Watercress and lemon chicken pot pies | Pie Recipes | Tesco Real Food

Ingredients

• 40g butter
• 400g pack diced chicken breast
• 1 large onion, diced
• 40g plain flour
• 1 tsp English mustard powder
• 1 chicken stock cube, made up to 400ml
• 4 tbsp single cream
• 250g small or Chantenay carrots, larger carrots peeled and halved
• 85g pack watercress
• 3 spring onions, roughly sliced
• 1 lemon, zested, ⅓ juiced (you need 1 tbsp), the rest cut into wedges
• 1 x 375g pack lighter ready-rolled puff pastry
• 1 egg, beaten
• 125g frozen peas, blanched and cooled