In a pan, add a little oil and fry the diced carrots for 5 minutes.

After 5 minutes, add the rest of the vegetables and chicken and fry until softened and the chicken is white throughout.

Add the 2 stock cubes and stir in, leave on a low heat to keep softening and cooking the chicken.

In the saucepan, melt the butter. Once melted, add the flour and stir until a paste.

Gradually add the milk, stirring together with each addition until a smooth sauce is formed. Then add mustard, salt and pepper.

Pour the chicken and vegetables into the pie dish and then pour in the sauce, stirring to combine.

Using a pastry brush, brush milk around the rim of the pie dish to make sure the pastry can stick.

Carefully place the pastry on top of the pie, sealing around the edges where you brushed on the milk.

Brush milk all over the top of the pie, and put in the oven for 35 minutes until golden brown and smelling delicious!