Description
A comforting savory pot pie filled with tender chicken, earthy mushrooms, and nutritious kale baked under a golden, flaky crust.
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups kale, chopped
- 1 cup mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp thyme
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C).
- In a skillet, melt butter over medium heat and sauté onions, garlic, and mushrooms until softened.
- Add the flour and cook for 1 minute to form a roux.
- Slowly whisk in the chicken broth and heavy cream, stirring until thickened.
- Add shredded chicken, kale, thyme, salt, and pepper. Simmer for 3–5 minutes.
- Transfer the filling to a pie dish.
- Cover the dish with puff pastry, trimming edges and sealing the sides. Cut small slits for steam.
- Brush the top with beaten egg.
- Bake for 25–30 minutes or until the crust is golden brown.
- Let rest for 10 minutes before serving.
Notes
- Rotisserie chicken works great for convenience.
- You can substitute kale with spinach.
- Ensure the pastry stays cold for the flakiest crust.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: Baking
- Cuisine: American