Heat up a pan or oven safe pan on a high heat with 3 tbsps of olive oil. Cook the chicken breasts until they're golden on both sides, around 3-5 minutes per side. Once cooked, place on a plate and allow to cool for 5 minutes before slicing into chunks.

If the pan is looking dry, add in a little bit of olive oil, around half a tablespoon and add in the diced onions and cook for 5 minutes, stirring every so often.

Add in the diced carrots and potatoes and cook until the outside of the carrot and potato start to develop some colour and soften and the onion starts to look caramelised, stirring regularly.

Add in the butter, let it melt and then add in the crushed garlic and cook for 1 minute.

Add in the flour and mix until there are minimal flour bits in the pan. Pour in the stock and stir to combine. As the stock heats up, the sauce will thicken.

Once the sauce starts thickening, add in the diced chicken, peas and thickened cream.

Turn off the heat once the sauce has thickened - I like a middle ground, not too thick like sludge. If it’s too thick, add a little bit of stock until desired consistency.

If you have an oven safe pan, slice the thawed puff pastry into 9 square pieces, totalling 18 pieces, and place around the pan with the corner of the squares placed on the wall of the pan, until the entire top is covered. Note 3

Crack open an egg into a small bowl and whisk and egg wash the top of the pastry and bake at 160 degrees celsius until the top of the pastry is a deep golden colour. Remove from the oven and serve.