• Preheat your oven to 220°C/200°C fan/gas mark 7.    
• Halve, peel and thinly slice the onion.
• Peel and grate the garlic (or use a garlic press).
• Roughly chop the mushrooms.
• Cut the chicken into smaller cubes. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

• Place a pan over medium-high heat with a drizzle of oil.
• Brown the chicken on all sides, 3-4 mins. The chicken should not be completely cooked at this stage.
• Season with salt and pepper, then remove from the pan.

• Return the pan to medium-high heat with 1 tbsp butter (per 2P).
• Add the onion and garlic and cook until starting to brown, 1 min.
• Add the mushrooms and cook for 6-8 min. Season with salt and pepper.

Little Chef's TIP: Have the children add the mushrooms to the pan.

• Sprinkle ½ tbsp flour (per 2P) over the veg and stir vigorously.
• Add the stock, creme fraiche, mustard and dried thyme.
• Cook everything together until the sauce has reduced, 5-6 mins.
• Add the chicken to the sauce and stir to coat.
• Continue cooking to thicken the sauce if necessary.

TIP: Loosen with a splash of water if it becomes too thick.

• Pour the contents of the pan into an oven dish.
• Cover the top with the pastry, removing any excess. Press on the sides to avoid air bubbles.
• Use a knife to ake a small puncture in the centre, this will allow the steam to escape.
• Bake until the pastry is golden brown, 20-25 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.

TIP: Brush the pastry with egg or a little milk for a beautiful golden result!

• Remove the pie from the oven and allow to cool before serving, 1-2 mins.
• Divide chicken pot pie between plates.