Ultimate Double Chicken, Bacon and Mushroom Pie

Meanwhile, peel and grate the garlic (or use a garlic press).

Peel and chop the potatoes into 2cm chunks.

When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.

Once the chicken has cooked, add the garlic and stir-fry until fragrant, 30 secs.

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

Bring to the boil, then lower the heat and simmer gently until the sauce has thickened, 2-3 mins. Season with salt and pepper. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Transfer the chicken and mushroom filling to an appropriately sized ovenproof dish.

Cover with the pastry, 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. TIP: Brush the pastry with a little milk if you have some.

Bake the pie on the top shelf of your oven until golden brown, 15-20 mins.

Bring a small saucepan of water to the boil with  ¼ tsp salt for the peas. 

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add the butter (see pantry for amount) and mash until smooth.

Season with salt and pepper and stir in the cheese until melted, then cover with a lid to keep warm.

When everything's nearly cooked, add the peas to the boiling water and cook for 2-3 mins. Once cooked, drain in a colander and return to the pan. Drizzle with oil and season with salt and pepper.