Chicken and vegetable pie

Method

1. Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
2. Stir in a pinch of salt, then add 2-3 tbsp of water and mix together to form a firm dough.
3. On a floured surface, knead the dough briefly and gently. Wrap in cling film and allow to rest for a minimum of 1 hour. Prepare the pie filling while the pastry is resting.
4. Place the butter, diced carrot, leek, turnip, onion, garlic clove and diced chicken thighs into a pot. Cook over a medium heat for 15 minutes.
5. Add in 2 tbsp of flour and the white wine, mix well. Allow the mixture to cook for 2 minutes over a medium heat.
6. Add in the chicken stock and half of the cream. Cook for 2 minutes, mixing vigorously, then add in the remaining cream and bring to a simmer.
7. Add in the peas and seasoning, then set to one side.
8. Preheat the oven to 190°C/fan 170°C/gas mark 5. Remove the pastry from the fridge. Flour the bench and the rolling pin, then roll the pastry into a large round shape - about 3 inches larger than the base.
9. Brush your tin with butter and place the pastry into the tin. Line the top of the pastry with greaseproof paper and bake for 15 minutes – until it becomes slightly coloured around the edges
10. Remove the greaseproof paper to expose the base and bake for a further 5 minutes. Set aside and allow to cool.
11. Pour the mix into the base of the pastry and smooth out.
12. Peel and slice the potatoes thinly, then lay them on top starting at the edge of the pie, overlapping until you come to the centre of the pie – don’t allow any gaps.
13. Brush the potato topping with butter, and then place the pie in the oven at 190°C/fan 170°C/gas mark 5 and cook for 35 minutes, until the potato topping becomes golden.
14. Top Tip: Serve with your favourite seasonal veggies and enjoy!