Creamy Chicken Pie

Preheat oven to 180°C

• Finely chop the onion and garlic and cut up the swede into chunks.
• Remove the skin and bones from the chicken thighs and then slice into smaller pieces.
• Add the onions and swede to a large saucepan on a medium heat with a tbsp of olive oil. Cook for around 10 minutes (add the garlic during the last few minutes).
• After 10 minutes, add the chicken, thyme and peas into the frying pan along with 3 tbsp of flour. Reduce the heat and pour in the milk. Simmer until the sauce has thickened and then transfer to a baking dish. Season with salt.
• Roll out the puff pastry on top of the baking dish, folding over the overhanging pieces. Glaze with some milk and slice a funky pattern to add a professional touch. I had some left over thyme so I chucked that on top.
• Pop in the oven for 20-25 minutes and you’re good to go!