Chicken and Potato Pie

Chop the red potato (no need to peel!) into 2cm chunks and add to your pan of boiling water. Simmer until soft, 15-20 mins. Tip: The potato is cooked when you can easily slip a knife through. When cooked, drain the potato and return to the pan. Mash with a pinch of salt, a grind of black pepper and a knob of butter (if you have some). Then cover and set aside. 

Heat a splash of oil in a large frying pan over medium-high heat. Add the chicken and fry until nicely browned on the outside, about 10 mins. Tip: Do this in batches if you do not have a large frying pan. Season with salt and pepper then add the garlic and dried thyme. Cook for 1 minute more, then transfer to an ovenproof dish. Wipe the pan clean.

Heat another splash of oil in your frying pan over medium heat. Add the mushrooms and cook until browned, 4-5 mins. Add the leek. Cook until softened, another 5-6 mins. Stir in the tarragon (leave the tarragon out if the kids dont like it!), chicken stock pot and crème fraîche. Bring to the boil then spoon the mixture over the chicken in your ovenproof dish. Spread the mashed potato on top of the filling.

Roast the carrots on the middle shelf of your oven. Cook until soft enough to eat, 25-30 mins. Turn half way through cooking. Bake the pie at the same time. Pop it onto the top shelf until golden and crispy on top, 25-30 mins.