Add garlic, thyme, marmite and carrots to pan, stir well and continue to simmer for 5 mins. Add chicken breasts to pan, cover with a lid and cook for 15 mins on low-medium heat, stirring occasionally.

After ten minutes, remove from heat but keep covered a leave chicken to sit for 10 mins. Now, remove chicken from pan and set aside. Using a sieve, strain chicken stock into a bowl or jug and set onions and carrots aside.

Add chicken stock back to pan as well as cornflour mixed with water, bring to a rapid simmer and cook for 10-15 mins until sauce has thickened. Once thick, add creme fraiche, cream cheese and parsley to stock and stir until fully combined.

Meanwhile, shred your chicken using two forks.

Add shredded chicken and veg back to your now thick sauce and stir well. Season to taste and continue to simmer if you’d like the sauce thicker, if not, transfer pie filling to a baking dish.

Preheat oven to 180°C/ 350°F. Carefully cover pie with your sheet of puff pastry. Pinch the edges over the rim of baking dish, leaving a little over the edge in case pastry shrinks when being baked. Pinch the top of the pastry to create texture when baking. Bake for 25 mins.

Slice into 6 slices and serve with steamed kale.