Chicken, carrot and leek pie

Directions:

• Preheat the oven to 200c.
• Fry the chicken in a little oil in a large pan until cooked through. Remove the chicken from the heat and leave on the side.
• Saute the onions, leeks and carrots in a little oil until they are softened. Add the chopped thyme and stir.
• Make up the gravy using the manufacturer’s instructions and then add to the pan of vegetables.
• Add the cooked chicken, parboiled potatoes, and cream cheese to the gravy and vegetables. Stir well.
• Pour the mixture into an oven-proof serving dish and top with the rolled-out puff pastry. Brush with a little oil.
• Bake at 200c for 25-30 minutes until the pastry is golden brown.
• Roughly chop the spring greens and cook in a large pan of boiling water until tender.
• Serve the pie with spring greens on the side.