Chicken pot pie

• Chicken thighs (bone-in)600g
• Carrots200g
• Frozen garden peas150g
• Brown onions150g
• Celery1
• Semi-skimmed milk300ml
• Plain flour30g
• Butter30g
• Stock cubes (12 pack)1
• Ready-rolled puff pastry320g

Plus salt and pepper. About £4.30 for the amounts used.

Method

1. 1

   Heat the oven to 200°C (180°C fan, gas 6).

2. 2

   Take the chicken off the bone, remove the skin and cut into chunks. Fry with 1 chopped onion, 200g diced carrots and 2 sticks of celery, sliced, for 8 minutes.

3. 3

   Stir in 30g butter until melted, then 30g flour for 1 minute. Gradually stir in 300ml milk and 1 stock cube dissolved in 150ml boiling water and simmer for 5 minutes until thick. Add 150g frozen peas.

4. 4

   Tip into a pie dish, top with the puff pastry, trim and cut a slit in the middle.

5. 5

   Bake for 25-30 minutes until golden and the filling is piping hot.