Ravneet Gill served up a tasty chicken and yeast extract pie with Dijon mustard and creme fraiche on Saturday Kitchen.

The ingredients for the pastry are: 400g strong white flour, plus extra for dusting, 1½ tsp fine salt, 1 tsp caster sugar, 300g unsalted butter, cold and cut into cubes, 130ml ice-cold water and 1 free-range egg, beaten, for the egg wash.

For the chicken filling: 1 carrot, peeled and cut in half, 1 celery stick, cut in half, 1 shallot, peeled and cut in half, 1 garlic bulb, cut in half, 1 bay leaf, bunch fresh flatleaf parsley stalks, plus 2 tbsp finely chopped fresh flatleaf parsley, 1kg chicken thighs, bone in and skin removed, 100g unsalted butter, 100g plain flour, 100g creme fraiche, ½ tbsp Dijon mustard, 1 tbsp yeast extract, bunch spring onions, finely chopped, sea salt and freshly ground black pepper.

To serve: wilted greens.

See recipes by Rav in her book titled: Baking for Pleasure: The new sweet and savoury cookbook available from Amazon now.