Chicken, Kale and Mushroom Pot Pie


  • 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 oven to 200C.
  • Heat 1/2 tbsp oil in your Whatever Pan. Add the onion and cook for 5 mins . Sprinkle over the thyme and garlic, and stir for 1 min.
  • Turn up the heat and add the chicken, fry until golden. Add the mushrooms and the remaining oil.
  • Add the stock, crème fraîche, mustard and kale, and season well. Add the cornflour mixture and stir.
  • 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 and voila!



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