Traditional chicken and mushroom pot pies recipe

Ingredients

• Chicken, leek and mushroom pot pies
• 1 tablespoon olive oil
• 700 gram chicken thighs, trimmed, cut into bite-sized pieces
• 15 gram butter
• 200 gram swiss brown mushrooms, sliced
• 2 teaspoon fresh thyme leaves
• 2 cup non-fat milk
• 28 gram sachet chicken stock concentrate (we used continental)
• 1 1/2 tablespoon cornflour
• 2 sheets reduced-fat frozen puff pastry, thawed, halved
• olive oil spray
• sea salt, cracked black pepper, to taste
• mixed green salad, to serve