Creamy Chicken and Mushroom Pie

While the potatoes cook, heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the chicken, season with salt and pepper and cook until browned all over, 3-4 mins. Turn occasionally.

Transfer the browned chicken to a bowl and set aside.

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. 

Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Roast on the middle shelf of your oven until tender, 25-30 mins. Turn halfway through.

In a small bowl, combine the breadcrumbs and olive oil for the crumb (see pantry for amount). Season with salt and pepper and set aside.

Return the (now empty) frying pan to medium-high heat with a drizzle of oil. Once hot, add the mushrooms to the pan. Season with salt and pepper and fry until browned, 5-6 mins, stirring occasionally. Stir in the garlic and cook for 1 min.

Add the water for the sauce (see pantry for amount) and chicken stock paste. Return the browned chicken to the pan, then bring to the boil.

Mix in the creme fraiche and cheese, then turn down the heat and simmer until thickened, 3-4 mins.

Transfer the pie filling to an appropriately sized ovenproof dish. Layer on the cooked potato slices. Season with salt and pepper, then sprinkle over the crumb. Bake on the top shelf of your oven until golden brown, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

When the carrots have 5 mins remaining, remove the tray from the oven. Drizzle over the honey (see pantry for amount), then return to the oven for the remaining time.