One-pot wonders

Satisfying suppers that will save on the washing-up, plus you can freeze leftovers for another day

Chicken, kale & mushroom pot pie SERVES 4 PREP 10 mins COOK 40 mins EASY

1 tbsp olive oil

1 large onion, finely chopped 3 thyme sprigs, leaves picked 2 garlic cloves, crushed 350g chicken breasts, cut into

small chunks

250g chestnut mushrooms, sliced 300ml chicken stock

100g crème fraîche

1 tbsp wholegrain mustard 100g kale

2 tsp cornflour, mixed with

1 tbsp cold water

375g pack puff pastry, rolled into a circle slightly bigger than your dish

1 egg yolk, to glaze 1 Heat 1/ tbsp oil over a gentle

2 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, crème 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. BENEFITS freezable • vit c • 2 of 5-a-day

PER SERVING 673 kcals • fat 41g • saturates 20g • carbs 40g • sugars 6g • fibre 5g • protein 34g • salt 1.4g