Simon Rimmer served up a tasty chicken pot pie on today’s episode of Sunday Brunch.

The ingredients are: 250g cubed spuds, blanched, 5g crushed garlic, 150g sliced/diced carrot, 125g butter, 100g diced onion, 65g flour, 5gr salt, 5g thyme, 5g tarragon, 10g parsley, 5g cracked black pepper, 350ml strong chicken stock, 165ml milk, 350g cubed chicken, 75g peas, 50g sweet corn, 4 discs of puff pastry, bigger than the individual pie dishes, 500g of puff pastry rolled out into 4 discs, bigger than the individual pie dishes and egg wash.