Creamy Chicken Pie

• Meanwhile, preheat grill to high. • Grate carrot. • Thinly slice cucumber into half-moons. • Cut chicken thigh into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken and carrot, tossing occasionally, until browned, 4-5 minutes. • Add garlic & herb seasoning and cook, until fragrant, 1 minute. • Reduce heat to medium and stir in light cooking cream, Dijon mustard, chicken-style stock and the water. Simmer, until slightly thickened, 2-3 minutes. Season with salt and pepper.

• Transfer chicken filling to a baking dish and spread over mashed sweet potato. • Sprinkle over Cheddar cheese. Grill until golden, 5-10 minutes.

• In a large bowl, combine mixed salad leaves, cucumber and a drizzle of vinegar and olive oil. Season.

Little cooks: Help toss the salad.