Bacon, Chicken Breast, Leek and Mushroom Pie

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken and bacon lardons. Stir-fry until golden, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

While the meat is cooking, peel and grate the garlic (or use a garlic press).

Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.

Once the bacon is cooked, add the leek, carrot and sliced mushrooms to the pan. Season with salt and pepper. Cook the chicken is cooked through and the veg is softened, 7-8 mins, stirring occasionally. 

Stir in the garlic and cook for 1 min more. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, heat your grill to its highest temperature.

Once the veg has softened, stir in the butter and flour (see pantry for both amounts) into the pan and cook, stirring, for 1-2 mins.

Add the creme fraiche, wholegrain mustard (add less if you'd prefer), chicken stock paste and water for the sauce (see pantry for amount) and simmer for 3-4 mins. 

Pour the pie filling into an appropriately sized oven dish. Spoon over the mash, using the back of a spoon to smooth it out.