Chicken, kale & mushroom pot pie v1.0

• Serves 4

• Should add an eggwash for better colour

• 1 large onion, finely chopped
• 3 thyme sprigs, leaves picked & chopped
• 2 garlic cloves, crushed
• 350g chicken breasts, cut into small chunks
• 250g chestnut mushrooms, sliced
• 300ml chicken stock
• 100g crème fraîche
• 1T wholegrain mustard
• 100g kale or other brassica of your choice
• 1T cornflour
• 375g sheet puff pastry

1. Soften onions over medium heat for 5 minutes
2. Add thyme and garlic, 1 min
3. Add chicken, cook on high until golden
4. Add mushrooms
5. Add stock, creme fraiche, mustard, kale & salt
6. Thicken with cornflour
7. Add to ovenproof dish, cover with puff pastry, bake for 30 minutes at 180C (fan)