Chicken, kale and mushroom pot pie

Chicken, kale and mushroom pot pie

Impress the family with this flavoursome one pot wonder.


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


Heat 1/2 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.


Add the stock, crème fraîche, mustard and kale, and season well. Add the cornflour mixture and stir until thickened a little.


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.

Recipe and image courtesy of


Get It Joburg North Campus September 2016

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