Chicken, Kale, and Mushroom Pot Pie

A simple one-pot dish, this Chicken, Kale, and Mushroom Pot Pie is the perfect winter warmer that can also be frozen for leftovers another day.

Ingredients

1 tbsp olive oil
1 large onion, finely chopped
3 thyme sprigs, leaves picked
2 garlic cloves, crushed
350g Inglewood Chicken Breasts, cut into small chunks
250 cup mushrooms
300ml chicken stock
100g Meander Valley Crème Fraiche
1 tbsp Simon Johnson wholegrain mustard
100g organic curly kale
2 tsp cornflour, mixed with 1 tbsp cold water
375g puff pastry, rolled into a circle slightly bigger than your dish
1 egg yolk, to glaze

Method

Heat ½ tbsp olive oil over gentle heat in a flameproof casserole dish. Add the onion and cook for 5 minutes until softening. Scatter over the thyme and garlic and stir for 1 minute. 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 200 degrees. Add the stock, crème fraiche, mustard, and kale and season well. Add the cornflour mixture and stir until thickened a little. Remove from the heat and cover with the puff pastry lid, pressing into the sides of the casserole dish. Slice a cross in the center and glaze with the egg. Bake for 30 minutes until the pastry is puffed up and golden. Enjoy!