Creamy Chicken and Pea Puff Pastry Pie

Once the onion has softened, add the diced chicken to the pan.

Cook until browned all over, 5-6 mins. Stir occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Meanwhile, bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes. Peel and grate the garlic (or use a garlic press).

Once the chicken has browned, add the garlic and fry for a further 30 secs. 

Stir the chicken stock paste, creme fraiche and water for the sauce (see pantry for amount) into the chicken.

Bring to the boil, then lower the heat and simmer until the chicken is cooked through and the liquid has reduced, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, when the water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.

Once the chicken is cooked, stir in the peas and mustard (add less mustard if you'd prefer). Taste and season if needed, then transfer to an appropriately sized ovenproof dish. 

Cover with the pastry (see ingredients for amount), pressing it over the side of the dish or just sitting it on top, then trimming off any excess.

Make a small hole in the middle to allow steam to escape. Bake your pie on the top shelf of your oven until golden brown, 15-20 mins. TIP: Brush the pastry with a little milk if you have some.

Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.

Cover with a lid to keep warm.