Chicken Pie with Parmesan Crust. When the children were young, one of their favourite easy suppers was little chicken pies made by our local butcher. During the lockdown, two fully grown-up versions pleaded with me to re-create that chicken pie, comfort food, whisperings of childhood and possibly one of those meals that are far too easy to eat in huge quantities.

The little pies were not that great, actually thick and glutenous, so I was determined to create something a little more grown-up. This version has a rich but not creamy sauce, fennel, thyme and a great parmesan crust with green peppercorns.

A little over the top, but I was on a mission. Making Chicken Pie with Parmesan Crust is easy, but it takes a little time and patience to create the chicken stock. Keep the parmesan pastry cold and work it quickly. Also, be careful not to overcook the chicken – remember it still has to go in the oven for another 20-25 minutes.

I’ve added julienned carrots, fennel and spring onions but don’t feel constrained by this. Fennel is always a good combination with chicken, and so are celery, red peppers and leeks. Swap spring onions for yellow onions, but cook these with the other vegetables. For hungry guests, add potatoes.

For main course inspiration, view our main course recipe section.