Briony May Williams' chicken pot pie

250g wholemeal self-raising flour

½ tsp salt

85g unsalted butter, chilled and cubed

250ml milk

1 egg, beaten

1 tbsp olive oil

1 red onion, diced

1 carrot, diced

2 celery sticks, diced

200g butternut squash, peeled and diced

500g chicken thighs, boneless and skinless

500g frozen peas

2 tbsp mixed herbs

½ tsp salt

800ml vegetable stock

2 tbsp plain flour + 200ml boiling water

Make the filling. In a large pan, add a tablespoon of olive oil. When hot, add the diced onion, butternut squash and celery. Cook for 5 minutes on a medium heat until starting to soften.

Chop each chicken thigh into four then add to the pan and fry for 5 minutes until browning. Add the frozen vegetables, mixed herbs and salt then mix.

Pour over the vegetable stock and leave to simmer for 5 minutes. Add the flour mixture and stir. Let simmer for a further 5 minutes until the sauce is starting to thicken.

Make the biscuit dough. In a bowl, mix the flour and salt together. Rub in the chilled butter with your fingertips until it looks like breadcrumbs (you can also do this in a food processor). Pour in the milk and mix with a spoon until it comes together to form a wet, sticky dough.

Oven on to 180C fan/200C. Pour the filling into a large casserole dish. Scoop out balls of the biscuit dough (I used an ice cream scoop) and place an inch apart across the top. Brush the beaten egg over the dough with a pastry brush. Bake for 25 minutes then turn up the temperature to 200C fan/220C and cook for another 5 minutes until the biscuits are golden brown.