Chicken, Kale & Mushroom Pot Pie Recipe

Preheat the oven to 375°F (190°C).

In a large skillet, heat the olive oil over medium heat. Add the onions and garlic, and cook until softened.

Add the mushrooms and cook until they release their moisture and start to brown.

Stir in the shredded chicken and chopped kale, and cook for an additional 2-3 minutes.

Sprinkle flour over the mixture and stir to coat evenly.

Slowly pour in the chicken broth and milk, stirring constantly until the mixture thickens.

Stir in the dried thyme, salt, and pepper.

Remove the skillet from the heat and let the mixture cool slightly.

Place one pie crust in the bottom of a 9-inch pie dish.

Pour the chicken and vegetable mixture into the pie dish, spreading it evenly.

Cover with the second pie crust, sealing the edges and crimping them with a fork.

Cut a few slits on the top crust to allow steam to escape.

Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.

Let the pot pie cool for a few minutes before serving.