Mix flour and 1 tbsp stock powder in a bowl. Coat chicken thighs on both sides in the flour mix. Heat olive oil in a large pan and brown the chicken on both sides. Remove and set aside.

In the same pan, toss in your carrots, celery, onions, and garlic. Cook until starting to soften – about 5 minutes.

Add thyme, sun-dried tomatoes, tomato paste and the second spoon of stock powder. Give it a stir until it smells fab!

Pour in water and cream, then mix through the potatoes. Nestle the browned chicken back in, pop a lid on and simmer for 15–20 minutes, until the potatoes are tender.

While it simmers, cut your pastry into 4 squares. Place on a lined tray, brush with milk, sprinkle with salt, pepper and sesame seeds if you like.

Bake at 200°C for 20 minutes or until puffed and golden.

Spoon your creamy chicken mix into bowls and top each one with a golden pastry lid. Pie night just got way easier!