Chicken, kale & mushroom pot pie

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 large or 150g

• Thyme

  Fresh

  2g

• Garlic

  Raw

  2 cloves, minced or 6g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  1 full small breast (both fillets) or 174g

• Closed Cup Chestnut Mushrooms

  Sainsbury's

  100g

• Chicken stock

  Soup, home-prepared

  ⅛ cup or 30g

• Creme Fraiche

  Vermont Butter and Cheese Company - Freshdirect

  100g

• Mustard

  Prepared, yellow

  1 tbsp or 15g

• Kale

  Raw

  100g

• Cornflour

  Tesco

  200g

• Sweet potato

  Raw, unprepared

  100g

Directions

1. Heat 1/2 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. Add the stock, creme fraiche, mustard and kale, and season well. Add the cornflour mixture and stir until thickened a little.
3. 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.
4. Recipe by: Chelsie Collins (source: https://www.bbcgoodfood.com/recipes/chicken-kale-mushroom-pot-pie)

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