Preheat oven to 350F/180C/gas mark 4. Spray a pie pan with cooking spray.

Put a large sauté pan on medium-high heat. Add oil just a minute before adding the onions and turn down the heat to medium. Add the veggies as you prep them. Stir with each addition. If the veggies start to stick, add a little white wine. They should get golden brown, not too dark.

Scrub the veggies, dice them into 1/4" dice, and add to the pan in this order: onion, carrot, potato, kale

When the potatoes are just about cooked through, stir in the peas and chicken. Put everything into the pie pan. Pour the gravy or soup over the top and mix well.

Roll out the pie crust and lay it over the top of the pie dish, pressing it down around the edge. Cut slits in the top as shown. Bake for 30-35 minutes or until the crust is golden brown and you see the gravy bubbling a little through the crust.

Let sit about 10 minutes before serving.