Chicken pot pie

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 200°C fan/220°C/Gas Mark 7.

Step 2

2. Heat the oil a large, deep frying pan over a medium heat. Add the chicken and cook for 5 minutes, turning occasionally, until browned all over.

Step 3

3. Add the onion, celery, carrots and thyme to the pan.

Step 4

Season with salt and pepper and cook for 10 minutes, stirring occasionally.

Step 5

4. Meanwhile, unroll the sheet of puff pastry and cut out whatever shapes you fancy (or cook it in one large sheet, although this will take a little longer). Place on a baking sheet lined with baking paper (you can use the sheet of paper that the pastry comes on) and brush the pastry with the beaten egg. Bake for 10-15 minutes, until golden and crisp.

Step 6

To finish cooking the pie filling, when the chicken and vegetables are cooked stir in the flour and mix until everything is coated. Add the stock, milk and peas and cook for 10 minutes, stirring until the sauce has thickened and everything is heated through.

Step 7

Arrange the cooked pastry shapes on top of the creamy chicken and vegetables, then serve.