Method

1. Cook the chicken

Heat butter in your 25 cm oven-safe skillet over medium heat. Add some olive oil,  chicken and cook for 5 minutes until lightly browned. Season with Cajun seasoning, onion powder, salt, and pepper. Cook for 3 more minutes, but do not fully cook through. Transfer chicken to a plate.

2. Cook the vegetables

In the same skillet, add a little more butter. Add onion, carrot, celery, sweet potato, and 100 ml water. Cook for about 8 minutes, stirring occasionally, until vegetables soften and most liquid evaporates. Stir in garlic dried & fresh thyme. Cook 1 more minute.

3. Make the sauce

Sprinkle flour over vegetables and stir to coat. Gradually add chicken stock and 450 ml water, stirring constantly. Simmer for 8 minutes, stirring, until sauce thickens. Stir in the double cream. Return chicken to skillet, add frozen peas, grated cheese and parsley. Lower heat and adjust seasoning with salt and pepper to taste.

4. Cool the filling

Pour mixture onto a pre-chilled baking tray and leave uncovered for 20 minutes to cool completely. Store in the fridge once cooled, until you are ready to fill the pie.

5. Prepare the pastry

• Grease the clean skillet with cold butter and dust with flour.
• Roll out the shortcrust pastry and line the skillet, leaving 2.5 cm (1 inch) overhang. Poke holes in the base with a fork.
• Brush pastry edge with egg wash.
• Add cooled filling.
• Cover with puff pastry. Tuck edges inside skillet and cut slits to vent steam. Use excess pastry for decorative leaves if desired. Brush all with egg wash.

6. Bake

Preheat oven to 190 °C (fan). Bake for 20 minutes, then reduce to 170 °C and bake for 30 minutes, or until pastry is golden and crisp.

7. Serve

Let pie rest a minimum of 30  minutes before serving. Garnish with fresh thyme and Maldon salt.