Family Chicken Pot Pie

Add 200g of diced potatoes and 1 cup frozen peas. Cook for 2 more minutes, stirring to coat the vegetables in butter.

Sprinkle 60g flour over the vegetables and stir constantly for 2 minutes. This creates the roux that will thicken your gravy.

Gradually pour in the reserved poaching liquid, whisking constantly to prevent lumps. Add 250ml of whole milk and bring to a simmer.

Cook the gravy for 5-7 minutes until thickened enough to coat the back of a spoon. Season with salt, pepper, 1 teaspoon fresh thyme, and a pinch of nutmeg.

Fold in the cooked chicken. Taste and adjust seasoning - the filling should be well-seasoned as the crust adds no salt.

Pour the filling into a large (25x35cm) baking dish. Let it cool for 15 minutes while you prepare the crust - hot filling makes the pastry soggy.

Roll out 400g of puff pastry to 3mm thickness, slightly larger than your dish. Drape over the filling, pressing the edges to seal against the dish rim.

Cut decorative vents in the top to allow steam to escape. Brush with beaten egg for a golden finish.

Bake at 200°C for 35-40 minutes until the crust is puffed, deeply golden, and the filling is bubbling through the vents.

Let rest for 10 minutes before serving - the filling will be extremely hot. Scoop servings to include both crispy crust and creamy filling.