Creamy Chicken & Vegetable Pie

Peel the potatoes and chop into 2cm chunks. TIP: leave the skins on the potato if you want to save time! 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 potatoes into rough chunks. Add a drizzle of olive oil, the salt (for the potatoes) and a pinch of pepper, and toss to coat. Set aside.

Heat a drizzle of olive oil in a large frying pan over a high heat. Add the chicken thigh and cook, tossing, until browned, for 5-7 minutes. Transfer to a large baking dish. Return the pan to a medium-high heat with a drizzle of olive oil. Add the carrot, leek, and zucchini and cook, stirring, until softened, 5-6 minutes. Add the garlic, thyme, baby spinach leaves and 1/2 the parsley and cook, stirring, until fragrant, 2-3 minutes. Transfer to the large baking dish.

Pre-heat the grill to high. Return the frying pan over a medium heat and melt the butter. Add in the plain flour and cook, stirring, until combined, 1 minute. Add the hot water (see ingredients list), cooking cream, the salt, crumble in the chicken stock cubes, and season with pepper. Cook, stirring, until the sauce thickens, 5 minutes. Stir through the wholegrain mustard.

Add the chicken and vegetables back into the pan and mix with the creamy sauce. Add the mixture into the large baking dish and top with the crushed potatoes and sprinkle over the cheddar cheese. Grill until the cheese has melted and the potatoes have crisped up, 7-8 minutes.