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chicken, kale & mushroom pot pie

www.bbcgoodfood.com
Your Recipes

Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 50 minutes

Servings: 4

Ingredients

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Instructions

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Step 1

Heat ½ 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.

Step 2

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

Step 3

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.