Chicken, kale and mushroom pot pie

• olive oil↗1 tbsp tbsp
• large onion↗1

  finely chopped

• thyme sprigs↗3

  leaves gathered

• garlic cloves↗2

  minced

• chicken breasts↗350g g

  cut into small cubes

• chestnut mushrooms↗250g g

  sliced

• chicken broth↗300ml ml
• crème fraîche↗100g g
• wholegrain mustard↗1 tbsp tbsp
• kale↗100g g
• cornstarch2 tsp tsp

  mixed with 1 tbsp cold water

• packet of puff pastry↗375g g

  rolled into a circle slightly larger than your pot

• egg yolk↗1

  for glaze

Step-by-step instructions

1. 1

   Heat ½ tbsp oil over low heat in a heat‑proof pot. Add the onion and cook for 5 minutes until softened. Sprinkle thyme and garlic, stir for 1 minute. Increase the heat and add the chicken, fry until golden but not cooked through. Add the mushrooms and the remaining oil. Preheat the oven to 200 °C/180 °C with convection/gas 6.

2. 2

   Add the broth, crème fraîche, mustard and kale, season well. Add the cornstarch mixture and stir until it thickens slightly.

3. 3

   Remove from the heat and cover with a puff‑pastry lid, pressing it against the sides of the pot. Cut a cross in the centre and brush with egg yolk. Bake for 30 minutes until the pastry rises and turns golden.