First we roast the carrots and pumpkin in a bit of olive oil and salt until soft and just browning, while separately cooking diced, free-range chicken with onions. The sauce is based on a classic bechamel (white sauce) which we perk up with lemon zest, grain mustard and chopped tarragon which we fold through the cooked chicken and vegetables along with baby green peas before topping with a rectangle of top notch butter puff pastry.

Flour, butter, salt, free-range chicken, milk, carrots, onion, peas, pumpkin, Dijon mustard, tarragon, lemon zest, butter puff pastry.

• Individual:Serves one adult.
• Small:Serves two adults.
• Large:Serves 4-5 adults.
• Extra Large:Serves 6 adults.

Small: remove plastic film and cook straight from frozen, brushed with beaten egg or milk, in a preheated 200C oven for 40-45 minutes or until the pastry is puffed and golden brown and the filling heated right through to the centre (deduct 10 minutes if defrosted).

Large: remove plastic film and cook straight from frozen, brushed with beaten egg or milk, in a preheated 200C oven for 50-55 minutes or until the pastry is puffed and golden brown and the filling heated right through to the centre (deduct 10 minutes if defrosted).

Defrost information: May be cooked straight from frozen (for best results) or defrosted overnight in the fridge.  Once defrosted, keep refrigerated and consume within 48 hours.

Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot before serving.