We continue our foodie series with Daisy Watson @dinner.life with a staple of the lazy-but-tasty category

Chicken pie is a comfort-food classic, but one I rarely make from scratch. I mean, really, who among us has the time and energy to make their own pastry?

I made this tasty fella one day after the bank holiday weekend. I was feeling hungover and slightly uninspired. I wanted flavour, but I was not willing to work particularly hard for it. Enter the one-pan chicken pie! This thing is a bloody breeze to make.

All you need is a cast-iron skillet, some premade pastry and a few basic ingredients. Bookmark this one for the next time you’re feeling sorry for yourself after a few too many jugs of Pimms the night before!

Ingredients: Serves 2 (very generously)

2 chicken thighs, skinless and boneless, cut into bitesize chunks

4 shallots, diced

2 garlic cloves, minced

1 leek, cut into 1cm-thick slices

6 chestnut mushrooms, cut into quarters

80g broccoli, broken into small florets

200ml chicken stock, homemade or low salt

150ml double cream

50ml apple cider vinegar or white wine

1 tbsp mustard

1 tsp black pepper, freshly cracked

4 thyme sprigs, leaves picked and stalks discarded

Lemon zest, grated, just a pinch

1 sheet of Jus-Rol puff pastry

Butter

Salt

Method:

Preheat the oven to 200°C.
Place a 23cm cast-iron skillet over medium heat. Add a tablespoon of butter. Once melted, add the shallots and let them sweat until lightly browned.
Add another knob of butter and your chicken pieces. Let the meat sizzle on the hot base of the pan, stirring occasionally but not too much. This will give the chicken a nice golden seal.
Now introduce the leek, mushrooms and broccoli, stirring mixture together. Add the garlic, black pepper and thyme leaves, making sure to catch a delicious whiff of the fragrance as the aromatics hit the pan. Cook until the vegetables begin to soften.
Add a good glug of apple cider vinegar to the pan. The liquid will bubble and froth. Use a wooden spatula to deglaze the caramelised cooking juices from the base of the pan. Now pour in 150ml of chicken stock and stir together - a gravy will begin to form.
Add all the cream, a tablespoon of mustard and a pinch of lemon zest. Gently fold the mixture together until fully combined. If the mixture appears too dry or you like more sauce, add the remaining 50ml of chicken stock. Turn the heat down and simmer for 5-10 minutes.
Take a spoon and taste the gravy. Does it need more salt? More acidity? Adjust the seasoning to your palate. Once you are happy with the flavour, turn off the heat and allow to cool for 10 minutes.
Unroll the sheet of puff pastry over the top of the pan, creating a lid for the pie. Fold and squash the edges around the rim. Cut off any excess overhang and use these pieces of pastry to fill any gaps. Crimp the edges down with a fork to create the crust. Then use a sharp knife to slice 4 air vents in the centre. Using a pastry brush, lightly wash the pastry top with milk or any leftover cream.
Place the pan into the oven and cook for 20-30 minutes. The pie is ready when the top is a deep golden-brown and the edges are bubbling. Cool for 10 minutes before tucking in. Enjoy!