Creamy Chicken & Vegetable Pie

Add the potato to the boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Using a fork, break the potato into rough chunks. Add a drizzle of olive oil, the salt (for the potato) and a pinch of pepper, and toss to coat. Set aside.

While the potato is cooking, heat a drizzle of olive oil in a large frying pan over a high heat. Add the chicken and cook, tossing, for 5-7 minutes, until browned. While the chicken is cooking, pick the thyme leaves. Finely chop the garlic (or use a garlic press). Transfer the chicken to a large baking dish. Return the pan to a high heat with a drizzle of oil. Add the carrot, celery and leek and cook, stirring, until softened, 4-5 minutes. Add the garlic, thyme, baby spinach leaves and cook, stirring, until fragrant, 2-3 minutes.

Preheat the grill to high. Reduce the heat for the frying pan to low. Add the pure cream (see ingredients list), wholegrain mustard, water, salt (for the sauce) and crumbled chicken stock to the veggies in the pan. Season with pepper. Cook, stirring, until the sauce thickens, 1-2 minutes

Transfer the creamy veggie mixture to the baking dish with the chicken. Top with the crushed potato. Sprinkle with the grated Cheddar cheese. Grill until the cheese has melted and the potato is crispy and golden, 7-8 minutes. Finely chop the parsley.