Classic Creamy Chicken Breast Pie W. Mash & Roast Carrots

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

Boil a kettle

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]

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely

Top, tail, peel and dice half your carrot[s] finely and chop the remaining carrot into batons

Peel and finely chop (or grate) your garlic

Once the chicken is golden, add the sliced onion, sliced leek and diced carrot 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 200ml [300ml] [400ml] milk with 100ml [130ml] [170ml] boiled water and bring to the boil over a high heat, then cook for 2-3 min or until thickened

Once thickened, add your soft cheese, chicken stock mix and bay leaf[ves] with 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 then score a cross in the middle

Transfer the pie mix to an oven-proof dish[es], top with the pastry, then crimp the edges with a fork to seal the pastry to the dish

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 classic creamy chicken pie

Meanwhile, add the carrot batons to a large piece of tin foil (or two!) with a splash of cold water, a little drizzle of olive oil and a small pinch of salt and pepper

Scrunch the foil around the carrot batons to form a tightly sealed parcel and add to a baking tray

Tip: Cooking for 3 or more? Make 2 separate parcels!

Put the tray in the oven for 18-20 min or until the carrots are tender

While the carrots are cooking, reboil a full kettle

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

Return the drained potatoes to a low heat and add a splash of milk and a pinch of salt and pepper and mash until smooth