoint! We had a very yummy dinner!


  • 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


  1. Heat oven to 200C/180 fan/gas 6.
  2. Heat half of the oil over a gentle heat in a casserole dish. Add the onion for 5 minutes until it softens. Add the thyme and garlic, and stir for 1 min. Turning up the heat, add the chicken, frying until golden but not fully cooked. Add the mushrooms and other half of the oil.
  3. Add the kale, stock, crème fraîche and mustard, then season as you wish. Add the cornflour mixture and stir until thickened a little.
  4. Remove pie filling from the heat and cover with the puff pastry to make a 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.


Picture and recipe source:

© pocketnannies 2017

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