Creamy Chicken, Leek & Carrot Pie

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil half a kettle, 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 thigh 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 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, leek & carrot pie