Name: Chicken, kale & mushroom pot pie
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1 tbsp olive oil -; 1 large onion, finely chopped -; 3 thyme sprigs, leaves picked -; 2 garlic cloves, crushed -; 350g chicken breasts, cut into small chunks -; 250g chestnut mushrooms, sliced -; 300ml chicken stock -; 100g crème fraîche -; 1 tbsp wholegrain mustard -; 100g kale -; 2 tsp cornflour, mixed with 1 tbsp cold water -; 375g pack puff pastry, rolled into a circle slightly bigger than your dish -; 1 egg yolk, to glaze -

Ingredients for - Chicken, kale & mushroom pot pie

1. 1 tbsp olive oil

2. 1 large onion, finely chopped

3. 3 thyme sprigs, leaves picked

4. 2 garlic cloves, crushed

5. 350g chicken breasts, cut into small chunks

6. 250g chestnut mushrooms, sliced

7. 300ml chicken stock

8. 100g crème fraîche

9. 1 tbsp wholegrain mustard

10. 100g kale

11. 2 tsp cornflour, mixed with 1 tbsp cold water

12. 375g pack puff pastry, rolled into a circle slightly bigger than your dish

13. 1 egg yolk, to glaze

How to cook deliciously - Chicken, kale & mushroom pot pie

1 . Stage

Heat ½ tbsp oil over a gentle heat in a flameproof casserole dish. Add the onion and cook for 5 mins until softening. Scatter over the thyme and garlic, and stir for 1 min. Turn up the heat and add the chicken, frying until golden but not fully cooked. Add the mushrooms and the remaining oil. Heat oven to 200C/180 fan/gas 6.

2 . Stage

Add the stock, crème fraîche, mustard and kale, and season well. Add the cornflour mixture and stir until thickened a little.

3 . Stage

Remove from the heat and cover with the puff pastry lid, pressing into the sides of the casserole dish. Slice a cross in the centre and glaze with the egg. Bake for 30 mins until the pastry is puffed up and golden.