Creamy Chicken Pie

Meanwhile, remove the root and dark green top from the leek, halve lengthways and slice into thin half moons. Chop the celery into ½cm wide pieces. Cut the mushrooms into roughly 1cm wide slices. Chop the chicken into bite-sized pieces. TIP: Remember to wash your hands after handling raw meat!

Heat a drizzle of oil in a frying pan on medium-high heat. Add the chicken, season with salt and pepper and cook until the chicken is browned, 5-6 mins. TIP: The chicken is cooked when it is no longer pink in the middle. Cook the chicken in two batches if you need to - in a crowded pan it will stew rather than brown!

Once cooked, remove your chicken from the pan and put on one side. Add a drizzle more oil and the leek and celery. Cook until slightly softened, 4 mins. Add the mushrooms along with a pinch of salt and a good grind of black pepper. Turn the heat up slightly and cook everything together until the mushrooms are slightly browned, about 5 mins.

Pour in the water (amount specified in the ingredient list) and add the chicken stock pot. Bring to the boil and stir to dissolve the stock pot. Add the double cream and bring back to the boil, then turn down the heat and simmer gently until reduced by a third, 4 mins. Meanwhile, grate the cheddar cheese into a mixing bowl. Add the panko breadcrumbs and olive oil (amount specified in the ingredient list). Stir together.