Description
A hearty and comforting chicken pot pie filled with kale, mushrooms, and tender chicken, topped with a flaky crust.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup kale, chopped
- 1 cup mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tbsp butter
- 1 tbsp flour
- 1 tsp thyme
- Salt and pepper to taste
- 1 pie crust (store-bought or homemade)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, melt butter over medium heat. Add onion and garlic, sauté until soft.
- Add mushrooms and kale, cook until wilted.
- Sprinkle flour over the mixture, stir well.
- Pour in chicken broth and heavy cream, simmer until thickened.
- Add shredded chicken, thyme, salt, and pepper. Mix well.
- Transfer filling to a pie dish. Cover with pie crust, crimp edges, and cut slits on top.
- Bake for 30-35 minutes or until golden brown.
- Let cool slightly before serving.
Notes
- Use rotisserie chicken for quicker prep.
- Substitute kale with spinach if preferred.
- For a richer flavor, add a splash of white wine.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg
Keywords: chicken pot pie, kale, mushrooms, comfort food, easy dinner