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Kale & Chicken Pie

Golden Crust, Creamy Filling & Garden-Gathered Greens
 

This is the kind of pie that brings everyone to the table—generous, golden, and brimming with tender chicken and dark, leafy kale. The filling is creamy but not heavy, the pastry crisp and buttery. It’s a true kitchen classic, with a nod to the garden and just the right balance of comfort and nourishment.

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Serve with steamed vegetables, a spoon of apple chutney, or a crisp green salad. Leftovers, if any, make a lovely lunch the next day.

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PIE FILLING INGREDIENTS - serves 6

  • 1 tbsp olive oil or butter

  • 1 medium leek, finely chopped

  • 2 garlic cloves, crushed

  • 2 chicken breasts or 300g cooked chicken, shredded

  • 150g kale, thick stalks removed, chopped

  • 1 tbsp plain flour

  • 200ml stock

  • 50g sliced mushrooms

  • 100ml whole milk or single cream

  • 1 tsp Dijon mustard (optional, for depth)

  • Salt & pepper, to taste

  • A few sprigs of fresh thyme or parsley, chopped

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PASTRY INGREDIENTS ​​

  • 1 sheet of ready-rolled all-butter puff pastry (or homemade rough puff - see Onion Tart for how too)

  • 1 egg, beaten (for brushing)

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HOW TO 

  • Preheat – Heat oven to 200°C (180°C fan) or Gas Mark 6.

  • Make the filling

  • Heat oil or butter in a frying pan over medium heat. Add the leek and cook until soft (5–7 minutes).

  • Stir in garlic and mushrooms, followed by the chicken (if raw, cook through here; if cooked, add later).

  • Add chopped kale and cook until wilted—about 3–4 minutes.

  • Sprinkle over the flour and stir well. Slowly add stock and milk, stirring constantly, until a thick, creamy sauce forms.

  • Stir in mustard (if using), herbs, and season well. Remove from heat and let cool slightly.

  • Assemble the pie

  • Transfer the filling to a medium pie dish.

  • Unroll the pastry and lay it over the top. Trim the edges and press to seal. Cut a small steam hole in the centre.

  • Brush with beaten egg for a glossy finish.

  • Bake – Bake for 25–30 minutes until the pastry is puffed and golden and the filling is bubbling beneath.

  • Cool & serve – Let sit for 5 minutes before serving with seasonal sides.

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Nutritional Advice (per serving, approx.):

  • Calories: ~400 kcal

  • Protein: 25g

  • Carbohydrates: 22g

  • Fat: 24g

  • Fibre: 3–4g

  • Rich in iron and vitamins A, C & K (from kale), and high in protein from chicken

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A perfect way to use up roast leftovers, this pie is just as lovely with just leeks, mushrooms and handful of peas folded through.

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