Instructions: 

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The pie filling

• Preheat the oven to 180°C (fan)

• Peel potatoes, cut into bite size pieces and put on to boil.

• Cut chicken breasts into strips, put in oven tray. Add olive oil and put in the oven to bake (about 20mins).

• Melt 25g butter in frying pan then add chopped onions and carrots.

• Once onions and carrots begin to soften add half of the chopped garlic and cook for a minute or two. (Keep an eye on the potatoes!) Then add in 1 tbsp flour and stir.

• Next, stir in 350ml of veg stock, cream cheese and mustard. Simmer until it starts to thicken.

 

The pie topping

1. Remove chicken from the oven (check it's cooked!). Pull it apart with two forks (so it resembles shredded chicken).

2. Mix pulled chicken into the pie filling.

3. Mash the potatoes.

4. Put the pie filling into an ovenproof dish, top with the mashed potato and put into the oven. (For about 20mins)

5. Whilst the pie is cooking, make the side dish; add the rest of the butter to a pan, along with the remaining chopped garlic.

6. Once the butter has melted add in the sliced greens and sauté until soft.