Creamy Chicken Breast, Leek & Carrot Pie

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

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

Once hot, add your diced chicken breast with a pinch of salt and cook for 2-3 min or until starting to brown

Peel and finely dice 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 your carrot[s] finely

Peel and finely chop (or grate) your garlic

Once the chicken has browned, reduce the heat to medium-high, then add the diced onion, sliced leek, diced carrot and chopped garlic

Season with salt and pepper and cook for 4-5 min or until the carrot has softened slightly

Once softened, stir through 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and your dried oregano and cook for a further 30 secs

Dissolve your chicken stock mix in 150ml [225ml] [300ml] boiled water with your wholegrain mustard and soft cheese – this is your creamy mustard stock

Add the creamy mustard stock to the pan and cook for 1-2 min or until thickened slightly – this is your creamy chicken, leek & carrot pie filling

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 in a criss-cross pattern across the top with a knife

Add the creamy chicken, leek & carrot pie filling to an oven-proof dish

Lay the puff pastry sheet over the pie dish and trim off any excess

Tip: Use any excess pastry to add decorations to the pie!

Press the edges with a fork to seal the pastry to the dish, then brush all over with milk

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 creamy chicken breast, leek & carrot pie