Creamy Chicken & Vegetable Pie

Peel the potatoes and chop into 2cm chunks. TIP: Leave the skins on the potatoes 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 potato 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 and cook, tossing, for 5-7 minutes, until browned. Transfer to a large baking dish. Return the pan to a medium-high heat with a drizzle of olive oil. Add the carrot, zucchini and leek 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. Add to the large baking dish with the chicken.

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

Return the chicken and vegetables to the frying pan and mix with the creamy sauce. Transfer the mixture to the large baking dish and top with the crushed potato. Sprinkle with the shredded Cheddar cheese. Grill until the cheese has melted and the potato is crispy and golden, 7-8 minutes.