Creamy chicken, kale & mushroom pie


Butternut squash is a great source of healthy carbohydrates, magnesium and antioxidant carotenoid

We deliver all this


  • 120g chestnut mushrooms
  • 1/2 chicken stock cube
  • 1/2 tbsp oil
  • 1 leek
  • 2 garlic cloves
  • 2 tsp cornflour
  • 2 x 170g free-range chicken breast
  • 400g butternut squash
  • 40g creamed coconut
  • 40g kale
  • Medium handful of fresh tarragon



  1. Boil a kettle. Dissolve the creamed coconut and chicken stock in a jug of 200ml boiling water. In a bowl, mix the cornflour with 1 tbsp cold water.
  2. Finely chop the garlic and thinly slice the leek, removing the root end. Finely slice the mushrooms. Roughly chop the kale and the tarragon.
  3. Peel and cut the squash into 1cm pieces. Cut the chicken into bite-sized pieces.
  4. In a medium-sized pan, heat 1/2 tbsp oil on a medium heat and fry the garlic and chicken for 5 mins, then add the leek and mushrooms for a further 3 mins. Add the the creamed coconut and stock, cornflour and the kale, simmer for 5 mins. Then stir in the tarragon and season with sea salt and black pepper.
  5. Meanwhile, place the squash in a saucepan and cover with boiling water and add a pinch of sea salt. Simmer for 10 mins, then drain and mash with a potato masher.
  6. Preheat the grill to high. Place the chicken and mushroom mix in an ovenproof dish and top with the squash mash. Grill for 5 mins until turning golden.
  7. Serve the creamy chicken and mushroom pie with squash mash on two warm plates.

Source: Creamy chicken, kale & mushroom pie



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