Cheesy Free Range Chicken Breast Jack-O'-Lantern Pot Pie

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add your diced chicken and cook for 3-4 min or until starting to brown

Meanwhile, boil a kettle

Peel and finely chop your brown onion[s]

Top, tail, peel and dice your carrot[s] finely

Chop your potatoes (skins on) into very small bite-sized pieces

Peel and finely chop (or grate) your garlic

Once the chicken is golden, add the diced onion, chopped potato and diced carrot and cook for 3-4 min or until starting to soften

Once softened, add the chopped garlic with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 1 min or until fragrant

Once fragrant, add 150ml [225ml] [300ml] milk with 150ml [225ml] [300ml] boiled water

Bring to the boil over a high heat, then cook for 7-8 min or until the potato has started to soften

Once softened, add your soft cheese, chicken stock mix and a generous pinch of salt and pepper, then give everything a good mix up and set aside off the heat – this is your pie mix

Dust your work surface with a generous sprinkling of flour

Unwrap your puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin

Cut out your jack-o'-lantern face – this is your jack-o'-lantern lid

Transfer the pie mix to an oven-proof dish[es], sprinkle over your grated Italian hard cheese and then top with the jack-o'-lantern lid

Put the dish in the oven for 20-25 min or until the pastry is puffed up and golden and the chicken is cooked through (no pink meat!) – this is your cheesy chicken jack-o'-lantern pot pie

Boil half a kettle

Once the pie is done, add your blanched peas to a colander and pour boiled water all over them to refresh them