Oven-Baked Creamy Chicken Breast & Tarragon Pot Pie

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

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 hob-safe oven-proof casserole dish with a drizzle of vegetable oil over a high heat

Once hot, add your diced chicken breast to the dish with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 2 min or until very lightly browned

Boil a kettle

Peel and chop your potato[es] into small, bite-sized pieces

Once the chicken has browned, add the chopped potato, chicken stock mix, Chinese rice wine, 250ml [300ml] [400ml] boiled water and a very generous pinch of salt and pepper

Bring to the boil over a high heat

Cover with a lid and put the dish in the oven for 25-30 min or until the chicken is cooked through (no pink meat!) and the potato is tender

Once everything's been in the oven for 10 min, dust your work surface with a sprinkling of flour

Roll out your puff pastry to approx. 0.5cm thickness with a rolling pin and add to a baking paper-lined baking tray

Tip: Cooking for 4 or more? Use 2 trays!

Score a cross in the middle of the pastry and put it in the oven for 15-17 min or until puffed up, golden and cooked through – this is your pie lid

Use this time to clear up, set the table, have a cup of tea or simply chill!

Once the chicken is cooked through, remove the dish from the oven and stir through your soft cheese, blanched peas and the parsley & tarragon pesto – this is your creamy chicken & tarragon pie mix