How To Make Chicken, Kale & Mushroom Pot Pie
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 2 boneless, skinless chicken breasts, cooked and shredded
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 4 cups kale, stems removed and chopped
- 1 tablespoon flour
- 1 cup chicken broth
- 1 cup whole milk
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package store-bought pie crusts
Instructions
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Preheat the oven to 375°F (190°C).
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In a large skillet, heat the olive oil over medium heat. Add the onions and garlic, and cook until softened.
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Add the mushrooms and cook until they release their moisture and start to brown.
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Stir in the shredded chicken and chopped kale, and cook for an additional 2-3 minutes.
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Sprinkle flour over the mixture and stir to coat evenly.
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Slowly pour in the chicken broth and milk, stirring constantly until the mixture thickens.
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Stir in the dried thyme, salt, and pepper.
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Remove the skillet from the heat and let the mixture cool slightly.
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Place one pie crust in the bottom of a 9-inch pie dish.
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Pour the chicken and vegetable mixture into the pie dish, spreading it evenly.
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Cover with the second pie crust, sealing the edges and crimping them with a fork.
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Cut a few slits on the top crust to allow steam to escape.
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Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
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Let the pot pie cool for a few minutes before serving.
Nutrition
- Calories : 437kcal
- Total Fat : 19g
- Saturated Fat : 4g
- Cholesterol : 59mg
- Sodium : 467mg
- Total Carbohydrates : 41g
- Dietary Fiber : 2g
- Sugar : 4g
- Protein : 25g
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