Speedy chicken pot pie

Instructions

1. Preheat the oven to 180°C (350°F or Gas Mark 4).
2. Melt 25 g of the butter in a medium-sized ovenproof casserole pan, add the onions and carrot and fry slowly for about 6-8 minutes or until softened with a little colour. Add the thyme and allow to soften for a minute. Add the remaining 50g of butter to the saucepan and allow to melt over a medium heat, add the flour and cook for 1 minute, whisking to combine.
3. Gradually add the stock whisking briskly until it thickens. If it goes a little lumpy, don’t worry; just whisk vigorously until it becomes smooth.
4. Season with a generous pinch of salt and black pepper and add the mustard. Pour in the cream and stir through along with the chicken and peas, allow to simmer for 1 minute.
5. Prepare the dumplings by rubbing the butter and flour together in a bowl until resembling fine breadcrumbs, add ¾ of the cheese and season with sea salt and ground black pepper. Bring the mixture together, using a knife, with a couple of tablespoons of water until you have a dough. Bring together into a ball using your hands. Knead slightly before forming into 20 dumplings, each around the size of a golf ball. Arrange on top of the chicken mix in the pan, starting from the outside and leaving a little space in between each one to allow for rising, and work your way into the inside to give a nice pattern.
6. Sprinkle over the remaining cheese and place in the oven for 25 minutes until they are risen and golden.