Chicken & Thyme Pie

• Cook potato in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. Drain and return potato to the saucepan. • Add the butter, milk and salt, then mash until smooth.

Little cooks: Get those muscles working and help mash the potatoes!

• While the potato is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil hot, cook chicken until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return the frying pan to high heat with a drizzle of olive oil. • Cook onion, carrot and courgette, stirring, until softened, 5-6 minutes. • Add garlic and thyme and cook until fragrant, 1 minute.

TIP: Chicken is cooked through when it’s no longer pink inside.

• Reduce heat to low, then add cream (see ingredients). Cook, stirring, until thickened, 1-2 minutes. • Return chicken to the pan and stir to combine. Season with salt and pepper to taste.

• Preheat the grill to high. • Transfer the chicken filling to a baking dish, then top with the potato mash. • Run a fork over the mash to create an uneven surface. Grill pie until browned, 6-10 minutes.

Little cooks: Join in on the fun by smoothing the mash mixture evenly over the pie!