Chicken Breast & Wild Garlic Pithivier Pie With Mash & Dessert

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 little drizzle of vegetable oil over a medium-high heat

Once hot, add your diced chicken and cook for 4-5 min on each side or until golden

Meanwhile, peel and finely slice your brown onion[s]

Top, tail, peel chop your carrot[s] into batons

Peel and finely chop (or grate) your garlic

Once the chicken is golden, add the sliced onion and cook for 3 min or until softened

Once softened, add the chopped garlic with a small knob of butter and cook for 1 min or until fragrant

Once fragrant, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and give everything a good mix up

Add 100ml [150ml] [200ml] milk and bring to the boil over a high heat, then cook for 1-2 min or until thickened

Once thickened, add your soft cheese, chicken stock mix and wild garlic paste with a 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 the puff pastry and roll it out as thin as you can, to approx. 0.25cm thickness with a rolling pin and cut into 2 rectangles per pie, then give them a final roll

Tip: You'll make 1 pie between 2 people! Cooking for 1, 3 or 5? Round up!

Line a baking tray (or two!) with non-stick baking paper

Add half the pastry rectangles to the tray[s], prick all over with a fork (this will stop it getting a soggy bottom!) and top with the pie mix in a mound, leaving a 1cm gap around the edge

Top with the remaining pastry square[s], pinch the edges of the pastry together and roll over tightly to form a border around the mix, then score the pastry with a knife in a spiral shape, working from the centre outwards

Add the carrot batons to a large piece of tin foil (or two!) with a splash of cold water and scrunch the foil around the carrot batons to form a tightly sealed parcel and add to the tray[s]

Put the tray[s] in the oven for 18-20 min or until the carrots are tender and the chicken is cooked through (no pink meat!) – this is your chicken & wild garlic pithivier pie and roast carrots

Reboil a full kettle, then peel and chop your potatoes into small bite-sized pieces, then add the chopped potatoes to a pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender then drain and return to the pot to steam dry

Once everything is ready, return the drained potatoes to a low heat and add a splash of milk, your smoked sea salt and a pinch of pepper and mash until smooth – this is your smoked salt mash