Speedy Chicken Pot Piewith Cheddar Dumplings

Heat a little oil in a large pan over medium heat and sauté the chopped carrots until they begin to soften, about 5 minutes.

Add the pickled pearl onions, season with sea salt and black pepper, and continue cooking for another 2 minutes.

Melt butter in the pan, then stir in a few tablespoons of flour to form a roux; cook, stirring constantly, until the roux turns a light golden color and smells like pastry, about 2 minutes.

Gradually whisk in the chicken stock, creating a smooth sauce, then add the frozen peas, a pinch of additional salt and pepper, a dash of Dijon mustard, and the whole thyme leaves; simmer for 5 minutes.

Stir in a splash of cream, then fold in the shredded leftover chicken (or turkey/ham) and heat through for 2 minutes.

In a mixing bowl, combine the 4 cups of self‑raising flour with the cubed butter, a pinch of salt and pepper, and rub together with your fingertips until the mixture resembles wet sand.

Add a few tablespoons of water and the grated half‑block of Irish cheddar, mixing until a stiff dough forms.

Shape the dough into golf‑ball‑sized dumplings and gently drop them onto the chicken filling in the pan.

Brush the tops of the dumplings with the beaten egg, then sprinkle with additional grated cheddar and a few sprigs of thyme.

Transfer the pan to a pre‑heated oven (375°F / 375°F) and bake until the dumplings are risen and golden brown, about 25–30 minutes.