Clodagh McKenna's chicken, mushroom and kale pie – YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Clodagh McKenna’ s chicken mushroom and kale pie By You Magazine - October 18, 2020 This chicken, mushroom and kale pie recipe requires four individual pie dishes. You can make the filling a day ahead then assemble the pie a couple of hours before serving. Dora Kazmierak SERVES 4 30g salted butter 4 skinless chicken breasts, diced 1 leek, finely sliced 280g button mushrooms, quartered 200g kale, sliced 1 tbsp plain flour, plus extra for dusting 250ml whole milk 100ml single cream 500g ready-made puff pastry (use butter puff or brush ordinary puff with a little melted butter) 1 medium free-range egg, beaten fresh thyme leaves sea salt and freshly ground black pepper 1. Preheat the oven to 200C/180C fan/gas 6. 2. Set a large saucepan over a medium heat and melt the butter. Add the chicken, season with salt and pepper and cook for 5 minutes. Stir in the leek and cook for a further minute. Add the mushrooms and kale and cook for 3 minutes. 3. Sprinkle over the flour, stir and cook for a minute, then pour in the milk and cream and cook for 10 minutes, stirring, until the sauce has thickened. Remove from the heat and set aside. 4. Roll out the pastry on a lightly floured work surface and cut it into four pieces big enough to cover the four individual pie dishes. Spoon the chicken mixture into the four pie dishes and brush the rims with beaten egg. Lift the pastry on to the pies, trimming off any excess. Press down and crimp the edges with a fork. Cut a couple of slits in the pastry lids to let the steam escape and brush all over with the remaining beaten egg and sprinkle the thyme leaves on top. Bake for 15-20 minutes or until the pastry is crisp and golden brown. Alternatively, you can make this in one large baking dish and bake for 30 minutes. 5. Serve with steamed broccoli, asparagus, green beans or a green leaf salad alongside. Now buy the book with £7 off Clodagh’s Weeknight Kitchen by Clodagh McKenna will be published by Kyle Books on 29 October, price £20. To order a copy for £13 until 1 November go to whsmith.co.uk and enter the code YOUCLODAGH at the checkout. Book number: 9780857838872. Terms and conditions: whsmith.co.uk/terms RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved