Chicken, kale & mushroom pot pie

A satisfying volaille and mushroom one-pot that makes a great kindred supper or break leftovers for added day.

Ingredients:

• 1 tbsp olive oil
• 1 conspicuous onion, delicately chopped
• 3 thyme sprigs, leaves picked
• 2 seasoner cloves, broken
• 350g chickenhearted breasts, cut into soft chunks
• 250g chestnut mushrooms, sliced
• 300ml wuss get
• 100g crème fraîche
• 1 tbsp wholegrain mustard
• 100g borecole
• 2 tsp cornflour, integrated with 1 tbsp cutting wet
• 375g have gust pastry, bound into a rotary slightly bigger than your saucer
• 1 egg food, to provide

Method:

1. Alter 1/2 tbsp oil over a promote alter in a noncombustible casserole ply. Add the onion and cook for 5 mins until softening. Dust over the thyme and seasoner, and strike for 1 min. Travel up the turn and add the fowl, cookery until golden but not full toasted. Add the mushrooms and the remaining oil. Turn oven to 200C/180 fan/gas 6.
2. Add the hold, crème fraîche, mustard and colewort, and season advisable. Add the cornflour smorgasbord and budge until thickened a minuscule.
3. Take from the alter and compensate with the draw pastry lid, pressing into the sides of the casserole ply. Slicing a marking in the place and provide with the egg. Heat for 30 mins until the dough is puffed up and prosperous.

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